"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.


  • 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
  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:


  • Cake stencil
  • Confectioner sugar  shaker
  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
  1. Melt all ingredients together in a double boiler.
  2. Spread frosting over cooled cake.
This Article by EstherO. originally appeared in Mishpacha Magazine.


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    Elana Davis
  • Wow thanks… I’ll try it very soon :O) Pessach casher vesameach!

  • I would use vegetable oil but I’m sure walnut would also be ok


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