Mocha Chocolate Cake for Passover

READY IN: 1hr 15mins
Recipe by Mirj

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.

Top Review by 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!

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.

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