Zingerman's Hot Cocoa Chocolate Coffee Cake Double chocolate.

Double chocolate.

It’s easy to imagine a chocolate coffee cake is going to taste too sweet. That’s one of the reasons we went with cocoa instead—a very special cocoa from Guittard that is more complex and elegantly excellent than any we’ve ever tried. And then, just for good measure, we tossed in plenty of 68% chocolate chunks from bean to bar chocolatier French Broad Chocolates, too.

Like a cup of well-made cocoa, this is a cake you can adore any time—especially since it's made with organic flour. It’s always a welcome table guest. Have a slice with morning coffee, with afternoon tea or with a scoop of ice cream to top off a long day before you head off to bed.

Choose from the small "Nosher" (serves 5-7) or large "Fresser" (serves 10-12) sized cakes. Each comes gift boxed either in our wooden cheese crate (illustrated at right) or our fun, cartoon cardboard gift box.

This handmade coffee cake's ingredients are organic wheat flour (organic wheat, malted barley), sugar, semi-sweet chocolate chunks, sour cream, butter, fresh eggs, unsweetened cacao powder, water, espresso powder, Madagascar vanilla extract, baking powder, baking soda, and sea salt.

Looking for a different flavor? Check out the rest of our coffee cakes.

Coffee cake freezing and serving instructions.

"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."
Epicurious