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Parve
Easy
1 Hour, 20 Minutes
Diets 
This recipe makes a very large, decadent, moist chocolate cake fit for a crowd. Rich and full of chocolaty goodness, top this cake with your favorite frosting for an exquisite finish. This cake freezes very well.
6 tablespoons Gefen Cocoa
1 and 1/2 tablespoons coffee
2 tablespoons Gefen Vanilla Sugar
1 and 1/2 cups water
6 ounces baking chocolate
3/4 pound margarine
3 and 3/4 cups Mishpacha Flour
1 and 1/2 teaspoons baking powder
9 eggs, separated
3 cups sugar, divided
Add one and a half cups sugar, cocoa, coffee, vanilla sugar, water, and chocolate to a saucepan. Bring to a boil, then remove from heat.
Add margarine to the pan and stir until melted.
Transfer chocolate mixture to a large bowl, then stir in flour and baking powder.
Beat egg whites until stiff peaks form, gradually adding remaining one and a half cups of sugar. Fold in yolks. Combine with chocolate mixture.
Pour into greased or lined 10×16-inch baking pan. Bake at 350 degrees Fahrenheit for one hour. When completely cooled, ice with your favorite chocolate frosting.
Photography by Tamara Friedman
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This cake is so delicious! Moist yet pretty light, and quite easy to make. It’s not a quick one bowl recipe but it is definitely worth it!
Yummy, moist, flavorful, I used only 2 cups of sugar and it was sweet enough.
Relatively easy.
Thank you!