One more Passover recipe, everyone. After all, the holiday isn’t over until Saturday night! But this one is also gluten-free and just super easy.
The other day, an old friend of mine asked for a chocolate cake recipe for her daughter’s birthday, which happens to fall this week. Since she also keeps Passover and works outside the home, I wanted to make her life as easy as possible.
The key to making this cake work lies with two factors: not overbaking it (it will dry out) and putting in lots of chocolate chips!
Confession time: I’m really looking forward to the end of this holiday so that I can focus on Mother’s Day and Cinco de Mayo recipes, not to mention the glory of the upcoming summer.
I used to hate the classic joke that goes something like this: what are the three best parts about being a teacher? June, July and August! Yeah, I hated that joke because I’ve always loved teaching and it was based on the assumption that we hate a majority of our year.
Loving summer is still a no-brainer, though. The days are lazy, the nights are long, and there’s frozen yogurt. And margaritas. I think we can all agree that those are wonderful things.
Before we get there, though, there’s chocolate cake. That’s also a wonderful thing.
This is a quick one-bowl recipe. You might have noticed that this week, I’m using a lot of potato starch. If you have no clue what that is, it’s a thickener (much like cornstarch) that subs in for flour. It’s very popular on Passover, but some recipes require it that don’t have anything to do with Passover. You can usually buy potato starch at kosher food stores, and it’s a great GF option. Or you can always sub in flour here if you’re not in the mood to be a GF person.
It’s the end of the week and there’s just a little more celebrating for us to do who observe the eight-day holiday to its fullest. I’ll see you all next week for some May recipe love!
1 and 1/2 cups sugar
1 and 1/2 cups vegetable oil
3/4 cup cocoa
3/4 cup potato starch
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup chocolate chips
- Preheat the oven to 350. Coat a 9 x 13 rectangular pan with cooking spray. Set aside.
- In a large bowl, mix all the ingredients together except for the chocolate chips, stirring until a smooth batter forms. Add the chocolate chips.
- Pour the batter into the prepared pan and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.