Unlike regular or natural cocoa, Dutch-process cocoa has been treated with an alkali to reduce its acidity. We like it in this recipe because it gives the waffles a dark color and deep chocolate flavor. You can find this type of cocoa at most well-stocked supermarkets or specialty stores (it’s sometimes labeled “alkalized”).
Ingredients:
- 1 1/2 cup all-purpose flour
- 1/2 cup Dutch-process cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla
- 1 1/2 cups well-shaken buttermilk
- Whipped cream, for serving
- Sliced strawberries, for serving
Directions:
In a medium bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
In another medium bowl, whisk the butter and sugar together. Add the eggs, vanilla, and buttermilk, and stir until combined. Gradually add the dry ingredients. Mix until just combined.
Pour the batter into a preheated waffle maker and cook according to the manufacturer’s directions. (Makes 8 four-inch waffles.)
Serve with whipped cream and sliced strawberries.
Tip: To quickly bring eggs to room temperature, place the eggs in a bowl of warm water, and let sit for 10 minutes.
