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Dairy
Easy
40 Minutes
Diets 
Note: This recipe was excerpted from Taam L’Chaim (A Taste of Life), a cookbook of recipes from mothers who have lost children to terror.
Our Ofir loved chocolate cake and waited for the times that I would make it for him. A pleasant aroma would spread throughout the house, and Ofir would wait breathlessly for the cake to come out of the oven. He smiled a lot and was cute and very thin—the kind of kid who didn’t really like to eat real food. But he was crazy about sweets of all kinds. Now that Ofir is no longer here, I stopped making the cake. It’s hard to think about the aroma spreading throughout the house when he’s not here to find joy in it.
Yields 1 (27×30-centimeter/11×12-inch) baking pan
nonstick cooking oil spray
1 cup Glicks Flour
1 cup sugar
1 cup Gefen Cocoa Powder
1 cup ground coconut
1 cup hot water
1 cup oil, such as Gefen Canola Oil
1 (10-gram) packet baking powder
80 grams Gefen Instant Vanilla Pudding mix
4 large eggs
100 grams (3 and 1/2 ounces) butter, softened and cubed
100 grams (3 and 1/2 ounces) Elite Bittersweet Chocolate
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Grease baking pan well with oil spray and set aside.
In a large bowl, combine flour, sugar, cocoa powder, coconut, hot water, oil, baking powder, pudding mix, and eggs.
Pour batter into the prepared pan and bake 25 minutes, until a toothpick inserted in the center comes out with moist crumbs.
In a double boiler, combine butter, chocolate, milk, and vanilla extract until smooth. Pour over the cake while it’s hot.
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