Chocolate chocolate teacake from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 94) by Zoe Nathan

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Notes about this recipe

  • MsMonsoon on May 14, 2021

    I didn't have any overflow but the cake rose right to the rim with a flat top, turning out a rather perfect brick of a cake. The raw batter with the coffee tasted DIVINE, like a mocha ice cream, though it didn't really come through in the finished cake. However, I think I slightly overbaked. Next time I'll take it out a couple minutes before 55 minutes, rather than a couple minutes after. The chocolate chunks in the cake were great. I used Trader Joe's 72% dark chocolate, and all AP flour as I couldn’t find any pastry flour that wasn’t whole wheat. Made again in March 2026 in a Bundt pan — my second largest, the classic fluted style (12 cups?). I think it would fit well in the smaller 10-cup pan since mine was a little short. I think the density, the low rise, and the smooth outer texture make it well suited for a Bundt, and possibly even the more intricate designs.

  • Joyceeong on June 28, 2017

    This cake is delicious! Moist with soft tender crumbs. I have reduced the sugar slightly to 180gm and it was just right for us, not too sweet, with delicious chocolaty flavour. Some of the chocolate sunk to the bottom, maybe the next time I will use chocolate chips instead. I have read about the issue of the size pan that some bakers had, but I have no problem with it, I baked in the size pan recommended and the cake came out perfect. Will definitely be making this again.

  • SACarlson on September 21, 2015

    This tasted great, but made a huge mess. I followed the recipe to the letter and used the correct-sized pan, but I had a major overflow problem. Fortunately, I happened to have a pan on the shelf underneath my loaf tin. Looked online and others have had this problem too.

  • DKennedy on September 29, 2014

    Page 94. Made this subbing 3/4 c GF flour mix and 6 T. Betty's four flour mix. I also left out the 1 cup chocolate chunks because the would have sunk to the bottom in the GF version. Used TJs 72% chocolate. Cake turned out very moist and subtly sweet. Next time I may add some chunks 10 minutes into cooking time or a 60% bar to notch up the sweetness factor. Very, very good.

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Reviews about this recipe

  • Serious Eats

    If your fondness lies more toward coffee than chocolate, using a coffee-infused dark chocolate imparts delicious results.

    Full review
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