This chocolate rugelach cake is made from dozens of rugelach and without any butter or cream cheese. If you love rugelach, then this cake is everything you can hope for!
I love rugelach, whether they are Israeli rugelach or the type you find in the bakeries in New York.
I love them filled with cinnamon or chocolate, firm, gooey or crispy, and topped with powdered sugar, sesame seeds, or nothing at all.
Really, I've never met a rugelach I didn't like - unless it was dry.
Due to my deep love and devotion to these little Jewish cakey cookies, I decided to share them with you.
However, while making Israeli rugelach, I accidentally placed the pieces too close together. They rose even more in the oven and when they came out, they were all stuck to each other.
While the rugelach looked beautiful, I was disappointed. Then, one after the other, everyone pointed out what a beautiful cake it made!
In fact, many thought it was supposed to be a cake in the first place like chocolate bakba. I even got one or two requests to make it for family events.
So, this is how my rugelach cake was born. I did change the recipe to make it a little fluffier than my Israeli rugelach, but it's just as delicious!
It is sweet, fluffy, and has rich chocolate filling. Serve with coffee or tea for the perfect dessert.
You may also like to try one of my many other dairy free desserts.
Jump to:
- How to Measure Flour and Other Dry Ingredients
- Which Type of Cocoa Should I Use?
- Which Type Of Oil to Use
- Do Eggs Need to Be at Room Temperature?
- What kind of sugar should I use?
- Can I use honey instead of sugar?
- Recipe Tip
- How to store
- How to freeze
- Other Cakes You May Like:
- Other Desserts You May Like:
- Chocolate Rugelach Cake
- Hi, I'm ElissaBeth!
How to Measure Flour and Other Dry Ingredients
The best way to measure dry ingredients is with a scale, but in the United States, dry measuring cups are usually used instead.
Weighing ingredients is useful for home bakers, but it's especially important for professional bakers because they work with huge batches.
I usually use dry measuring cups when baking too, because I didn't grow up in a country that generally weighs ingredients, so please don't feel like you can't use them.
To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.
Make sure not to pack it down because this will cause you to use more of the ingredient than the recipe calls for.
Brown sugar is the exception to the rule, though. To measure brown sugar, pack it into the measuring cup and then level off any excess.
To measure chocolate chips, nuts, or dried fruit, just pour them into the dry measuring cup and then level them off.
What are dry measuring cups?
Dry measuring cups are the set of cups that usually come with measuring spoons. Each cup is a different measurement, just like each spoon is a different measurement.
Liquid measuring cups, on the other hand, are the cups that usually hold more than one cup and have lines on the side that mark the measurements.
The problem with using liquid measuring cups to measure powdery dry ingredients, like flour and cocoa, is that you shake the cup to level them off. This causes the powder to settle, and you end up with more than you need.
I tested this with a friend who didn't believe me, and we ended up with a quarter cup more flour than the recipe called for.
Should I sift the flour and other dry ingredients?
It's usually recommended to sift your powdery ingredients, like flour and cocoa, before using them.
Sifting aerates the flour and removes any lumps, which helps make baked goods fluffier.
It also helps you get a more accurate measurement than when you use flour that's been packed tightly in a bag.
And sifting dry ingredients together, like flour, cocoa, and baking powder, helps make sure they're evenly distributed in the batter. Which honestly, I think is probably overrated, so I personally never bother with it.
Which Type of Cocoa Should I Use?
When a recipe calls for cocoa, always use unsweetened cocoa powder, unless specified otherwise.
This allows you to have better control of the sweetness of what you're making.
There are three basic forms of unsweetened cocoa powder: natural cocoa powder, Dutch-processed cocoa powder, and raw cacao powder.
Natural cocoa powder is your basic non-specialty cocoa powder, and it's the one you should use natural unsweetened cocoa powder for this recipe.
Natural cocoa powder is the most commonly used type of cocoa powder and is what you should use in most recipes, such as chocolate cake, brownies, hot chocolate, or any recipe that simply says "cocoa powder."
Can I Use Dutch-Processed Cocoa Powder?
Dutch-processed cocoa powder starts with cocoa beans that have been treated with potassium carbonate, which neutralizes their acidity.
Since Dutch-processed cocoa powder is not acidic, it does not react with baking soda the way natural cocoa powder does.
Recipes that rely on natural cocoa powder for the acidity to trigger the baking soda may not rise properly if you replace the natural cocoa with Dutch-processed cocoa.
