Best 2 Chocolate Passover Sponge Cake Recipes

Chocolate Passover sponge cake is a delicious and versatile dessert that can be enjoyed by people of all ages. This light and fluffy cake is made with a mixture of matzah cake meal, potato starch, and sugar, and is flavored with cocoa powder and vanilla extract. Passover sponge cake can be served on its own, or it can be topped with fresh berries, whipped cream, or a chocolate ganache. It is also a popular base for making trifles and other desserts. With its rich chocolate flavor and moist texture, Passover sponge cake is sure to be a hit at your next holiday gathering or special occasion.

Let's cook with our recipes!

CHOCOLATE PASSOVER SPONGE CAKE

Chocolate Passover Sponge Cake image

A true chocolate sponge cake! Use brewed coffee or espresso powder mixed with water.

Provided by dakatz

Categories Desserts Cakes Sponge Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 9

Ingredients

cooking spray
¼ cup matzo cake meal, sifted
¾ cup potato starch, sifted
10 eggs, separated
1 cup white sugar
½ cup unsweetened cocoa powder
½ cup white sugar
3 tablespoons cold strong coffee
¼ cup chopped walnuts, or to taste

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.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 36.1 g, Cholesterol 155 mg, Fat 6.3 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 1.7 g, Sodium 59.8 mg, Sugar 25.5 g

PASSOVER CHOCOLATE SPONGE CAKE

Passover Chocolate Sponge Cake image

This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.

Provided by Barbara

Categories Desserts Cakes Sponge Cake Recipes

Yield 12

Number Of Ingredients 4

Ingredients

6 (1 ounce) squares semisweet chocolate, chopped
10 eggs, separated
⅞ cup white sugar
2 cups ground almonds

Steps:

Melt chocolate in top of double boiler; set aside.
Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 28.5 g, Cholesterol 155 mg, Fat 23 g, Fiber 4.3 g, Protein 12.3 g, SaturatedFat 4.9 g, Sodium 58.6 mg, Sugar 23.3 g

Tips:

Use high-quality cocoa powder for the best flavor.
Make sure all of your ingredients are at room temperature before you start baking.
Beat the egg whites until they are stiff peaks before folding them into the batter.
Do not overmix the batter, as this will make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.

Conclusion:

This chocolate Passover sponge cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is light and fluffy, with a rich chocolate flavor. The cake is also gluten-free and dairy-free, making it a great option for people with dietary restrictions.