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You’ll never need another Passover chocolate cake after trying this one! If gluten free you need this cake. It is moist, light, fluffy, and has a perfect crumb.
Preheat oven to 350 degrees Fahrenheit. Line a nine x 13-inch baking dish or two large loaf pans with parchment paper and set aside. In the bowl of an electric mixer, beat eggs and sugar until light and fluffy. Add oil and mix to combine. Add cocoa powder, baking soda, and potato starch.
Melt the chocolate and the butter or coconut oil in a double-boiler or in a microwave for a little more than a minute. Let cool. In the bowl of an electric stand mixer using the whip attachment, beat the egg whites with 1/2 cup (100 grams) of the sugar and the salt until soft peaks form.
In the bowl of an electric mixer, beat eggs and sugar until light and fluffy. Add oil and mix to combine. Add cocoa powder, baking soda, and potato starch. Mix until just combined. Pour batter into prepared pan.
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