Drizzle lots and lots of old-fashioned chocolate syrup over the top of this cake for a delicious Rosh Hashanah dessert.
- Cook Time
- Prep Time
- Makes one 10-inch cake, serving 12Servings
- 1½ cups all-purpose flour
- 1½ cups sugar
- 1½ cups good-quality hot chocolate mix (I like to use Ghiradelli or another premium brand; feel free to use plain chocolate flavor, or add mocha, hazelnut, or any other flavor)
- ¾ cup rice bran oil or vegetable oil
- ½ cup ground hazelnuts
- 7 large eggs, separated
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- Old-fashioned chocolate syrup (I use Hershey’s), for drizzling
1. Preheat the oven to 350°F. In a large bowl of an electric mixer fitted with the paddle attachment combine the flour, 1 cup of the sugar, the chocolate mix, oil, ground hazelnuts, egg yolks, baking powder, vanilla, and ¾ cup water. Beat on high speed for 7 minutes until the color becomes a shade or two paler than you started with.
2. In a separate large bowl with the electric mixer, beat the egg whites and the remaining ½ cup sugar on high until stiff, glossy peaks form. Slowly fold the chocolate mixture into the egg whites using a spatula until both mixtures are well incorporated.
3. Pour the batter into an ungreased nonstick angel food cake pan. Bake for 1 hour and 15 minutes. You will know the cake is ready when the top has a slight glisten to it. You may also shake the pan ever so slightly to be sure the cake is cooked through (it should not be at all wobbly in the middle). Immediately invert the cake in its pan onto the counter and let cool completely. Once the cake is cooled completely, carefully remove it from the pan by inverting it one more time onto a cake plate or platter. Drizzle lots and lots of old-fashioned chocolate syrup over the top.