Kosher chocolate cake for Passover - the easiest in one bowl 💜 скачать в хорошем качестве

Kosher chocolate cake for Passover - the easiest in one bowl 💜

A quick, easy kosher chocolate cake recipe for Passover without any feeling that it is kosher for Passover! It is super tasty, soft and airy and has ingredients that are in every home and you can even make it parve! For the recipe: 🔽🔽🔽 🎉 Subscribe to this channel (for free😍😍) -    / @sivanfoodcorner   ⭐ My measuring cup is 250 ml :) For many more recipes for Passover, click here:    • מתכונים לפסח   Full recipe: 24 diameter cake or some medium mold 3 eggs in size XL or 4 in size L or 5 in size medium One cup of white sugar - 200 grams A bag of vanilla sugar - 10 grams Teaspoon of vanilla extract - 5 ml Half a cup of canola oil - 120 ml A cup and a half of thin matzah flour for cakes (see photo of the bag in the video itself) - 210 grams A whole bag of baking powder - 10 grams 4 tablespoons of cocoa - 32 grams 2 tablespoons of chocolate - 16 grams (if there is no chocolate, you can add another 2 tablespoons of cocoa with 2 tablespoons of sugar) Three-quarter container of 32 or 38 percent sweet cream (or vegetable whipped cream for a parve cake) - 187 ml One third cup of boiling water - 80 ml One third cup of cold milk (or another third cup of boiling water) - 80 ml To wet the cake: A quarter cup of boiling water + a teaspoon of instant coffee For the cake icing: 2 and a half rows of dark or milk chocolate or half a packet of chocolate A quarter of a container left over from the sweet cream or vegetable whipped cream (whichever you choose) - 63 ml For decoration: (optional) Sliced ​​almonds Preparation: In a double bowl put all the ingredients in order and mix with a whisk. (The cocoa and chocolate should be passed through a sieve to prevent lumps) 2. Transfer the batter to the baking pan of your choice (diameter 24 or some medium pan) with baking paper. Put the cake in the oven at 180 degrees Normal condition it is a top stripe bottom stripe with nothing in the middle for 30 to 45 minutes or until you put a toothpick and it comes out clean 4. As soon as the cake comes out of the oven, pour the boiling water over it with the coffee to wet the cake. (Must!) 5. While the cake is cooling, you can prepare the icing (the ingredients above): Break the chocolate into cubes and place in a glass or bowl suitable for the microwave together with a quarter of the container of sweet cream left over and heat several times in the microwave for half a minute or until the chocolate melts. Remove after each time stir and if not melted still put back in the microwave. Until the coating is smooth. Let the icing cool on the counter and also let the cake cool and then place it on the cake. If you want, you can have the icing hot and the cake cold or a lukewarm cake and hot icing. 7. Garnish with sliced ​​almonds or any other garnish if desired and enjoy every bite! On hot days you should keep the cake in the fridge! Now it's your turn to help me! 🙏 Write a comment or even a smiling smiley 😊 It will really help me promote the video! ⭐ For business inquiries you can contact this address: [email protected] ⭐Share me your photos: Email: [email protected] On Instagram:   / sivan_food_place   On Facebook: https://cutt.ly/LbdfBOd