Mocha Chocolate Cake for Passover

Mirj's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 8 eggs, separated
• 1 cup sugar, divided
• 3/4 cup potato flour
• 1 cup cocoa
• 1/2 cup strong brewed coffee
• 1/4 teaspoon salt

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

[WI Cheesehead]

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!