fbpx

Recipe by Brynie Greisman

Chocolate Intrigue Cake

Parve Parve
Easy Easy
8 Servings
Allergens
1 Hour, 10 Minutes
Diets

Ingredients

Main ingredients

  • 2 sticks (200 grams) margarine or 2/3 cup oil

  • 1 and 1/2 – 2 cups sugar

  • 3 eggs

  • 3 cups flour

  • 2 teaspoons Haddar Baking Powder

  • 1/2 teaspoon salt

Directions

Make the Cake

1.

Preheat oven to 350 degrees Fahrenheit /180 degrees Celsius.

2.

In a mixing bowl, cream together margarine or oil, sugar and eggs. Add baking powder, salt and vanilla.

3.

Add flour alternately with the pareve milk.

4.

Pour two thirds of the batter into a tube or Bundt pan. To the remaining batter, add the chocolate syrup and baking soda. (If you want it more chocolaty, leave a bit more batter in the bowl).  Pour evenly over the vanilla batter in the pan. Bake for approximately 50–60 minutes.  

Tips:

You can bake the cake in mini silicone Bundt pans or in baby motif pans i.e. rattles, teddy bears (see photo). I recently made it for my daughter-in-law who had a baby girl and decorated it with pink mini plastic bottles; pacifiers etc. and she loved it. Often, it’s the small touches that make a big difference.  

Variation:

Healthier version: Use oil instead of margarine, use 70% whole wheat flour and use soy milk instead of the pareve milk. It’s sweet enough with just one and a half cups sugar too. You can even reduce the fat to 1/3 cup oil and 2/3 cup applesauce. It comes out fine.
Chocolate Intrigue Cake

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments