Grain-free fudgy chocolate cake

No matzah meal needed for this indulgent Passover bake

  • place PRE 1 hour
  • place COOK 20 - 25 minutes
  • place SERVES 12 - 14
  • printicon
  • Preheat oven 180°C (160°C fan-assisted). Grease and line three 20cm round sandwich tins. 
  • Melt the 300g dark chocolate, then leave to cool slightly and add the oil.  
  • Beat the egg whites to stiff peaks.
  • In a separate bowl, beat the egg yolks and add to the cooled chocolate mixture and stir until smooth. 
  • Add the coconut sugar, coconut flour, vanilla bean paste (or seeds), baking powder, cacao powder and sea salt and stir thoroughly again. 
  • Using a metal spoon, gently fold the egg whites into the chocolate mixture. Try to retain as much air as you can and keep the mixture light and fluffy. 
  • Divide the mixture between the 3 tins and bake for 20-25 minutes Check if they’re done by using a cake tester or clean knife in the centre of each cake. 
  • When baked, run a knife around the outside of each tin to loosen the cake from the sides and then cool for 5-10 minutes before removing from the tins and finish cooling on a wire rack
  • For the filling: Melt the dark chocolate, and leave to cool before mixing with the mascarpone and honey, maple or agave syrup.
  • For the ganache: Melt the remaining 150g plain chocolate then cool slightly before stirring in the cream until thoroughly combined then set aside.
  • To assemble the cake: place one cake on a serving platter and top with half of the mascarpone filling.  and use a palette knife to spread it out evenly over the surface of the cake. 
  • Place the second cake on top and cover with the remaining filling before topping it with the final cake.
  • Using a clean palette knife, spread ganache over the sides and top of the cake.
  • Sprinkle the top with the candied pecans or white chocolate shaving

300g dark chocolate

160g rapeseed oil 

6 large eggs, separated

150g coconut sugar or other sugar/sweetener of your preference 

45g coconut flour

2 tbsp cacao powder 

2 tsp vanilla bean paste or seeds scraped from 2 vanilla pods

2 tsp baking powder

2 pinches sea salt

For the filling: 

250g mascarpone, room temperature

50g dark chocolate, broken into small pieces

2 tbsp honey, maple syrup, agave or icing sugar 

For the chocolate ganache: 

200ml double cream, at room temperature

150g plain chocolate, broken into small pieces 

For the garnish:

80g chopped candied pecans or chocolate shavings

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive