John Myers
Box Cake with Chocolate Droplets
The perfect box cake with chocolate droplets recipe with a picture and simple step-by-step instructions.
- 125 g Soft butter
- 200 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 250 g Flour
- 0,5 packet Baking powder
- 125 ml Milk
- 2 Packs Chocolate droplets per pack 75g
- 150 g Dark chocolate couverture
- 1 tsp Oil
- Fat and flour for the mold
- Possibly aluminum foil
- First beat the butter, sugar and vanilla sugar until creamy. Stir in the eggs one after the other. Mix in the flour and baking powder and stir in alternately with the milk. Then put half of the dough in the greased loaf pan that has been dusted with flour. Stir the chocolate droplets up to 1 tbsp into the remaining dough, distribute on the dough and smooth it out. Sprinkle the dough with the remaining chocolate droplets. Then bake in the preheated oven (175 degrees) for about 45 minutes. If the cake becomes too dark, simply cover with aluminum foil about 10 minutes before the end of baking. Take out of the oven and let cool in the tin for about 30 minutes, then turn out and let cool down completely. Melt the couverture over a water bath, add the oil and stir well. Pour evenly over the cake so that it is evenly poured, then refrigerate for 1 hour.
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