Hot Cocoa Cake

Hot Cocoa Cake is a favourite for many, because 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 berries, whole or as a sauce, are also a nice addition. And of course it's great with an actual cup of hot cocoa.

2⅓ cups + 1½ Tbsp. granulated sugar (485 g)
½ cup + 2 Tbsp. unsalted butter, room temperature (140 g)
½ cup + 1½ Tbsp. sour cream (145 g)
2 large eggs
3 egg whites (90 g)
2 tsp. pure vanilla extract
2 Tbsp. instant coffee powder
2 Tbsp. water, hot
1½ cups all-purpose flour, unbleached (215 g)
½ cup + 3 Tbsp. unsweetened cocoa powder (55 g)
¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. sea salt
¾ cup + 2½ Tbsp. chocolate (56% cacao or darker), chips or chopped (160 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). 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 50-55 minutes, until a toothpick comes out clean.

Cool for 10 minutes in the pan, then release onto a cake circle or a plate.