Skip to product information
1 of 3


Runamok Limited Release Cocoa Bean Infused Maple Syrup 250ml

Runamok Limited Release Cocoa Bean Infused Maple Syrup 250ml

Regular price $18.95 USD
Regular price Sale price $18.95 USD
Sale Sold out

maple syrupCalling all chocolate lovers!

A marriage between the bold, chocolatey flavor of roasted cocoa nibs and rich maple syrup, this all-natural chocolate syrup is made with only two pure, simple, organic ingredients. Runamok fan Morgan P. sums it up best: "Replaces both chocolate sauce and maple syrup simultaneously, a high quality artisanal version of both those things. Use it on ice cream, in your oatmeal, coffee, and on good old pancakes."



Certified kosher pareve by the OU



Chocolate Ice Cream Cake with Coffee or Cocoa Infused Maple

If you can make cake, you can make an ice cream cake.  Simply make the layers and sandwich your favorite ice cream in between. The cake is dark and rich so a nice vanilla-based ice cream like Cookies n’ Cream or coffee would be delicious. And there is no better way to top it off than with either our Coffee or Cocoa Bean Infused Maple.

Garnish as you like with fruit or whipped cream and leave the bottle of Coffee or Cocoa Infused on the table – just to make sure you’ve got enough.


Chocolate Ice Cream Cake with Coffee or Cocoa Infused Maple

  • 2 1/4 cups cake flour
  • 2 cups sugar
  • ¾ cups cocoa
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 4 eggs
  • ¾ cups vegetable oil
  • 2 teaspoons vanilla
  • 1 ¼ cup brewed coffee, cooled
  • 1 pt ice cream of your choice
  • Runamok Cocoa Infused Maple Syrup
  • Fresh fruit (optional)


Preheat oven to 350.  Lightly grease a rimmed, sheet pan (approx 11” x 16”) and place a piece of parchment paper on the bottom. 

Sift together the flour, sugar, cocoa, baking powder, baking soda and salt in a small bowl.

In a separate, larger bowl, mix the eggs until blended.  Add the vegetable oil, vanilla and coffee and whisk until blended. Add the dry ingredients and stir until combined into a smooth batter.

Pour the batter into the pan and bake in the oven until the cake just starts to spring back in the middle, about 20 – 30 minutes. Let the cake cool completely and then place in the freezer.

Take the ice cream out of the freezer and allow to soften a little.  Take the cake from the freezer and cut it in half lengthwise with a serrated knife. Spread the ice cream over half of the cake and then gently put the other half on top, making a sandwich.  Return to the freezer and allow to chill until set.  

Just before serving, remove the cake from the freezer. You can either cut it into squares or use a cookie cutter to cut out shapes such as hearts. Pour a generous amount of Coffee Infused Maple on a dessert plate and top with the ice cream cake.  You can garnish with fresh fruit, whipped cream, a dusting of cocoa or all of the above.


Elevated Iced Coffee


  • Ice

  • Chilled coffee (regular or decaf)

  • 1-2 tablespoons of Runamok Maple Syrup

  • Your favorite milk to taste


  • Pour coffee over ice
  • Stir in your favorite Runamok flavor
  • Top with milk (bonus points if frothed)
View full details