Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946


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

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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

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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


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


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)


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


  • 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

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