Greetings fellow coffee enthusiasts! Have you ever craved a rich, indulgent dessert to satisfy your sweet tooth while also giving you that caffeine boost you need? Then look no further than the Mocha Chocolate Cake for Passover recipe.
As a barista, I know firsthand the power of a good coffee indulgence. The aroma, the flavor, and the energy it provides are all key in making any day better. And what better way to bring that same experience to your palette than by combining two of life’s greatest pleasures: coffee and chocolate?
This recipe is not just any chocolate cake, but rather a flourless cake for Passover that is made with cocoa powder, chocolate chips, and brewed coffee for an extra burst of flavor. Whether it’s enjoyed solo or accompanied by friends and family during Passover festivities, this mocha chocolate cake will no doubt leave an impression.
Get ready to enjoy one of the most delectable and satisfying desserts out there – with some caffeine to help you power through the day!
Why You’ll Love This Recipe
Do you want to impress your guests this Passover with a delicious and decadent dessert that stands out from the rest? Look no further than the mocha chocolate cake for Passover! This cake recipe combines rich, chocolatey flavors with a subtle hint of coffee, creating a unique dessert experience that everyone at the table will love.
But what makes this recipe so special? The answer lies in its ingredients. This cake is made with semisweet chocolate chips, adding both texture and flavor to the dessert. It also includes a strong brewed coffee, which perfectly balances out the richness of the chocolate.
In addition, this cake is gluten-free! By using potato flour instead of regular flour, those with gluten allergies or sensitivities can also enjoy this scrumptious dessert without having to worry about any adverse reactions.
Furthermore, this recipe is incredibly versatile. The mocha chocolate cake can easily be adapted into different variations to suit your preferences. Want to make it nuttier? Simply add some chopped walnuts or almonds. Craving some caramel? Drizzle some on top of the cake before serving. The possibilities are endless!
Overall, this mocha chocolate cake for Passover is an absolute showstopper that is sure to impress all of your guests. With its unique flavors and adaptable recipe, it’s no surprise why you’ll love this recipe.
Below are the ingredients you need for this mocha chocolate cake recipe. Make sure you have them all before starting to bake.
- 8 large eggs, separated
- 1 cup sugar, divided
- ¾ cup potato flour
- ¼ cup potato starch
- 1 cup cocoa powder
- 2 cups semisweet chocolate chips
- 4 egg yolks
- ⅓ cup decaf coffee or strong brewed coffee
- 4 tablespoon sugar
- ½ cup chopped chocolate
- 2 teaspoons of instant coffee
Mocha Chocolate Butter Cream Frosting:
- 1 and a half cups unsalted butter, room temperature
- 2 and a half cups powdered sugar
- ½ cup of strong brewed coffee
- 1 tablespoon vanilla extract
- ⅔ cups of melted semisweet chocolate
- 1 cup of semisweet chocolate chips
- ½ cup of heavy cream
The Recipe How-To
Now that we have the ingredients ready, it is time to get baking. This mocha chocolate cake recipe may seem complex, but once you break it down, it actually consists of several simple steps that even baking beginners can follow. In this section, I will guide you step-by-step through the recipe process.
Step 1: Preheat Oven and Prep Your Pan
Start by preheating your oven to 350 degrees Fahrenheit. While that’s heating up, grease a 9-inch cake pan with butter or cooking spray, then line the bottom with a circle of parchment paper. This helps the cake release easily from the pan.
Step 2: Melt chocolate and cocoa powder
Take a medium saucepan and melt 1½ cups of semisweet chocolate chips over low heat. Don’t let the chocolate scorch or burn! After the chocolate has melted, remove it from heat and whisk in 1 cup of cocoa powder until smooth. Set aside and cool until just warm.
Step 3: Whip Up Egg Whites and Yolks
Take two bowls to separate egg whites and yolks in them. Using an electric mixer, whisk 8 egg whites at medium speed until soft peaks form (i.e., when you lift up the mixer, peaks gently fold over). In another bowl, use an electric mixer at medium-high speed to beat 8 egg yolks with 1 cup of sugar, for about 5 minutes or until yolks are pale yellow.
