Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch (23×33-centimeter) or Bundt pan well.
Mix eggs, sugar, oil, vanilla, baking powder, and cake meal in a bowl. Pour two-thirds of the batter into the greased pan.
Mix the remaining third of the batter with the chocolate syrup. Pour the chocolate batter into the pan. Don’t mix!
Bake for 45 minutes, or until a toothpick comes out clean.
Directions
Credits
Notes:
Make-Ahead and Storage: Store in an airtight container at cool room temperature for up to two days, or refrigerate for up to five days. Bring to room temperature before serving to restore softness. For longer storage, wrap tightly in plastic wrap and foil and freeze for up to two months. Thaw while wrapped to prevent moisture loss and maintain texture.
Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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can i use matza meal instead of cake meal
Not sure if that would work. Cake meal is much thinner than matzo meal, you can blend your matza meal to make your own cake meal!
Hi, what can I use instead of 1 cup of chocolate syrup?
thank you
Sure, here is a homemade version. https://www.kosher.com/recipe/homemade-chocolate-sauce-big-batch-11131/
Thanks :)