Best 7 Mocha Chocolate Cake For Passover Recipes

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

BEST PASSOVER CHOCOLATE CAKE EVER

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Mix all ingredients together and pour into a greased 9 X 13 pan.
• 3. Bake for an hour or until a toothpick inserted comes out clean.

CHOCOLATE PASSOVER SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spray a 10-inch tube pan with cooking spray.
• Sift matzo cake meal with potato starch into a bowl; set aside.
• Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
• Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
• Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
• Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
• Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
• Spoon the batter evenly into the prepared tube pan.
• Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
• Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

MOCHA CHOCOLATE CAKE FOR PASSOVER

Steps:

• Separate the egg whites and yolks.
• Beat the whites stiff and add 1/2 cup sugar.
• Beat until all the sugar is incorporated.
• Sift the potato flour and cocoa three times.
• Beat the yolks well.
• Add the other 1/2 cup sugar, brewed coffee, and salt.
• While stirring, add the potato flour and cocoa.
• Fold in the beaten egg whites.
• Grease a bundt pan. Place batter in pan.
• Bake for 1 hour at 325 degrees Fahrenheit.
• Invert the pan on the neck of a bottle until cool.

PASSOVER CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F or 175°C.
• Whisk together sugar, potato starch, cocoa powder, baking powder, and salt in a large mixing bowl.
• Add eggs, oil, and black coffee or water. Mix until well combined. It will seem very liquidy but it's fine.
• Use a rubber spatula to pour batter into a 9x13 inch baking pan.
• Bake for 45 to 50 minutes or until a toothpick comes out clean when poked through the middle.
• Remove and let cool completely before cutting.

PASSOVER CHOCOLATE MOUSSE CAKE

Steps:

• Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper.
• Break up or chop the chocolate and place it in a heatproof bowl with the butter or margarine. Set the bowl over a saucepan of barely simmering water and allow the chocolate and butter to melt, stirring occasionally. When everything has melted, remove from the heat and let cool to room temperature.
• In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
• When the melted chocolate mixture has cooled, add it to the egg yolks, along with the sugar, and whisk well.
• Using a rubber spatula, stir about one-third or less of the egg whites into the chocolate mixture to lighten it. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in. Add the remaining whites and fold them in just until incorporated.
• Transfer half of the batter to another bowl and set aside in the refrigerator.
• Pour the remaining batter into the prepared pan and bake for 20 minutes: it will turn into a soft, moist cake. Remove from the oven and let cool completely in the pan.
• When the cake has reached room temperature, pour the reserved chocolate mousse on top of it. Refrigerate the mousse cake, uncovered, for at least 2 hours, or overnight, until set.
• When you're ready to serve, run a sharp thin-bladed knife around the cake's edges and then remove the sides of the springform pan. Peel the paper from the bottom, and place the cake on a serving platter. Serve cold, decorated with chocolate shavings, if desired.
• Leftover cake will keep in the refrigerator, wrapped in aluminum foil, for a couple of days.