Photo by Chelsea Kyle, Food Styling by Kat Boytsova
Hot Cocoa Cake is a favorite for many, and it is definitely a Bakehouse standard. It’s a versatile cake that can be eaten in the morning or as an afternoon snack, and also makes a great dessert after dinner. We enjoy it warm, served with lots of chocolate sauce and whipped cream. Fresh raspberries, whole or as a sauce, are also a nice addition. And of course it’s great with an actual cup of hot cocoa.
- 2 1/3 cups plus 1 1/2 Tbsp (485 g) granulated sugar
- 1/2 cup plus 2 Tbsp (140 g) unsalted butter, room temperature
- 1/2 cup plus 1 1/2 Tbsp (145 g) sour cream
- 2 large eggs
- 3 (90 g) egg whites
- 2 tsp vanilla extract
- 2 Tbsp instant coffee powder
- 2 Tbsp hot water
- 1 1/2 cups (215 g) all-purpose flour
- 1/2 cup plus 3 Tbsp (55 g) unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup plus 2 1/2 Tbsp (160 g) chocolate (56% cacao or darker), chips or chopped
- Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
- In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
- Combine the coffee powder with the hot water. Add to the mixing bowl.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
- Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
- Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.