|Nutritional Guidelines (per serving)|
This quick and easy Moroccan Chocolate Cake recipe yields a moist, tender cake very similar to Devil's food cake. It's one of my kids' favorites. Use conventional measuring cups, or follow the traditional Moroccan measures using a soup bowl and tea glass.
Serve the cake plain, or dusted with powdered sugar.
- Conventional Measures:
- 4 eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 2 cups flour
- 3/4 cup unsweetened cocoa powder, sifted
- 4 teaspoons baking powder
- 1teaspoon salt
- 1 1/4 cups milk or water
- 2 teaspoon vanilla
- Traditional Moroccan Measures:
- 4 eggs
- 1 full soup bowl of sugar
- 2/3 soup bowl of vegetable oil
- 1 heaping soup bowl of flour
- 1 1/2 tea glasses of unsweetened cocoa powder, sifted
- 2 sachets of baking powder
- pinch of salt
- 3/4 soup bowl of milk or water
- 2 sachets of vanilla sugar
Preheat your oven to 350° F (180° C). Grease and flour a 9" x 12" rectangular pan.
With an electric mixer, beat the eggs with the sugar and oil until thick and creamy. Add the flour, cocoa powder, baking powder, salt, milk, and vanilla. Beat for a minute or two, until the batter is very smooth.
Pour the batter into your prepared pan and bake for about 40 minutes, or just until the cake tests done. Do not over bake. Allow to cool in the pan on a rack.