PASSOVER CHOCOLATE CAKE
Gluten free and dairy free chocolate cake that is incredibly most, light, and fluffy!
Provided by The Taste of Kosher
Categories Dairy Free Desserts
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F or 175°C.
- Whisk together sugar, potato starch, cocoa powder, baking powder, and salt in a large mixing bowl.
- Add eggs, oil, and black coffee or water. Mix until well combined. It will seem very liquidy but it's fine.
- Use a rubber spatula to pour batter into a 9x13 inch baking pan.
- Bake for 45 to 50 minutes or until a toothpick comes out clean when poked through the middle.
- Remove and let cool completely before cutting.
Nutrition Facts : Calories 295 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 200 milligrams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CHOCOLATE PASSOVER SPONGE CAKE
A true chocolate sponge cake! Use brewed coffee or espresso powder mixed with water.
Provided by dakatz
Categories Desserts Cakes Sponge Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Spray a 10-inch tube pan with cooking spray.
- Sift matzo cake meal with potato starch into a bowl; set aside.
- Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
- Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
- Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
- Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
- Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
- Spoon the batter evenly into the prepared tube pan.
- Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
- Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 36.1 g, Cholesterol 155 mg, Fat 6.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 59.8 mg, Sugar 25.5 g
GLAZED CHOCOLATE ESPRESSO CAKE
This is a really great "just because" cake that's easy to make but still looks and tastes amazing enough for a special occasion. A beautifully moist chocolate cake is spiked with instant espresso powder and bathed in a coffee-flavored ganache. If you want to make the recipe even simpler, serve the glaze warm alongside wedges and let guests spoon it over their own slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h5m
Yield one 9-inch cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
- For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
- Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
- Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
- For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
- Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.
BEST PASSOVER CHOCOLATE CAKE EVER
This is a super yummy cake that my family makes over Passover. It was given to me by a friend who is a kosher chef!
Provided by Annelise Friedman
Categories Other Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Mix all ingredients together and pour into a greased 9 X 13 pan.
- 3. Bake for an hour or until a toothpick inserted comes out clean.
PASSOVER CHOCOLATE CAKE WITH ESPRESSO GLAZE
Steps:
- 1. Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water. 2. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute. 3. In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. 4. Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment. 5. Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.
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