Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
Parve
Easy
12 Servings
Allergens 
50 Minutes
Diets
8 eggs
2 cups sugar
1 and 1/3 cups oil
2 teaspoons Haddar Coffee dissolved in 2 teaspoons water
3/4 cup Dutch cocoa
1 and 1/2 cups Manischewitz Potato Starch or other potato flour
1/2 cup Gefen Ground Almonds
1/2 cup coarsely chopped walnuts
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In the bowl of an electric mixer, beat eggs and sugar for seven minutes. Lower mixer speed and add oil, coffee, cocoa, potato starch, and ground almonds.
Pour the batter into a Wonder Pot or 10-inch round baking pan. Sprinkle with chopped walnuts and bake for 25-30 minutes.
Yield: 1 (10-inch) cake
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Even before pesach I can tell you that this recipe is great. When the kids were younger and still at home the first cake baked was eaten before it was cool. Try using a nut mix, make it without nuts and make cup cakes with this recipe. Enjoy.
Can i use a 9×13 pan instead of a round one?
yes, but you will need to adjust the baking time.
Best Passover Chocolate Cake! Made it – it came out fantastic. The kids could not stop going back for more. I am now making 2 cakes instead of 1 for tonight! Yasher Koach.