Name: Hot Cocoa Cake
Ingredients: 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

Top view of chocolate bundt cake on a white plate. One of our best bundt cake recipes.

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.