For this recipe, I recommend sticking with natural cocoa powder, though I have had readers who switched it out and liked the results. So if you want to try it, that's totally up to you.
Can I Use Raw Cacao Powder?
Raw cacao powder is different from natural and Dutch-processed cocoa powders.
It's made from the cacao bean and isn't nearly as processed. It comes from seeds that have been fermented and are processed at low temperatures to ensure that their nutritional benefits and bitter flavor are preserved.
You can use raw cacao powder if you really want to, but I don't recommend it, since it's not as absorbent as cocoa powder, and it may cause the recipe to be too liquidy and not bake properly.
Can I Use Sweetened Cocoa?
Sweetened cocoa is natural cocoa powder mixed with sugar.
Please don't use it when making this recipe because it will make it too sweet.
How to Substitute Chocolate With Cocoa Powder in Recipes
This recipe calls for cocoa powder, so you really don't need to worry about this here, but I've found this so helpful (and honestly, I had to work hard to figure this out) so I'm sharing it with you anyway.
It's also really useful if you pair this recipe with another recipe that calls for melted chocolate, so I'm including it in case you need it...
Just make sure to mix the ingredients together in a bowl first before adding them to the rest of the recipe.
Cocoa Substitute for Sweet Baking Chocolate
To replace 4 ounces of sweet baking chocolate, use ¼ cup unsweetened cocoa powder plus ⅓ cup sugar and 3 tablespoons oil.
Cocoa Substitute for Semisweet and Bittersweet Baking Chocolate
To replace 4 ounces of semisweet and bittersweet chocolate, use ¼ cup unsweetened cocoa powder plus 2 ½ tablespoons sugar and 3 tablespoons oil.
Cocoa Substitute for Unsweetened Baking Chocolate
To replace 4 ounces of unsweetened chocolate, use ¼ cup unsweetened cocoa powder plus 3 tablespoons oil.
How to Store Cocoa
Store cocoa in an airtight container and keep it in a cool, dark place to prevent it from absorbing moisture and losing flavor.
Pro Tip: I store cocoa powder in a large canister so it doesn't make a mess when I go to use it. Doing this has made baking with cocoa so much easier and way less messy!
Which Type Of Oil to Use
I don't specify in the recipe which type of oil to use because it's mostly personal preference and I don't want anyone to feel they have to use specifically that type of oil. For the most part, you can use whatever oil you feel most comfortable using.
I use neutral oils like canola oil, safflower oil, and vegetable oil.
You can also use stronger oils like olive oil and coconut oil, but keep in mind that they may change the taste somewhat.
If you're going to use olive oil, use the one labeled pure olive oil because it has the mildest flavor. This should make the flavor a lot less noticeable.
Is It Better to Use Canola Oil or Olive Oil?
Canola oil is relatively cheap and, due to its lack of flavor and high smoke point, is very versatile.
Olive oil, on the other hand, is generally considered a healthier choice.
So, really, it's whatever you prefer.
How to Store Oil
Store oils in a cool, dark place to prevent them from becoming rancid.
If you store them in the fridge, some oils, like olive oil, may solidify and look strange, but don't worry, they'll return to normal at room temperature.
Coconut oil begins to solidify in temperatures under 76°F or 25°C.
Do Eggs Need to Be at Room Temperature?
The short answer is "no."
While a lot of recipes call for room-temperature eggs, the difference is only noticeable if you do a side-by-side comparison, and even then, the difference is very slight.
Are Eggs Dairy?
No, eggs are not dairy.
Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt.
So, while eggs are an animal product, they are not dairy.
Recipes like scrambled eggs made without milk are dairy free even though they contain eggs, since they do not use milk or butter.
If this sounds like a silly question to you, you'd be surprised how many people think eggs are dairy because they're in the refrigerated section of the supermarket.
How Can I Tell if My Eggs Are Still Good?
Fill a glass with cool water and submerge the eggs.
If the eggs sink to the bottom and lay flat on their side, they're still fresh.
If they sink but stand on one end at the bottom of the glass, the eggs are older but still good to use.
If an egg floats to the top, it's very old and should be checked carefully for signs of spoilage before using.
What kind of sugar should I use?
You should use white granulated sugar, which is also called white sugar, granulated sugar, and table sugar.
If you live in the United Kingdom, you can use caster sugar instead.
You should not use powdered sugar, which is mostly used for dusting desserts and making frosting, icing, and glazes. But it is sometimes used to make fudge.