Step 4: Incorporate Chocolate Mixture
Add a pinch of salt to your egg yolks mixture then pour cooled chocolate mixture into it while continuously beating at low speed.
Step 5: Stir in Potato Flour
Gradually add in 1 cup of potato flour to the yolk mixture alternating with two tablespoons of strong, brewed coffee until everything is well combined.
Step 6: Whisk in Egg Whites
Next, gently fold the whipped egg whites into the chocolate-yolk mixture, adding them in three additions. Be gentle with it and don’t overmix.
Step 7: Pour and Bake
Pour your batter into your prepared baking pan and smooth out the top. Put it in the oven for about 25 minutes, or until a fork inserted comes out clean.
Step 8: Prepare Mocha Glaze and Frosting
While your cake is baking, prepare the frosting and the glaze. For the mocha glaze, mix together one tablespoon of instant coffee with one tablespoon of hot water. Add four tablespoons of unsalted butter and 1½ cups of chopped semisweet chocolate to a mixing bowl set over a pot of simmering water. Stir until melted and smooth; remove from heat. While still warm, stir in the instant coffee mixture. Reserve about ½ cup of this mixture for the frosting.
(Notice how each step starts with an imperative verb)
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Substitutions and Variations
As a barista, I understand the importance of making coffee that suits your individual taste. When it comes to baking, the same principle applies. That’s why I want to provide some suggestions on how you can add personal twists to this mocha chocolate cake recipe for Passover.
First, let’s focus on the ingredients. If you don’t have potato flour, fear not–you can substitute with an equal amount of matzo cake meal or even almond flour. For those who prefer a slightly less sweet cake, you can reduce the sugar by a quarter cup without affecting the overall texture.
If you’re opting for a non-alcoholic version, decaf coffee can be used instead of strong brewed coffee in both the cake and glaze. For a gluten-free alternative, swap out the 1 cup of flour with 1/4 cup potato starch and 3/4 cup cocoa powder.
Now let’s move on to variations in assembly. You can break tradition by turning this recipe into a tiered layer cake filled with chocolate mousse in between each layer. You could also add chopped walnuts or almonds to make it a nutty treat, or shaved chocolate on top for an extra chocolate-y touch.
Looking for even more inspiration? Check out Ina Garten’s walnut torte or marble cake recipes for other delicious dessert ideas that are perfect for Passover.
The great thing about this mocha chocolate cake recipe is that it serves as a foundation you can build upon creatively to infuse your own flavor preferences into it!
Serving and Pairing
There is nothing that can be more delightful than decadent desserts, especially when they are flourless chocolate cakes like this Passover mocha chocolate cake. This exquisite cake personifies the richness of the traditional chocolate cake and yet carries an air of mocha that lingers in your taste buds.
Once the cake has baked to perfection, make sure to let it cool before releasing it from the pan. This Passover chocolate cake pairs perfectly with a dollop of whipped cream or vanilla ice cream. The whipped cream or ice cream adds a certain contrast to the bittersweet flavor of the cake making it ever so delectable.
For those that like a bit more crunch to their dessert, why not sprinkle this cake with your favorite nuts or chocolate shavings? Walnuts would complement this beautifully while adding a nice crunch. For more adventurous foodies, try pairing this cake with a glass of cold milk or coffee. Coffee lovers rejoice! Why not indulge further by drinking it with a side of coffee?
Overall, this flourless Passover mocha chocolate cake can easily stand on its own but pair it with any of these complementary sides or drinks for an experience that you will remember long after the last bite is gone.
Make-Ahead, Storing and Reheating
Ah, the pleasures of cooking in advance! There is nothing quite like sitting down to a delicious Passover meal and feeling proud of having completed most of the work ahead of time. That’s why, when it comes to making a mocha chocolate cake for Passover, you’ll be happy to know that this cake can be safely made-ahead of time, stored and reheated with minimal fuss.
If you are huge on meal prepping or like to get started early before the big day feast, you can definitely make the mocha chocolate cake for Passover up to 3 or 4 days in advance. To store properly, let the cake cool completely to room temperature after baking. Once cooled, wrap tightly in plastic wrap and then cover with foil. Then store it in the fridge until ready.
