In a large mixing basin, combine the flour, cocoa, sugar, and baking powder. Mix the 100ml milk, the egg, and 2 tsp oil in a jug until well blended. Whisk the wet ingredients into the dry ingredients until smooth. You can make the batter up to 2 hours ahead of time and chill it, or you can make it up to 4 hours ahead of time and chill it.
Brush the remaining oil over a waffle maker and preheat it. Cook for 3 minutes, or longer if necessary, after pouring in half of the batter. Repeat with the remaining batter after it's done. Is there no waffle maker? Cook half of the butter for 2 minutes on each side on a hot griddle sprayed with oil over medium heat, then repeat with the remaining batter.
Then, over medium heat, whisk frequently until the chocolate and cream melt together; remove from the heat. To pull it all together and make it glossy, add 1 tbsp milk.
Each waffle should be halved and placed on a large serving platter. Serve with ice cream and raspberries, topped with chocolate sauce, and 2 spoons.