Cart
FREE SHIPPING ON YOUR ORDER! – enter code shipfree1 at checkout

"I Can't Believe It's Not-Chometz" Chocolate Cake

 

Photography by Dan Engongora

After the photo shoot for Mishpacha Magazine (where this article originally appeared)  I had this cake, and a Chometz cake on my kitchen counter, and…. The chometz cake didn’t stand a chance! This cake is seriously delicious! It is tasty enough to be served "plain" or it can be enhanced with a confectionary sugar design or a delectable frosting(see recipe below).I have a friend who is a fabulous baker. She told me that after she made this recipe for the first time, she threw  out all her Pesach brownie and chocolate cake recipes.

Ingredients:

  • 5 eggs
  • 1-1/2 cup sugar
  • 1 cup oil
  • 1 tsp vanilla
  • ½ cup cocoa
  • Pinch coffee
  • ¾ cup potato starch
  • 1 tsp baking soda
  • ½ tsp vinegar
Directions:
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine baking soda and vinegar. Set aside
  3. Place remaining ingredients in the bowl of your mixer.
  4. Add vinegar mixture and beat till combined.
  5. Bake approximately 35-40 minutes, test center of cake with toothpick.

Yields: one 9x13 or two 9” round

 

How to decorate your cake using a cake stencil:

Supplies:

  • Cake stencil
  • Confectioner sugar  shaker
Directions:
  1. Place stencil  on cake.
  2. Using your  sugar shaker , lightly powder the cake on top of the stencil.
  3. Carefully remove the stencil.

Cake freezes very well however, do not freeze the cake with the confectioner sugar design.

 

 

Chocolate frosting Ingredients:

  • 2 cups confectionary sugar
  • 1 stick margarine
  • 1/3 cup cocoa
  • 1 teaspoon vanilla
  • 1/8 cup water
Directions:
  1. Melt all ingredients together in a double boiler.
  2. Spread frosting over cooled cake.
This Article by EstherO. originally appeared in Mishpacha Magazine.

20 comments

  • Shouldn’t there be almond flour or matzo cake meal in this recipe?

    Deedee
  • Made 2, 8 inches rounds with chocolate buttercream frosting. PERFECTION fir the chocolate lover . Next cake may get cream cheese or ganache frosting. This cake turns out of the pans perfectly. You don’t have to trim any “ domes”. Easy as well!

    Joanne
  • I thought confectioners sugar wasn’t k for p.

    Deb
  • This was the best Passover cake I ever made. It was so moist . I made three days ago and it’s like I just made it. I put in a springform pan though and did not use any of the toppings. I have shared this recipe since I made Sunday. I can’t thank you enough it won’t be made just for Passover.

    Vicki
  • Leah Borenstein liked this on Facebook.

    Leah Borenstein

Leave a comment

Please note, comments must be approved before they are published

Sale

Unavailable

Sold Out