Easy Chocolate Cake Recipe - Moroccan Chocolate Cake

Easy Moroccan Chocolate Cake. Photo © Christine Benlafquih
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: 1 Cake (8-10 servings)
Ratings (11)

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.

What You'll Need

  • 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

How 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 done. Do not over bake. Allow to cool in the pan on a rack.
    Nutritional Guidelines (per serving)
    Calories 764
    Total Fat 35 g
    Saturated Fat 7 g
    Unsaturated Fat 21 g
    Cholesterol 170 mg
    Sodium 944 mg
    Carbohydrates 100 g
    Dietary Fiber 6 g
    Protein 13 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)