Table of Contents
Dark Chocolate Cake made with Droste Cocoa adapted from The Best Recipe For the cake: 1 cup boiling water 1/2 cup Droste cocoa 2 teaspoons espresso powder 2 teaspoons vanilla extract 12 tablespoons unsalted butter, at room temperature 1-1/4 cups granulated sugar 2 large eggs, at room temperature 1-1/4 cup all-purpose flour 1/4 teaspoon baking soda.
Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
Just like then! In 1863, Geraldus Johannes Droste’s pastry and biscuit bakery in Haarlem opened its doors to the public. Today, the Droste chocolate products are still made in one of the few remaining large chocolate factories in the Netherlands in the same way and with just as much love and attention as before.
In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time.
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