Easy Moroccan Chocolate Cake

Easy Moroccan chocolate cake

The Spruce / Christine Benlafquih

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
764 Calories
35g Fat
100g Carbs
13g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 764
% Daily Value*
Total Fat 35g 45%
Saturated Fat 7g 33%
Cholesterol 170mg 57%
Sodium 944mg 41%
Total Carbohydrate 100g 36%
Dietary Fiber 6g 22%
Protein 13g
Calcium 343mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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
  • 1 teaspoon 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

Steps to Make It

  1. Preheat your oven to 350 F/180 C. Grease and flour a 9" x 12" rectangular pan.

  2. 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.

  3. Pour the batter into your prepared pan and bake for about 40 minutes, or just until the cake tests are done. Do not over bake. Allow to cool in the pan on a rack.


  • Serve the cake plain, or dusted with powdered sugar.