Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s ninth installation of Finger-lickin’ Fridays!
Moroccan Chocolate Cake
I’m not quite sure what makes this cake “Moroccan.” (Any insight would be helpful!) This recipe is simple and calls for normal ingredients, things you already have on hand. The cake turns out similar to sponge cake and I love that it is not too sweet. It lends itself to a sugary icing or glaze, although I like to leave mine plain with a quick dusting of confectioner’s sugar. My favorite part about this recipe…? It “halves” nicely. Considering there’s only two of us in our home (and the fact I prefer salty/savory), an entire cake would surely go bad.
Status: Tested & approved!
Makes: About 12 (half serves about 8)
- 4 eggs
- 1 1/2 cup sugar
- 1 cup vegetable oil
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cup milk or water (I like to use vanilla almond milk)
- Preheat oven to 350. Grease and “flour” 9″ by 12″ pan. (Use cocoa powder so there won’t be any white residue.)
- With an electric mixer, beat eggs, sugar, and oil until thick and creamy.
- Add flour, cocoa powder, baking powder, salt, vanilla, and milk.
- Mix until batter is smooth (about 2 minutes).
- Pour, bake for 40 minutes, and cool on a wire rack.
- When I halve the recipe, I use a round, glass cake pan.