Mrs. Sekkat’s Authentic Moroccan Chocolate Cake

This is one of the best chocolate cakes I’ve ever eaten in my life. One of my students always brought this cake for class parties, and his mother kindly shared her recipe with me.

I have carefully translated the measurements into an English (American) version. (Note: if you are living in Morocco, 2/3 cup = 1 Moroccan tea glass. 1 +  1/3 cups = 2 Moroccan tea glasses.)

Moroccan tea glasses on a Traditional Moroccan Tea Tray, with Legs

Part I: The Chocolate Sauce

In a saucepan, mix together:
3/4 cup of cocoa powder (in Morocco this is 1 small box of “Caobel” powder, available at any corner store, or supermarket)

2/3 cup granulated sugar

2/3 cup cooking oil

1 +  1/3 cups water

Bring these ingredients to a boil.  Reserve 2/3 cup of the mixture in a container, and place it in the refrigerator.

Part II:  The Cake Batter

In a mixing bowl, beat four eggs, together with 2/3 cup granulated sugar, and 2/3 cup of cooking oil.  Add one container of yogurt (1/2 cup).

In a second mixing bowl, sift together 2 + 2/3 cups of flour, and three small envelopes of the pink Alsa baking powder (outside of Morocco, use three teaspoons of baking powder).   Add these dry ingredients into the egg mixture.

When the remaining chocolate sauce has cooled to room temperature, add it into the batter, and mix well.

Bake in a greased and floured bundt (circular tube) pan, in a medium oven (350 °F, or gas mark 5) until a knife, or toothpick comes out clean.  When done, immediately remove from pan, while still very hot, by inversing over the top of a large plate.  Next, pour the refrigerated chocolate sauce all over the top of the cake, while the cake is still very hot. IMPORTANT: Immediately take a table knife (not sharp knife) and stab it into the top of the cake, multiple times, so that some of the sauce will penetrate. (THIS is the step that makes the cake SO delicious….)

Madame Monet

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