Best 2 Moroccan Chocolate Cake Recipes

Indulge in the divine symphony of flavors that Moroccan chocolate cake offers. This delectable treat harmoniously blends the richness of chocolate with the captivating spices of Morocco. Its moist and velvety texture tantalizes the taste buds, while the aromatic notes of cinnamon, ginger, and cardamom create a captivating sensory experience. Discover the secrets behind this culinary masterpiece with our collection of meticulously crafted recipes. From the classic chocolate cake adorned with intricate Moroccan patterns to the decadent version infused with the warmth of saffron, each recipe promises a unique taste adventure. Embark on a journey of culinary exploration as you recreate these delectable delights in your kitchen, impressing your loved ones with a taste of Moroccan hospitality.

Here are our top 2 tried and tested recipes!

MOROCCAN CHOCOLATE MOUSSE

Moroccan Chocolate Mousse image

Provided by Giada De Laurentiis

Categories dessert

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 cups heavy cream, chilled
1 1/2 teaspoons agave nectar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon salt
8 ounces dark chocolate (70% cacao), chopped

Steps:

Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl.
Place the chopped chocolate in the bowl of a double boiler. Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes. Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl.
Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip. Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream. Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve.

MESKOUTA (MOROCCAN ORANGE CAKE)

Meskouta (Moroccan Orange Cake) image

A traditional Moroccan cake typically served for tea or breakfast, meskouta is made with ingredients you likely have on hand, and it doesn't require a mixer. Extra-virgin olive oil makes it moist on the inside and golden on the outside. The cake is excellent on its own, but for something really special, add whipped cream and dark chocolate shavings.

Provided by Nargisse Benkabbou

Categories cakes

Time 1h

Yield 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup plus 2 tablespoons/150 milliliters extra-virgin olive oil, more for greasing the pan
2 cups/260 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
3/4 cup plus 2 tablespoons/180 grams granulated sugar
2 large eggs
3/4 cup plus 2 tablespoons/180 grams Greek-style yogurt
Zest of 2 oranges (about 2 tablespoons)
1/3 cup/80 milliliters fresh orange juice (from about 1 orange)
1 teaspoon vanilla extract
3/4 cup/180 milliliters heavy whipping cream
1 1/2 tablespoons confectioners' sugar
Dark chocolate, for shaving with a vegetable peeler

Steps:

Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.

Tips:

Use good quality chocolate. This will make a big difference in the flavor of the cake.
Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help the cake rise evenly.
Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Moroccan chocolate cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor and unique spices, this cake is sure to be a hit with everyone who tries it.