Passover Chocolate Cake
Passover Chocolate Cake is a rich, moist dessert made with almond flour, dark chocolate, and other Passover-friendly ingredients. It offers a decadent, flavorful experience perfect for celebrating the holiday. Easy to prepare and bake, it fills the kitchen with delightful aromas, making it a memorable treat for family and friends.
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.
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.