You can serve this beautiful cake with vanilla ice cream, but it’s absolutely not necessary—it fully stands on its own as a delicious dessert. If you don’t like the taste of coffee, you can omit it from the recipe and replace it with an equal amount of boiling water.
Passover Chocolate Coffee Cake
Preparation time is just 25 minutes, total time is 55 minutes, and with a difficulty level of easy, this Passover Chocolate Coffee Cake recipe yields 15 delicious servings.
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Round baking pan, 20-22 cm in diameter
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125 g dark chocolate, broken into squares
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90 g butter or 75 g (1/3 cup + 1 teaspoon) oil
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2 tablespoons espresso or strong instant coffee
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3 eggs
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100 g sugar (1/2 cup)
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130 g almond flour (1 1/2 cups)
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1 tablespoon cocoa powder (10 g)
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1/2 teaspoon salt
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100 g dark chocolate
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50 g white chocolate
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40 g butter
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150 g dark chocolate
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1 tablespoon oil
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Colorful sprinkles
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Shredded coconut
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Sliced almonds
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Chopped pistachios
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Crushed cocoa nibs
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Preheat the oven to 170°C (340°F) and grease the baking pan.
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Melt the chocolate and butter (or oil) together, either in the microwave or on the stove:
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Microwave method: Heat for 30 seconds, stir, and repeat in short intervals until fully melted.
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Stovetop method: Place the ingredients in a small pot and set it over a larger pot with a small amount of boiling water (ensure the water doesn’t touch the smaller pot). Stir until the chocolate melts completely.
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Add the coffee to the melted chocolate mixture and mix well.
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Beat the eggs and sugar for a few minutes until the mixture becomes light and fluffy.
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Reduce the mixer speed and gradually add the chocolate mixture to the egg mixture. Once incorporated, add the cocoa powder and salt and beat for a few more seconds until smooth.
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Gently fold the almond flour into the mixture until fully combined.
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Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is set, slightly cracked, and a toothpick inserted into the center comes out moist but crumb-free.
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Let the cake cool completely before removing it from the pan.
Melt the dark chocolate with half the butter in one bowl, and melt the white chocolate with the other half of the butter in a separate bowl. (For the non-dairy coating, melt the dark chocolate with the oil.)
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Pour the melted dark chocolate over the cake and use a spatula to spread it toward the edges.
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Drizzle the melted white chocolate on top and use a toothpick or knife to create a marbled effect.
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Store the cake in an airtight container.
This cake is perfect for Passover, simple to make, and a delightful treat for the holiday table!
