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
- Preheat oven to 350 degrees.
- In a small bowl, combine baking soda and vinegar. Set aside
- Place remaining ingredients in the bowl of your mixer.
- Add vinegar mixture and beat till combined.
- 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
- Place stencil on cake.
- Using your sugar shaker , lightly powder the cake on top of the stencil.
- 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
- Melt all ingredients together in a double boiler.
- Spread frosting over cooled cake.