Hot Cocoa Cake Recipe

Name: Hot Cocoa Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350u00b0 F. Spray a Bundt pan with nonstick cooking spray, and set aside.
2
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.
3
Combine the coffee powder with the hot water. Add to the mixing bowl.
4
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
5
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.
6
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.

1261

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Hot Cocoa Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Cocoa Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions