Passover Chocolate Cake is a rich, indulgent dessert made specifically for the Passover holiday, using ingredients that adhere to the dietary restrictions of the season.
The Passover Chocolate Cake is made from almond flour, dark chocolate, and other Passover-friendly ingredients, resulting in a moist, decadent treat that is full of flavor.
Its deep chocolate taste and smooth texture make it incredibly delicious, satisfying every chocolate lover’s craving.
Making this Passover Chocolate Cake is a delight to watch as the ingredients come together, filling the kitchen with an irresistible aroma.
Now, I will guide you through creating this wonderful Passover Chocolate Cake, bringing a sweet touch to your holiday celebration.
How To Prepare Passover Chocolate Cake?
Recipe Overview
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes
Course: Dessert
Cuisine: Jewish, Passover
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Hand mixer or stand mixer (optional)
- Saucepan
- Spatula or wooden spoon
- Whisk
- Measuring cups and spoons
- 9-inch round or square cake pan
- Parchment paper (optional)
- Cooling rack
- Oven
Ingredients
- 1 cup (2 sticks) unsalted butter, cut into chunks
- 2 cups almond flour
- 1 ¾ cups granulated sugar
- ¾ cup potato starch
- 7 oz dark chocolate, chopped or broken into pieces
- 2 teaspoons baking powder (Passover-friendly/kosher-for-Passover)
- ½ teaspoon salt
- 4 large eggs
- ½ cup vegetable oil
- ½ cup strong brewed coffee (or water)
How To Make Passover Chocolate Cake
1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easy release.
2. In a saucepan over low heat, melt the butter and dark chocolate together, stirring frequently until smooth. Remove from heat and allow to cool slightly.
3. In a large mixing bowl, combine almond flour, potato starch, baking powder, and salt. Whisk until well combined.
4. In another bowl, beat the eggs with the sugar using a hand mixer or whisk until pale and slightly thickened (about 2–3 minutes).
5. Add the vegetable oil and brewed coffee (or water) to the egg mixture. Stir in the melted chocolate and butter mixture until fully incorporated.
6. Gradually fold the dry ingredients into the wet mixture using a spatula until the batter is smooth and evenly combined.
7. Pour the batter into the prepared cake pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
8. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Special Notes
This Passover Chocolate Cake is incredibly versatile. You can add a touch of espresso powder to enhance the chocolate flavor or fold in some chopped nuts for extra texture.
If you prefer a dairy-free version, substitute the butter with margarine.
Nutritional Facts Passover Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 12g |
| Carbohydrates | 30g |
| Protein | 4g |
5 Serving Ideas Passover Chocolate Cake
1. Berry Compote Topping
Pair your chocolate cake with a fresh berry compote to add a vibrant, tangy contrast to the rich chocolate flavor.
Simply simmer a mix of fresh or frozen berries (such as raspberries, blueberries, and strawberries) with a bit of sugar and lemon juice until they break down into a thick sauce.
Spoon the compote over each slice of cake for a burst of fruity freshness that complements the chocolate beautifully.
2. Whipped Coconut Cream
For a dairy-free option, top each slice with a dollop of whipped coconut cream. Chill a can of coconut cream overnight, then whip it with a touch of vanilla extract and a bit of sweetener until fluffy.
This light, creamy topping adds a delightful texture and a hint of tropical flavor that pairs wonderfully with the rich chocolate cake.
3. Chocolate Shavings and Sea Salt
Elevate your cake with a simple yet elegant garnish. Use a vegetable peeler or a grater to create chocolate shavings from a bar of high-quality chocolate.
Sprinkle the shavings over the top of the cake along with a pinch of flaky sea salt. The salt enhances the chocolate’s depth of flavor, while the shavings add a touch of sophistication.
4. Fresh Mint Leaves
Add a pop of color and a refreshing flavor with fresh mint leaves. After frosting the cake, decorate each slice with a sprig or two of mint.
The mint’s bright aroma and taste provide a refreshing contrast to the dense chocolate, making each bite feel even more indulgent.
5. Passover-Friendly Ice Cream
Pair the chocolate cake with a scoop of Passover-friendly ice cream. Opt for dairy-free or kosher-for-Passover varieties to stay within dietary restrictions.
Flavors like vanilla, coffee, or even a rich chocolate ice cream can complement the cake and add a delicious, cold contrast to the warm, fudgy cake.
Tips For Best Results
➢ Allow eggs, butter, and oil to come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
➢ Be patient when melting the chocolate and butter, whether on the stovetop or in the microwave. Stir frequently to avoid burning and ensure smoothness.
➢ Almond flour and potato starch can vary in density. For the best results, measure them carefully using a kitchen scale or by spooning the flour into the measuring cup and leveling it off.
➢ Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can lead to a dense, heavy cake.
➢ Oven temperatures can vary, so start checking the cake at 35 minutes. Insert a toothpick—if it comes out with a few moist crumbs, the cake is done.
Can You Eat Cake During Passover?
You can definitely enjoy cake during Passover. The key is to use Passover-friendly ingredients. Traditional cake recipes rely on wheat flour, which is off-limits during the holiday.
However, you can create delicious cakes using alternatives like almond flour, coconut flour, or matzo meal.
These ingredients provide a different texture and flavor, but they can still produce a delightful cake.
Are Gluten Free Cakes Kosher For Passover?
Unfortunately, not all gluten-free cakes are kosher for Passover. While it might seem like a safe bet, the issue lies in the ingredients.
Many gluten-free products use grains like rice or corn, which are considered chametz (leavened grains) and prohibited during Passover.
How To Store Passover Chocolate Cake
To store Passover chocolate cake, allow it to cool completely before covering it to avoid moisture buildup.
Place the cake in an airtight container to maintain its freshness, or wrap it tightly with plastic wrap or aluminum foil.
Store the cake at room temperature for up to 3 days, or refrigerate it to extend its shelf life for up to a week.
Conclusion
This Passover Chocolate Cake is an easy success that brings so much enjoyment. The process is simple, yet the result is always impressive, leaving everyone satisfied and asking for more.
It’s a cake that not only tastes incredible but also creates a memorable experience in the kitchen and around the table.
I hope that each time you make it, it brings joy, laughter, and a sense of togetherness, just as it does for me. With every slice, you’re not just serving dessert; you’re sharing a piece of tradition and love.
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Passover Chocolate Cake
Equipment
- Mixing bowls
- Hand mixer or stand mixer (optional)
- Saucepan
- Spatula or wooden spoon
- Whisk
- Measuring cups and spoons
- 9-inch round or square cake pan
- Parchment paper (optional)
- Cooling rack
- Oven
Ingredients
- 1 cup 2 sticks unsalted butter, cut into chunks
- 2 cups almond flour
- 1 ¾ cups granulated sugar
- ¾ cup potato starch
- 7 oz dark chocolate chopped or broken into pieces
- 2 teaspoons baking powder Passover-friendly/kosher-for-Passover
- ½ teaspoon salt
- 4 large eggs
- ½ cup vegetable oil
- ½ cup strong brewed coffee or water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easy release.
- In a saucepan over low heat, melt the butter and dark chocolate together, stirring frequently until smooth. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine almond flour, potato starch, baking powder, and salt. Whisk until well combined.
- In another bowl, beat the eggs with the sugar using a hand mixer or whisk until pale and slightly thickened (about 2–3 minutes).
- Add the vegetable oil and brewed coffee (or water) to the egg mixture. Stir in the melted chocolate and butter mixture until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture using a spatula until the batter is smooth and evenly combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.