Today is tax day. A very depressing day for many – so what better way to make it through the day than by indulging in some chocolate?!?! I have come to appreciate that most every culture has their version and interpretation of chocolate cake. And why not? I’ve never run across someone who dislikes chocolate, so it only makes sense that chocolate cake would be internationally embraced. This Moroccan cake is dense with a different taste than a traditional American chocolate cake. I like to dust mine with powdered sugar and add some strawberries. It would be good with whipped cream or even cinnamon sprinkled on top.
- 2 cups whole wheat flour
- 4 eggs
- 1 1/2 c sugar
- 1 c melted butter
- 4 tsp baking powder
- 1 tsp salt
- 1 1/4 cups organic whole milk
- 1 tsp vanilla (you could use any flavor- i use almond often)
- 1/2 c dark chocolate cocoa powder
- Preheat oven to 350 degrees.
- Grease a baking pan with butter, I use a bundt pan but any pan will really work.
- Beat eggs, sugar, and butter with an electric mixer until it begins to foam
- Add dry ingredients as well as milk and vanilla.
- Continue beating until very smooth.
- Pour into pan and bake until the cakes starts to pull from the edges and an inserted knife comes out clean (40-50 minutes).
- Allow to cool and then decorate to your liking.