Jordan: We made this cake a week ago and picked it largely because it was Passover-friendly. However, we forgot to write the actual blog post so as we type this, there are approximately two hours left before the end of Passover 2021. Whoops.
Kitra: But it is also delicious, and accidentally very good for the Cherry Blossom Festival here in DC, which is going on for another week! Take that, concept of time.
Kitra has made the chocolate base of this cake before, and it comes to us via Smitten Kitchen, ever a reliable source of excellent cakes. It was new to me, though, and I was quite pleasantly surprised by how light it is.
I think we made our way here because I first wanted to make a mousse cake, but the time required to chill one made it not ideal for the weekend we had. This cake is basically as close as you can get while still being actual cake.
The method is actually rather similar to the chocolate pudding cake we made at the start of the year. The difference is that you beat the crap out of the egg yolks here—to use a technical term—and bake it in thinner layers until it fully sets up, which means that instead of a delicious scoopable cake you get… well, a delicious sliceable cake.
And, since I mostly wanted to eat whipped cream, we threw in a metric crapton—also the technical term—of that in the middle and on top. The original recipe calls for plain whipped cream, but everything is pink and beautiful outside and so I’m making everything raspberry.
Kitra’s favorite thing lately is throwing freeze-dried raspberries into recipes. (See the matcha almond tart and the raspberry-glazed cake doughnut cake.) But whipped cream is truly one of freeze-dried fruit’s highest callings; it somehow makes it that much richer and fluffier. You could happily eat this whipped cream with a spoon, and the only reason I don’t recommend it is that you should use as much as possible in between the layers of this cake.
Partially because the cake sinks a fair bit once it comes out of the oven, which creates a cake bowl ready to be filled, but also because it is adorable and tasty.
As you can see from the photos, this is basically equal parts cake and whipped cream. Don’t shy away from that!
Since they’re pretty much the same texture, the whole thing is like a bite of creamy, chocolatey, fruity fluff.
It’s a great dessert to serve after a heavy meal (which I will keep in mind for next Passover) but truly, you can’t go wrong with this at any time.Read More