A cup of hot cocoa for cake lovers! Many years ago we issued a challenge to our bakers: come up with a cake that captures all the rich, chocolatey goodness of a cup of hot cocoa. We’ve tasted our way through a dozen different trials, and the winning result is now a Bakehouse standard. What makes our Hot Cocoa Cake so flavorful is the special, full-bodied, Guittard natural cocoa we use coupled with premium, American-crafted, 68% chocolate pieces from French Broad Chocolates in Asheville, NC; and award-winning Vermont Creamery Cultured Butter*. Like a cup of well-made hot cocoa, this is a cake you can enjoy at any time: in the morning, as an afternoon snack, or for dessert after dinner. We love it warm, served with lots of chocolate sauce and whipped cream. Fresh raspberries, whole or made into a sauce or compote, are also a nice addition. And, of course, it’s great with an actual cup of hot cocoa.
*Vermont Creamery’s Unsalted Cultured Butter with 82% butterfat—our go-to butter—brings rich cultured flavor to our Coffee Cakes. It’s earned serious praise too—2nd-Place winner at the 2026 American Cheese Society (ACS) Competition and a near perfect score of 99.95 out of 100 at the 2024 World Championship Cheese Contest.
