Mrs. Lieberman’s Miraculous Pesach Chocolate Cake
Serves: 8-10 servings
  • 9 eggs, separated
  • 2 cups sugar, divided
  • pinch salt
  • ¾ cup oil
  • 1 heaping Tablespoon instant coffee granules dissolved in 1 Tablespoon water
  • ½ cup cocoa
  • ¾ cup potato starch
  1. Preheat oven to 350°F.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the whites on high speed until foamy. Ever so slowly, add 1 cup of sugar. Beat until stiff peaks form. Set aside.
  3. In a second bowl, beat eggs yolks and salt on high speed. Slowly add remaining cup of sugar, little by little. Beat on high until the yolks are a pale yellow.
  4. Lower speed; slowly add oil and coffee.
  5. Place the cocoa and the potato starch into a sifter. Ever so slowly and gently, incorporate the sifted mix into the egg yolk mixture. Keep stopping, sifting, mixing, stopping, sifting … little by little. Do not rush this. Scrape down sides as needed.
  6. Fold chocolate mixture into the whites, mixing as gently as possible, until incorporated and no white is seen. Pour into an ungreased, dry tube pan; bake for 1 hour. (Do not use a nonstick tube pan! Only a metal one will do.)
  7. Remove cake from oven; invert. Cool for at least 6 hours (better overnight) before cutting cake from pan.
Recipe by Between Carpools at