Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946

Prova-Gourmet-Logo-min

Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Veliche Belgian Chocolate Baking Batons

Discounted for Limited Time

Veliche 46% Dark Chocolate Baking Batons

Latest Blog Post:

Spring Into All Things Chocolate!

Spring Into All Things Chocolate! Spring has sprung here in NH and Cocoa is in the news! With...

Happy Holidays from the Crew at WWC

Hi, It’s been a while since our last update, so I thought I’d take this opportunity to offer well...

How to Use Rewards Points (with screenshots)

Using Points 101 Redeeming points is easy! It's as simple as being logged-in, a copy, and paste....

Loyalty & Rewards: Updated & New!

New & Updated WWC Loyalty & Rewards Program What's Changed, What's New & How it works...

WWC Account Enhancements: Social Logins // How To

Account Upgrade: Login/Link with your Social Media Accounts WWC's next enhancement: linking your...

Kali’s Cookies Follow Up

Kali's Cookies Follow UpKali's Cookies | Featured on New Hampshire Chronicle A Sweet Piece Kali's...

Our Recommendation: Buy Early!

Greetings Cocoa Community, I'd like to thank all of you that have booked passage in our new Flight...

Labor Day Transitions

Greetings Cocoa Community, Happy Labor Day Weekend! Enjoy time with family as we all give a nod...

Summer Savings!

Greetings Cocoa Community, Happy Summer. Hopefully you're enjoying great weather and creating...

Latest Community Spotlight & Supply Chain Update

Greetings Cocoa Community, We're encouraged to see many of the small businesses we serve have...

Latest Magazine Post:

Cocoa Cost Soars to Historic High – Why is Cocoa’s Cost Rising? | April 2024

Cocoa's Surging Cost: A Historic Mark Chocolate is a beloved delicacy known and cherished...

What is Cremino?

CreminoWhat is a "Cremino"? Does it differ from Gianduja and Giandujotto? Where and when was it...

Vanilla 101: Sourcing, Cost, Quality & Usage with Prova Gourmet

A Word from Prova Gourmet's President, Muriel Acat-Vergnet:Prova is a story of family and...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in the world? Or are there certain climates and...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian ChocolateGuylian is a Belgian chocolate company that is...

What are Dragées?

DragéesWhat are Dragées? Is this a category of chocolate on its own? Or is it similar to familiar...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are Giandujotti? Is the confection different than...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall under the category of "chocolate"? Or is it a...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is there a greater significance of this terminology, or...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the...

Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

Follow On

 

Guittard Chocolate Spice Cake

Guittard Chocolate Spice Cake

Developed by Guittard Executive Pastry Chef Donald Wressell and in collboration with friends at Equator Coffee. A warm, spiced coffee cake with a chocolate ganache swirl and sweet crumble topping.
Course: Dessert
Cuisine: American
Keyword: Cake, Confections, Guittard
Difficulty: Intermediate

Equipment

  • 1 Oven
  • 1 Mixing Bowl
  • 1 9"x4" loaf pan with parchment paper
  • 1 Food Processor

Ingredients

Coffee Crumble

  • 6 1/2 tsp Unsalted Butter cold & cubed (85g)
  • 1/4 tsp Salt (1g)
  • 1 tbsp Turbinado Sugar (85g)
  • 1/3 cup Turbinado Sugar
  • 3 tbsp Almond Flour (95g)
  • 3/4 cup Almond Flour
  • 1/2 tbsp All-Purpose Flour (85g)
  • 1/2 cup All-Purpose Flour
  • 2 tbsp Coffee Grounds (12g)

Spice Cake

  • 1 tbsp Honey (295g)
  • 3/4 cup Honey
  • 7 tbsp Unsalted Butter (100g)
  • 1/2 cup Whole Milk (117g)
  • 1 Lg Eggs (50g)
  • 2 zested oranges
  • 1 2/3 cups All-Purpose Flour (240g)
  • 1 1/4 tsp Baking Soda (8.2g)
  • 2 3/4 tsp Korintje Cinnamon (5.5g)
  • 1/2 tsp Ground Cloves (0.7g)
  • 1/4 tsp Ground cardamom (0.7g)
  • 3/4 tsp Ground ginger (1.6g)
  • 1 1/4 cup Guittard Organic 38% Milk Couverture Chocolate Wafers (12oz)

Coffee Ganache

Coffee Icing

  • 2 cups Powdered Sugar (235g)
  • 4 tbsp Coffee (60g)

