Ingredients:

75g plain flour
1 tbsp cocoa powder
1 tbsp caster sugar
1 tsp baking powder
100ml milk, plus 1 tbsp
1 egg
2½ tsp vegetable oil
40g dark chocolate, broken into pieces
4 tbsp whipping cream
2 scoops soft-scoop vanilla ice cream
50g raspberries

Method:

1. Put the flour, cocoa, sugar and baking powder in a large bowl. In a jug, mix the 100ml milk, the egg and 2 tsp of the oil until combined. Gradually add the wet ingredients to the dry, whisking until smooth. You can make the batter up to 2 hrs before and leave at room temperature or make up to 4 hrs ahead and chill.
2. Preheat a waffle maker and brush with the remaining oil. Pour in half the batter, close and cook for 3 mins, or longer if necessary. When cooked, repeat with the remaining batter. No waffle maker? Cook half the mixture on a preheated griddle brushed with oil for 2 mins each side over a medium heat, then repeat with the remaining batter.
3. Next, melt the chocolate with the cream over a medium heat, whisking constantly; remove from the heat. Add 1 tbsp milk to bring it together and make it glossy.
4. Halve each waffle and arrange on a large serving plate. Serve with the ice cream and raspberries, the chocolate sauce drizzled over and 2 spoons.