Moroccan Chocolate Semolina Cake

Allergens

Milk, Eggs

Ingredients

• 1. 1 cup semolina 2. 1/4 cup unsweetened cocoa powder 3. 1/2 teaspoon ground cardamom 4. 1/2 teaspoon ground cinnamon 5. 3 cups milk 6. 1/2 cup honey 7. 1/2 cup vegetable oil 8. 1/4 cup unsalted butter, melted 9. 1/2 teaspoon vanilla extract 10. 1/4 teaspoon salt 11. 3 large eggs, separated 12. Powdered sugar, for dusting

Instructions

1. Begin by preheating your oven to 350°F (180°C). Butter a round cake pan and set aside.
2. In a large bowl, combine the semolina, cocoa powder, cardamom, cinnamon, and salt. Stir well to mix the dry ingredients thoroughly.
3. Gradually add the milk into the dry mixture while continuously stirring to prevent lumps from forming. Add the honey, vegetable oil, melted butter, vanilla extract, and whisk until smooth.
4. Separate the eggs, placing the yolks in a separate bowl and whites in another. Whisk the egg yolks into the batter until combined.
5. In the bowl with the egg whites, use an electric mixer to whip them into soft peaks. Gently fold the whipped egg whites into the batter using a spatula, taking care not to deflate them.
6. Pour the batter into the prepared cake pan and bake in the preheated oven for 45 50 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before dusting with powdered sugar. Slice and serve, transporting your guests to the captivating heart of Morocco with each delectable morsel.

Chef’s Insight

Allow the cake to cool before slicing; this allows the flavors to meld together perfectly.

Notes

Pair this cake with a rich Moroccan mint tea for an unforgettable dessert experience.