A soft, rich chocolate cake that’s kosher for Passover. And honestly, I make it all year long.
Dark chocolate, butter, and a little almond flour give it a really moist, fudgy texture. Matzo cake meal holds it together instead of regular flour.
The surprise is in the middle: a layer of chocolate bars that melts as it bakes. Every bite is a little chocolate dream.
It’s simple to make and looks festive. It belongs on the Seder table, and just as much next to your afternoon coffee.
My tip: let the melted chocolate cool a little before you add it to the eggs, and fold it in gently so the batter stays airy.
This kosher for Passover chocolate cake is made with butter, dark chocolate, eggs, sugar, finely ground matzo meal (matzo cake meal), almond flour, and salt, with chocolate bars hidden in the middle. Beat the eggs and sugar until fluffy, fold in the melted chocolate and dry ingredients, layer with the chocolate bars, and bake in an 8-inch (20 cm) pan at 340°F (170°C) for 30–35 minutes.
Kosher for Passover Chocolate Cake (with a Hidden Chocolate Bar Center)
Ingredients
Method
- Melt the butter and chocolate together, then let the mixture cool slightly.
- In a separate bowl, beat the eggs with the sugar until fluffy and pale.
- Gradually pour in the melted chocolate, folding gently.
- Add the matzo cake meal, almond flour, and salt, and mix until the batter is uniform.
- Pour about ¾ of the batter into a greased pan. Lay the chocolate bars in the center, then pour the rest of the batter over them.
- Bake in an oven preheated to 340°F (170°C) for about 30–35 minutes. Dust with powdered sugar when serving, if you like.
Notes
- If you keep kosher for Passover, check that every ingredient (chocolate, chocolate bars, butter, almond flour) carries a kosher for Passover certification. Many popular candy bars are not certified for Passover.
- Matzo cake meal is just matzo meal ground extra fine. If you only have regular matzo meal, you can pulse it in a food processor until fine.
- This cake contains butter, so it’s dairy. For a meat Seder meal, it won’t work as written.
- Beat the eggs and sugar really well. That’s the only thing that lifts the cake.
- Fold in the chocolate and dry ingredients gently, so the batter keeps its air.
- Matzo cake meal → regular all-purpose flour (same weight) if it doesn’t need to be kosher for Passover.
- Chocolate finger bars → white chocolate coins, or any chocolate bar you like.
Frequently asked questions
Yes, as long as all the ingredients you buy are certified kosher for Passover. It uses matzo cake meal and almond flour instead of regular flour.
It’s matzo meal ground very finely, used in Passover baking in place of flour. You can make it by pulsing regular matzo meal in a food processor.
Yes. The original recipe says you can swap the matzo meal for regular flour when it doesn’t need to be kosher for Passover.
It has no wheat flour, but it does contain matzo cake meal, which is made from wheat. It is not gluten-free.
Keep it covered at room temperature for a day or two, or in the fridge for longer. It also freezes well, wrapped tightly.
