This chocolate cake recipe is so good that you will be tempted to make it when it isn’t Passover. It’s moist and yummy and everything that you expect a Passover cake recipe to not be. Don’t skimp and leave out the chocolate drizzle; you will regret it.

Ingredients (Cake)

5 eggs

1 1/2 cups sugar

3/4 cup oil

2 tbsp brown sugar

1 tsp vanilla extract

1 tsp vinegar

1 tsp baking soda

1/2 cup cocoa

1 tsp instant coffee (optional)

3/4 cup potato starch

Ingredients (Glaze and Drizzle)

2 cups confectioners sugar

1 tbsp oil

2 tbsp hot water

2 tbsp cocoa powder (optional)

To make the cake:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together the eggs, sugars, and oil.
  3. In a small separate bowl, combine the vinegar and the baking soda. This will start to fizz (it’s the same way you make a volcano at home), so quickly pour it into the larger bowl and mix well.
  4. Add the cocoa, instant coffee, and potato starch.
  5. Pour into a greased bundt pan like this one with its ridges that will catch the glaze.
  6. Bake for 40 minutes or until a toothpick or cake tester comes out clean.

To make the glaze:

  1. Mix together all of the ingredients. Stir until well combined.
  2. Add additional water or sugar in order to adjust the consistency.
  3. Pour onto the cooled cake.

Tip: Make one batch of glaze without the cocoa and a second smaller batch with the cocoa. Layer them for a beautiful effect.