In a large bowl, sift the all-purpose flour, cocoa powder, brown sugar, baking powder, baking soda, and kosher salt until well combined.

In another large bowl, whisk together the egg yolks, buttermilk, olive oil, and vanilla extract until smooth.

Gently fold the dry ingredients into the wet mix in three batches until just combined.

In a standing mixer, beat the egg whites until soft peaks form, about 5-7 minutes.

Gently fold the beaten egg whites into the batter using a spatula.

Carefully fold in the chopped bittersweet chocolate.

Heat the waffle maker until very hot and lightly spray with non-stick vegetable oil. Pour 1/2 cup of batter onto the waffle maker and cook until crisp.

Once fully cooked, transfer the waffles to a baking sheet and let them cool slightly.

In the bowl of a standing mixer, whip the mascarpone cheese for 1 minute until smooth.

Slowly add the heavy cream, confectioners’ sugar, and vanilla extract, whipping until light and fluffy.

Start by placing the first waffle onto a plate. Spread 1/4 cup of mascarpone whipped cream on top.

Place the second waffle on top and add another 1/4 cup of whipped cream. Repeat for the third and fourth layers.

Top the final layer with fresh raspberries and sprinkle with confectioners' sugar.

Serve immediately for the best texture and flavor.