Mocha Chocolate Cake for Passover

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

As per Janice Brady's recipe request, this is a recipe for Passover, but you can make it throughout the whole year substituting flour for the potato flour.

Ingredients Nutrition

Directions

  1. Separate the egg whites and yolks.
  2. Beat the whites stiff and add 1/2 cup sugar.
  3. Beat until all the sugar is incorporated.
  4. Sift the potato flour and cocoa three times.
  5. Beat the yolks well.
  6. Add the other 1/2 cup sugar, brewed coffee, and salt.
  7. While stirring, add the potato flour and cocoa.
  8. Fold in the beaten egg whites.
  9. Grease a bundt pan. Place batter in pan.
  10. Bake for 1 hour at 325 degrees Fahrenheit.
  11. Invert the pan on the neck of a bottle until cool.

Reviews

(1)
Most Helpful

This is light, fluffy, kind of like a chocolate sponge cake. I was short on cocoa, so I used the 1/2 C I had and added hot cocoa mix for the rest, so I had more sugar than was needed. This was very easy to make; even my 4 you helped! I only sprayed the bundt pan with canola oil spray and it came out with minimal sticking. I dusted the individual slices with powdered sugar, but I bet it would be even better with a choc. icing. I used whole wheat pastry flour. Thanks Mirj!

WI Cheesehead April 14, 2007

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