This moist, delicious chocolate cake can be found on the corner cake platter of most of my family members’ kitchens every Shabbos and Yom Tov. I’ve adjusted it by swapping unrefined oils and replacing the wheat flour with spelt flour.
Yields one nine x 13-inch pan or two eight-inch pans
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Grease one nine- by 13-inch (20- by 30-centimeter) pan or two eight-inch (23-centimeter) round pans.
In a large bowl, combine all ingredients and mix well with a large spoon or an electric mixer. Pour into prepared pans. Bake a large cake for 50–60 minutes or small cakes for
40–50 minutes.
Allow to cool, then dust with confectioners’ sugar or coconut flakes.
Notes:
I use coconut sugar because it’s unrefined and has a lower glycemic index than table sugar, but if you prefer, you can substitute it with white sugar or try any granulated sugar of choice. (The original recipe called for two cups of white sugar.)
Description:
Styling and Photograhy by Baila Rochel Leiner
Easy
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Medium
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great recipe made 12 cupcakes and 1 long loaf tin
had to add a bit more flour because batter was very loose. great texture, nice and moist