My friend Dini always has this cake on hand – she even gave it out for Purim one year. It’s very fast and very easy – her kids usually make it for her. And it makes a BIG cake – or it can be divided into many pans, or any combination of pans and cupcakes – just adjust the baking time accordingly.
I had to phone her for the recipe three times (the kids gave it to me, so I didn’t have to disturb her), and finally recorded it on the computer so I would never lose it.
It’s fabulous plain – nice and moist – or sprinkled with icing sugar, or you could go all out and make a pareve chocolate "cream-cheese" frosting with Tofutti cream cheese.
Elisheva made this yesterday – she wanted to bring cupcakes to a friend’s house for Shabbos. It made 12 smallish cupcakes plus two generous loaf-pan sized cakes. Freezes well if you’re baking ahead for Yom Tov!
- 4 eggs
- 1 1/2 cups oil
- 2 1/2 cups sugar
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract
- 1 cup cocoa
- 2 cups strong hot coffee
- Preheat oven to 350°.
- Beat eggs and oil together in large bowl with electric mixer.
- Add sugar and vanilla and beat until well-mixed.
- In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together.
- Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened.
- Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency.
- Pour mixture into a greased, 9 x 13 pan.
- Bake 1 hour at 350° until cake tests clean with skewer or knife. Adjust baking time down for smaller pans! Cupcakes should only take about 15-20 minutes; loaf pans, 30-40 minutes.