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Issue 486: Mocha Marble Cake With Coffee Glaze

Brynie Greisman

A Pesach cake so good you'll want to make it year round

Wednesday, March 07, 2018

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Hudi Greenberger

I first tested this recipe in the dead of winter (way before Pesach cleaning!). That Shabbos I had quite a few guests and decided to serve it alongside our regular dessert. One person ate 4 (!) slices, everyone else loved it as well. Texture is always challenging when it comes to Pesach cakes, so it’s important to follow the instructions precisely. Your family will ooh and aah over it just like mine did.

Ingredients

Yields 1 9x13-inch (20 x 30-cm) cake, approximately 20 pieces


Mocha Marble Cake
  • 8 eggs, separated
  • 1¼ cups sugar, divided
  • 1 Tbsp vanilla sugar
  • ½ tsp salt
  • 2/3 cup oil
  • 1 full cup potato starch (up to 2 Tbsp more than a cup)
  • 2 Tbsp cocoa powder
  • ½ tsp instant coffee granules

Coffee Glaze
  •  1 cup confectioners’ sugar
  • ½ tsp vanilla
  • ¾ Tbsp oil
  • ½ tsp coffee granules, dissolved in ½ tsp hot water
  • additional 1 Tbsp hot water, plus more if necessary
Garnish
  • toasted sliced almonds


 
 
Preparation

Preheat oven to 350°F (180°C). Line a 9x13-inch (20x30-cm) pan lined with parchment paper.

Turn your mixer on and add the whites one at a time on low speed. Add salt. Increase speed of mixer and beat until whites start to become stiff. Gradually add ½ cup sugar and continue beating until glossy peaks form. Set aside. Beat yolks with remaining ¾ cup sugar until light and lemon colored. Add vanilla sugar and oil and continue beating until mixed together well. Add potato starch (sifting in a small sifter over the mixing bowl) and mix until incorporated. Gently fold egg white mixture in on low speed.

Pour batter into prepared pan, leaving approximately ¾—1 cup batter in the bowl. Add the cocoa powder and coffee to the remaining batter and mix together. Pour on top of white batter and gently swirl with a knife to marbleize.

Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out dry. Cool before glazing.

Combine all glaze ingredients in a small bowl. Add more confectioners’ sugar or hot water to achieve drizzling consistency. Using a small spoon, drizzle all over cake. Sprinkle with almonds before glaze sets, so they will adhere to the glaze.

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