If you’re like me, you might read “chocolate cake” and think of a vintage American kitchen sprinkled in cocoa powder and whirring with the dedicated activity of cake-making. Or, maybe you picture the cake-devouring scene from Matilda, which is a lot less appetizing. Either way, this recipe won’t require the toil and effort and it’s so good, you might just want to eat it all. Passover may be over but this cake can still satisfy your sweet cravings without the wheat.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1/2 cup semisweet chocolate chips
1/2 cup (1 stick) butter
3/4 cup sugar
1/2 cup cocoa powder
Glaze (optional, recipe below):
1/4 cup semisweet chocolate chips
1 1/2 tablespoons butter
1 1/2 teaspoon milk
1 1/2 teaspoon honey
1/8 teaspoon vanilla
1. Preheat oven to 350°F.
2. Grease baking pan.
3. Melt chocolate chips and butter in a double-boiler. Stir until completely melted.
Tip: Create your own makeshift double-boiler by filling a pot with a shallow amount of water. Heat the water until it is just simmering. Put a metal or heat-safe glass mixing bowl on top of the pot, making sure the bottom of the bowl does not touch the pot. Add chocolate chips and stir to melt.
5. Turn off heat and remove bowl with chocolate from double-boiler.
6. Add sugar to chocolate, stirring to incorporate.
7. After the mixture cools a little, add in eggs and whisk to incorporate.
8. Whisk in cocoa powder until batter has no clumps.
9. Pour batter into greased baking pan.
10. Bake for 20 minutes until firm. Cool for five minutes then serve.
1. Melt chocolate and butter in double-boiler.
2. Take bowl off the pot and add milk, honey and vanilla.
3. Stir until glossy, then cool for 3 minutes.
4. Drizzle or pour over cooled cake and serve immediately.