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Parve
Medium
12 Servings
Allergens 
1 Hour, 40 Minutes
Diets
Delicious and decadent, you won’t be able to tell this cake is kosher for Passover.
Watch Shaindy Plotzker and Naomi Nachman bake this cake on Sunny Side Up!
4 tablespoons sugar
8 eggs, separated
1 cup sugar, divided
2 teaspoons vanilla extract
2 and 1/2 cups Gefen Almond Flour
2 tablespoons Gefen Potato Starch
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners’ sugar
1/4 cup cocoa
1 teaspoon cinnamon
1/4 cup + 2 tablespoons olive oil
3/4 cup Gefen Potato Starch
1/4 cup confectioners’ sugar
1/2 cup Gefen Almond Flour
1/4 cup olive oil
1 cup confectioners’ sugar
1/4 cup cocoa
1/4 cup almond milk
1 teaspoon olive oil
confectioners’ sugar for dusting
Preheat oven to 350 degrees Fahrenheit and prepare the bundt pan by spraying it generously with Gefen Coconut Cooking Spray and sprinkling the pan with the four tablespoons sugar. Set aside.
Mix your chocolate filling before you start the cake so you have it ready: combine all ingredients in a bowl and mix. It will be a thick, smooth texture. Place the filling into a piping bag or plastic bag and cut off the tip.
In a large mixing bowl, beat yolks. Add half a cup sugar and the vanilla extract. Beat until you get a pale, yellow fluffy mixture. Combine all dry ingredients and add to the yolk mixture. Mix it on low until all combined – the mixture will be thick. Do not overmix.
In a separate bowl, whip the egg whites until soft peaks form. Slowly beat in remaining half a cup sugar.
Gently fold the egg whites into the egg yolk mixture one cup at a time, incorporating fully between each addition. The final addition should result in fluffy batter. There might be a few small speckled lumps – do not overmix.
Place three-fourths of the mixture into the bundt pan. Take your chocolate filling and pipe an even circle in the center of the batter all around the pan. Cover with the rest of the batter.
Place into the oven and bake for 45 minutes.
Remove the cake from the oven and let it rest for five minutes. Take a spoon and gently release the sides of the cake from the pan, then allow it to cool another five minutes. Remove the cake from the pan onto a cooling rack.
While your cake is cooling, mix all crumb ingredients together to form crumbs. Do this by gently mixing it with your hands. Place onto a sheet pan and bake at 350 degrees Fahrenheit for 15 minutes. (If using a disposable pan you might need to add a few more minutes.) Remove from the oven and allow it to cool.
When the cake is cool, prepare the glaze by combining all ingredients. Dust the cake with confectioners’ sugar, pour the glaze over the cake, and sprinkle the crumbs onto it.
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Do you invert the pan to cool as you do for a sponge cake?
Can I make it in a pan?
Do I glaze and crumb
the babka before freezing it?
I would suggest freezing the cake without the glaze and crumb and adding it right before serving.
Loveeeee this video!!! Smiling along with you! I would love to make this cake! But i am not using baking powder pesach… What can i use instead?
Can I freeze this?
Yes, you can.
ys preheat the ovventhank you chaya. I did measure the ingredients exactly and I always preheat the oven and put in 3/4 of batter. I will try to add a little more oil next time.
do i have to put filling in a piping bag would it work just spooning it on the batter? what do you think. thanks for all your help
best is a piping bag or a ziploc bag and cut off the tip, it ensures that its distributed a bit more evenly
chaya the cake is great and looks great but the choc filling in the middle fell to the bottom and sat in a circle at the bottom it didnt stay in the middle. was the filling too thick what can i do to fix it that it stays in the middle as in the picture. please advise. thanks
hi, I’m so sorry that happened, your filling must have been a bit thick, you can add another teaspoon of oil, to thin it if needed, but measure the ingredients exactly and it should work, also did you put in 3/4 of the batter first, as opposed to half that is normally done? another tip make sure to pipe that filling evenly around the bundt cake so that one part doesn’t get heavier then another to cause that problem, one last tip make sure your oven was the proper temperature and preheated, to ensure perfect baking hope these tips help good luck! cs
What can I use instead of almond flour, or how do I make almond flour? It’s not readily available where I live…
We don’t have an article on making homemade almond flour, but we found this online: Use blanched almonds, not almonds with peel. While you can blanch them at home, it’s a bit tricky since it involves boiling and peeling all the almonds. Coconut flour can be a substitute, but it has a strong flavor and absorbs liquids differently, so you’d need to adjust recipes and could end up wasting ingredients if you’re not familiar with it. Cassava or hazelnut flour are also good alternatives.
the recipe was only specifically made and tested with almond flour, using another type of flour, would mean taking a risk, if you do test it and it works please share so that other can know as well! thanks
hi, you can order almond flour on amazon they have GEFEN kosher for pesach almond flour amongst others
Exactly! Linking the Gefen Almond Flour here! https://amzn.to/3RtARxQ
Yes! can it be done in 9X13?
Same question. Can this be made in another pan? Don’t have bundt for pesach
i would not suggest making this in a 9 x 13 it will settle and not bake evenly
Can this cake be made in any other pan?
this recipe was only tested and retested in a bundt pan, however if you want to try any other pan, i would say you can try a disposable tube pan, not a 9×13 , it won’t bake properly,and evenly, the middle of the cake will settle
what can i use instead of confectioners’ sugar?
you can try to make your own confectioners sugar, use potato starch instead of cornstarch, follow a recipe online, but I would not substitute any other sugar, it will be grainy
yes nechama I just noticed there is oil in filling, crumbs and glaze but none in the cake is this a mistake please advise Chaya surie before we make it and waste all tlhose ingredients
Is there supposed to be oil in the cake???
This cake has no oil?
Nope- but the filling and topping do.
do i have to use olive oil for the topping and glaze. can i use safflower oil
You can use any nut oil as an olive oil alternative, but they will likely add a difference in flavor.