A classic Pesach cake, this chocolate cake is moist and fluffy, cuts well, and freezes nicely. The eggs don’t even need to be separated. Whip this up in no time at all for a yummy cake to nosh on during Pesach!
Beat eggs until light and fluffy. Add sugar and beat well.
Reduce speed and add water and oil, alternating with dry ingredients.
Pour into lined 9×13-inch pan and bake at 350 degrees for one hour and 15 minutes.
Description:
Photography by Tamara Friedman
Easy
Easy
Easy
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Medium
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does this taste good?
We think so :) Try it!
Does this really need so much sugar?
You can cut down on the amount of sugar, but the recipe will be less sweet. You can alternatively try other sweeteners, such as maple syrup, and use less, as maple syrup usually tastes sweeter than sugar.