The Chocolate Cake Shop – Santa Ana, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (949) 326-8805 to check today's hours. Know the hours? Send them to us.

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2800 N Main St Unit 702 Fl 2, Santa Ana, CA 92705

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Address2800 N Main St Unit 702 Fl 2, Santa Ana, CA 92705

Phone(949) 326-8805

StyleFrench bakery

CountyOrange County

Time zonePacific Time

From city center2.1 mi north

About The Chocolate Cake Shop

The Chocolate Cake Shop serves Santa Ana from 2800 N Main St Unit 702 Fl 2, roughly 2.1 mi from downtown Santa Ana, heading north. Its listing also places it among cake shops.

It is one of 95 bakeries and sweet shops we list in Santa Ana, roughly one for every 3,328 residents. The closest neighbour on our map is Izzy’s Cake Pops, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Santa Ana open in the early morning, but phoning (949) 326-8805 first is a good idea.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Santa Ana	95
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

Pain

Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.