Here’s a different twist on a traditional layered birthday cake, I made it using 4 round Belgian waffles. It’s kid-friendly to assemble! For this one, I chose a special Belgian Waffle recipe that is tasty just on its own. I added maple syrup in-between layers to keep the waffles moist. To finish off I iced the “cake” with chocolate ganache and decorated with mini candy-coated chocolate bits.
Here’s all the layers of waffles after brushing maple syrup in between layers and adding ganache on the cake sides.
Here’s a picture of the waffle cake of what was left from a birthday party.
- The trick to making light waffles is to add whipped egg whites to incorporate air into the batter.
- Freeze the waffles ahead to save time. Adding the maple syrup to a thawed waffle will help keep the moistness of the waffles.
- Use a serrated knife or bread knife to slice the cake.
- ½ cups heavy cream
- 12 oz semi-sweet chopped chocolate (or 50-60% cocoa)
- Scald the cream.
- Take off heat.
- Add chocolate. Let it sit for 2 minutes.
- Mix. until well blended.
For frosting cake: Leave at room temperature overnight
For truffle: Leave in refrigerator overnight.
Ice cake: Use in liquid form.