Instructions

Coffee Crumble

  • Preheat oven to 350°F
  • Spray and line 9x4" loaf pan with parchment paper
  • Combine all ingredients into a food processor. Mix until well combined and the mixture begins to clump together. It should hold its shape very well when pressed together
  • Scoop 1 1/4 cups of crumble (not packed) into the bottom of the loaf pan; distribute evenly and compact lightly
  • Pour remaining crumble onto a parchment lined sheet pan and fully bake both
  • Loaf pan bake time is 20-25 minutes, edges will have some golden color
  • Extra crumble bake time is 18-20 minutes, will also be golden brown
  • While the crumble is baking, start making the spice cake batter

Spice Cake Batter

  • Preheat oven to 325°
  • Spray and line a 9” x 4" loaf pan with parchment paper. The same pan already prepped from the crumble recipe
  • Combine all dry ingredients, sift, and set aside
  • Combine the honey, butter, and milk into a saucepan and warm over medium heat until combined and slightly warm
  • Remove from heat, zest oranges directly into saucepan. Add the egg and whisk to combine
  • Place the dry ingredients in a mixing bowl and make a well in the center
  • Add the liquids in 3 equal additions, using a whisk to gradually stir in each addition focusing on the center and slowly moving outward
  • Mixture should remain semi fluid, like a batter, throughout this mixing step
  • Fold the chopped 1 1/4 cup Guittard Organic 38% Milk Couverture Chocolate Wafers (12oz) into the batter
  • Pour the batter into the loaf pan with the pre baked crumble base
  • Bake for 45-50 minutes, top should spring back when lightly pressed

Coffee Ganache

  • Combine the cream and crushed coffee beans into a saucepan, bring just to a simmer, remove from heat, cover and steep for 5 minutes
  • Strain the cream, re- measure the cream back to 3/4 cup of cream
  • Combine cream, corn syrup in a saucepan. Zest orange directly into cream, bring mixture to a simmer
  • Strain the cream over the 1 1/4 cup Guittard Organic 38% Milk Couverture Chocolate Wafers (12oz) to remove the orange zest
  • Allow to rest for 1 minute
  • Whisk the ganache until smooth, working from the center outward
  • Cover with plastic wrap touching the surface, and set aside until fully set. Can be refrigerated for 20-30 minutes to speed it up

Assembly

  • Spray and line loaf pan with parchment paper
  • Press crumble into the pan
  • Bake crumble
  • Fill with batter and bake
  • Cool completely, poke holes in cake and pipe ganache inside (optional)
  • Pipe ganache on top and spread evenly with spatula
  • Top with baked crumble and toasted pecans
  • Chill cake until ganache is set well. This will ensure the ganache stays stable when the icing is poured over
  • Mixing icing just before using, place cake on a cooling rack and pour glaze on top, trying to cover as much of the crumble and pecans as possible
  • Allow to sit at room temp until the glaze sets (crystalizes)

Coffee Icing

  • Combine sugar and coffee mix well until smooth, can be adjusted if needed
  • Use immediately to glaze the prepared loaf of spice cake

Discover More Recipes

Dick Taylor Molten Orange Lava Cakes

  Dick Taylor Molten...

Lake Champlain Double Chocolate Whoopie Pies

  Lake Champlain Double...

deZaan Cocoa Sweet Cream Iced Coffee

  deZaan Cocoa Sweet...

deZaan Crimson Red Rum & Coconut Ice Cream

deZaan Crimson Red Rum &...

Prova Banana and Vanilla Madeleines

  Prova Banana and...

deZaan True Gold Cocoa Lemonade

  deZaan True Gold...

Edible Sugar Glass with Allez Glucose

  Edible Sugar Glass...

Guittard Chewy Dairy-Free Chocolate Chip Cookies

  Guittard Chewy...

Guittard Chocolate Caramelitas

  Guittard Chocolate...

Prova Vanilla Meringues

  Prova Vanilla...

Explore Industry Content

Bald Guys Bake

Bald Guys Bake About the Founder: Torey Searcy...

Diane Krulac and Cocoa Creek Chocolates

Meet Diane Krulac Cocoa Creek Chocolates, Camp...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in...

Apothecary Chocolates

Meet Shelby, CEO (Chocolate Executive...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian...

What are Dragées?

DragéesWhat are Dragées? Is this a category of...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie...
0