Can I use honey instead of sugar?
If you'd prefer to use honey instead of sugar, like I do in my honey challah recipe, you can use it when making the dough. Do not use honey in place of sugar for the filling.
Honey is sweeter than sugar, so you don't need as much of it. As a general rule, use ¾ cup of honey for every 1 cup of sugar.
- 1 cup sugar → ¾ cup honey
- ¾ cup sugar → ⅔ cup honey
- ½ cup sugar → 6 tablespoons honey
- ¼ cup sugar → 3 tablespoons honey
Honey also adds liquid to the recipe, so you'll need to reduce the other liquid. For every cup of sugar you replace with honey, reduce the other liquid by about 3 to 4 tablespoons.
- 1 cup honey → remove 3 to 4 tablespoons liquid
- ¾ cup honey → remove about 2¼ to 3 tablespoons liquid
- ½ cup honey → remove about 1½ to 2 tablespoons liquid
- ¼ cup honey → remove about 1 tablespoon liquid
If there isn't enough liquid in the recipe to remove, you can remove it from the egg whites instead, but NEVER remove it from the oil.
Honey also causes baked goods to brown more quickly. For this reason, avoid using honey in recipes that need to be baked at temperatures above 350°F or 175°C.
Recipe Tip
Do not substitute the filling for Nutella or chocolate spread. Many recipes, even ones in Hebrew, recommend doing this.
I tried it once while making chocolate babka, thinking it would save me time. When I pulled it out of the oven, the top looked great, but the flavor was barely noticeable.
How to store
Allow to cool completely, then place it inside an airtight container or a resealable plastic bag. Keep at room temperature.
Do not store in the refrigerator. The fridge environment causes it go stale much faster.
How to freeze
Let cool completely. Then wrap the loaf tightly in two layers of plastic wrap and place the inside a freezer-safe bag.
Freeze for up to 3 months. After that, it's still safe to eat but the quality begins to degrade.
Other Cakes You May Like:
Other Desserts You May Like:
Chocolate Rugelach Cake
This cake is a fun spin on Israeli chocolate rugelach and was born from baking them too close together.
Ingredients
Dough
- 3 and ½ to 4 cups all-purpose flour (420 to 480 grams)
- ⅓ cups white sugar (65 grams)
- 1 tablespoon instant dry yeast
- ½ teaspoon salt
- 2 eggs
- ⅓ cup oil* (80 milliliters)
- ¾ cup warm water (180 milliliters)
Filling
- 1 cup cocoa (100 grams)
- ⅔ cup white sugar (135 grams)
- ½ cup oil (120 milliliters)
- 1 teaspoon cinnamon
Topping
- 1 egg, beaten
- ¼ cup water (60 milliliter)
- ¼ cup white sugar (50 grams)
- 1 tablespoon sesame
Instructions
- Combine flour, sugar, yeast, and salt in the bowl of a stand mixer.
- Add eggs and the oil. Mix using a bread hook attachment.
- Add the water a little at a time until the dough is sticky but not wet. Mix for 5 minutes or until the dough pulls away from the sides. If the dough is too sticky, add a tablespoon of flour at a time until you get the right consistency.
- Cover the bowl with a damp towel and let the dough rise until double in size.
- In a mixing bowl, combine cocoa, sugar, oil, and cinnamon to create the filling.
- Divide the dough into two equal parts. Roll out half the dough into a horizontal rectangle on a well floured work surface. You want the dough to be very thin, but not so thin that it rips when moved.
- Spread about ⅓ the filling over the dough. Then, fold the dough over itself towards you. Spread another layer of filling.
- Cut the dough into triangles, creating a zigzag pattern. Do your best not to make them too wide or too narrow.
- Start from the widest part of each triangle and roll your way down to the tip. Place the rugelach in a parchment paper lined round 9-inch cake pan close together but with room to grow.
- Repeat these steps with the remainder of the dough and spread.
- Preheat the oven to 360°F or 180°C. Let the cake rise until the oven is ready. Brush generously with remaining egg.
- Bake for 30 minutes or until golden brown.
- Mix remaining sugar and water in a pot. Heat to create simple syrup. Spoon the syrup over the cake and sprinkle the sesame seeds.
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 342Total Fat: 18gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 47mgSodium: 108mgCarbohydrates: 41gFiber: 2gSugar: 21gProtein: 5g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
