Viennese chocolate wafer cake with cream cheese frosting

Ingredients:

• 460g of ready-made chocolate cake mix and ingredients for its preparation
• 2 cups freeze-dried raspberries
• 1/4 cup powdered sugar, plus extra for sprinkling (optional)
• 0.5 tbsp. mascarpone cheese or cream cheese without additives
• 1 teaspoon vanilla extract or 0.5 g vanillin
• 1.5 cups heavy cream (33%)
• 170 g dark chocolate, broken into small pieces
• 0.5 cup fresh raspberries
• Special equipment: waffle iron for Viennese round waffles

Preparation:

1. Preheat a waffle iron to medium heat. Prepare the chocolate cake mix according to package directions.
2. Pour 1/3 cup of batter into the center of the waffle iron, close the lid, and bake for 1-1.5 minutes, until the waffle is light brown and springs back when pressed. Use a fork to lift the waffle out of the center and place it on a wire rack to cool completely. Repeat these steps with the remaining batter; you should end up with 8 waffle cakes. Let them cool completely.
3. In a food processor, puree the freeze-dried raspberries with powdered sugar until fluffy. Add the mascarpone cheese, vanilla extract, and 1 cup of heavy cream and process until thick and creamy.
4. Place the broken chocolate in a medium bowl. In a small saucepan, heat the remaining 1/2 cup of cream over medium heat until it bubbles and comes to a gentle simmer. Pour the cream over the chocolate and stir until it melts and the mixture is smooth.
5. Place one wafer cake layer on a serving plate or cake stand. Using an offset offset spatula, spread 1/4 cup of the raspberry mixture evenly over the cake, pushing it mostly to the edges and leaving a small well in the center. Pour 1 tablespoon of chocolate ganache into the well and top with another wafer cake layer.
6. Repeat these steps with the remaining layers, raspberry cream, and ganache, finishing with the raspberry cream. Top the cake with fresh raspberries and drizzle with the remaining ganache (if you want the ganache to be thinner, microwave it for a few seconds and stir). Dust the cake with powdered sugar before serving, if desired.