Chocolate Cinnamon Crumb Cake


by Chef Laura Frankel,

My husband, Dennis Wasko, who is also a chef, and must have his cake and eat it too, even during Passover, created this recipe. He sprang it on me with no warning and certainly not during the chag. He knows all too well of my dislike for matzo and all dishes matzo related.

I requested another piece and he triumphantly produced the slice and then announced what the cake really was. I ate the cake but first had to take my foot out of my mouth!


1 cup sugar
2 teaspoons ground cinnamon
1/2 vanilla bean
3/4 cup matzo farfel
1/2 cup melted chocolate (We only use 70% Schmerling’s Bittersweet Chocolate-with so few ingredients, get the good stuff. You will notice the flavor!)

2 eggs
1 cup sugar
1/2 cup olive oil
1/2 vanilla bean
1 cup matzo cake meal
1/4 cup potato starch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water


Make the topping: Combine topping ingredients, and mix thoroughly to make sure the chocolate generously coats the matzo.  Set aside.

Make the cake: In a mixer with a whisk attachment, whip the eggs with the sugar until the sugar has dissolved and the mixture forms a ribbon. Slowly drizzle in the olive oil to form an emulsion (this will ensure a tender cake that is not greasy or heavy).

Mix the dry ingredients in a separate bowl and alternate adding them into the egg mixture with the water.

Allow the cake batter to sit for a few minutes before spreading ½ of the batter into a greased and lined spring form pan. Add ½ of the topping to the batter, spread the rest of the batter in the pan and finish with topping.

Bake 350 for 25 - 35 minutes, or until a toothpick inserted comes out clean.


Recipes: Passover, Cakes, Chocolate, Parve, Kosher

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