A Yummy Chocolate Cake For Passover Recipes

PASSOVER CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F or 175°C.
• Whisk together sugar, potato starch, cocoa powder, baking powder, and salt in a large mixing bowl.
• Add eggs, oil, and black coffee or water. Mix until well combined. It will seem very liquidy but it's fine.
• Use a rubber spatula to pour batter into a 9x13 inch baking pan.
• Bake for 45 to 50 minutes or until a toothpick comes out clean when poked through the middle.
• Remove and let cool completely before cutting.

SEVEN LAYER CAKE FOR PASSOVER

Steps:

• To make the sponge:
• Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment.
• Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes.
• The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest.
• Sift the dry ingredients over the egg foam.
• Very gently, but thoroughly, fold the dry ingredients into the egg foam.
• Pour the batter into one of the prepared pans and spread evenly with a spatula.
• Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer.
• To make the buttercream:
• In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started.
• Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick.
• Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes.
• Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla.
• The buttercream will be smooth and glossy.
• Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste.
• To the remaining buttercream, add the melted chocolate.
• If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth.
• To make the soaking syrup:
• In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved.
• Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long).
• Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy.
• Spread a thin layer of the poppy seed buttercream over the soaked layer.
• Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack.
• If your layers need squaring up, just trim them with a sharp serrated bread knife.
• Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer.
• It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside.
• Take a small blob of buttercream on the end of your spatula,
• and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well.
• You will end up with rough stripes all over the cake, which gives the cake some texture.
• Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings.

YUMMY CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-18 minutes. Cool on a wire rack. , For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. If desired, garnish with chocolate curls.

PASSOVER/ LOW CARB CHOCOLATE CAKE

Steps:

• Heat oven to 350. Grease an 8 inch round or springform pan.
• Process pecans until they are the texture of meal.
• Process the rest of the dry ingredients.
• Add the wet ingredients and process until blended.
• Pour into the pan and bake.
• Bake for about 25 minutes (check with toothpick and leave in longer if needed).
• Cool and Slice.

A YUMMY CHOCOLATE CAKE FOR PASSOVER

Steps:

• Preheat over to 350°F.
• Do NOT butter the tube pan.
• Separate the eggs.
• Cream together sugar, egg yolks, cake meal, salt, cinnamon, and cocoa.
• Add wine and nuts.
• Beat whites and fold into batter.
• Bake at 350°F for 50-60 minutes and cool inverted.