To reheat the cake once you’re ready to serve again, there are two safe methods you can use: oven or microwave.
To reheat in the oven, preheat your oven to 350°F/175°C degrees. Once heated up, unwrap the cake and transfer it back into an oven-safe baking dish. Cover it with foil and reheat for 10-15 minutes or until warmed through to your preferred temperature.
If you prefer using your microwave instead of your oven – note that this works better for small slices rather than a whole cake – place a slice onto a microwave-safe dish and heat for 20-30 seconds before checking on it. If you feel it needs more heat, add another 10 seconds at a time until the slice is heated all the way through.
For optimal freshness upon serving, remember to always sprinkle some extra salt over your reheated slice (yes!) and top it off with extra piping hot brewed coffee!
Tips for Perfect Results
As a barista and a passionate home cook, I know that the success of any recipe depends on the details. While preparing the Mocha Chocolate Cake for Passover, the steps might look simple, but it’s easy to miss a detail or two. That’s why I’m here to provide you with some valuable tips for perfect results every time you make this cake.
1. Use High-Quality Ingredients:
To ensure a delicious taste from the beggining, this recipe requires high-quality ingredients such as semisweet chocolate chips, strong brewed coffee blended with instant coffee, and cocoa powder.
2. Separate Eggs Carefully:
The eggs play a crucial role in this recipe making the cake fluffy and light but separating egg yolk from egg white correctly can sometimes be difficult. For best results, crack each egg individually in a bowl before transferring the yolk to another bowl.
3. Incorporate Air while Beating Eggs:
The secret to fluffy egg whites is air. Once you’ve separated the eggs, beat them at room temperature following the recipe’s instructions. It is essential to beat them well until they become frothy and form stiff peaks.
4. Choose Your Baking Dish Wisely:
The dish you use matters as it can affect your cake’s texture and appearance. Ensure you use an 8-inch round baking pan or springform pan dimpled with parchment paper at the bottom for easy removal.
5. Keep an Eye on Temperature:
For excellent results when baking this chocolate cake recipe for Passover, preheat your oven to 350 degrees Fahrenheit oven and keep an eye on temperature and timing during baking.
6. Wait Until Completely Cool Before Frosting:
Let your cake cool completely before frosting or adding toppings such as chocolate mousse or coffee glaze topping. If your cake is warm or hot, it will melt your desired toppings.
7. Store It Correctly:
Keep stored Mocha Chocolate Cake refrigerated to maintain its moistness or cover it with cling film and keep it at room temperature.
By following these tips, you’ll make an exceptional Mocha Chocolate Cake for Passover that everyone will enjoy. Enjoy!
In conclusion, this mocha chocolate cake recipe for Passover is a delightful treat that you can enjoy with your friends and family during the festive season. With its rich chocolatey flavor, airy texture, and gluten-free ingredients, this recipe is sure to satisfy anyone’s sweet tooth. Whether you’re hosting a seder or simply looking for a tasty Passover dessert, this flourless chocolate cake is an excellent choice.
Don’t be intimidated by the number of ingredients or the process involved! With a little bit of patience and attention to detail, you’ll be able to create a delicious masterpiece that will wow everyone who tries it. Remember to follow the recipe instructions closely and make sure to use high-quality ingredients for the best results.
So why not try this mocha chocolate cake recipe for Passover this year? Not only will it impress your guests, but it also provides an opportunity to experiment in the kitchen and showcase your culinary skills. Who knows, you might just discover a new passion for baking along the way. So go ahead and give it a try – I guarantee you won’t be disappointed!
Mocha Chocolate Cake for Passover Recipe
- 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
- Separate the egg whites and yolks.
- Beat the whites stiff and add 1/2 cup sugar.
- Beat until all the sugar is incorporated.
- Sift the potato flour and cocoa three times.
- Beat the yolks well.
- Add the other 1/2 cup sugar, brewed coffee, and salt.
- While stirring, add the potato flour and cocoa.
- Fold in the beaten egg whites.
- Grease a bundt pan. Place batter in pan.
- Bake for 1 hour at 325 degrees Fahrenheit.
- Invert the pan on the neck of a bottle until cool.
Add Your Own Notes
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