Chocolate Raspberry Layer Cake

Preheat Fill N’ Flip Waffle Press for 3 minutes, or until green ready light turns on. Place wire rack over large sheet pan.

Lightly spray lower and upper plates with cooking spray. Pour 250ml batter into lower plate.

Close lid and cook waffle for 8 minutes, or until cooked through. Transfer waffle to wire rack to cool while preparing one more waffle.

Using a serrated bread knife, halve each waffle horizontally into 2 even layers.

In medium bowl, using the Beat Blitz Hand Mixer Set, whip cream, mascarpone, and sugar until medium peaks form.

Dab some whipped cream on a cake plate and centre 1 waffle layer on frosting. Using an offset spatula, evenly spread 60ml jam then 1/4 of whipped cream over waffle. Repeat layering waffles, jam, and cream three more times.

Top cake with fresh raspberries and edible flowers, if using, and serve.