Engineer by degree, Entrepreneur by profession and researcher by passion.
When it comes to baking and cooking, I have learned the smartest women are those who are able to bake the finest cookies and cakes out of simple and affordable ingredients.
I grew up in a family where women multitask a lot. My grandmother, who is the matriarch of the family, points out a woman is not considered a proper lady if she can’t cook and bake for her family, no matter how educated and hard-working she is.
Before I discovered pound cakes, victorian cakes and fudge cakes, I used to have mama hbiba‘s simple and delicious cake. In Morocco, old families call it “helwa dial tenjra” (its literal translation is: cooking-pot cake). Simply because they have a specific cooking-pot designed for such pound cakes. Mama hbiba still has hers and it still delivers the best pound cakes in the world.
This is how I adapted the simple recipe of the ultimate Moroccan pound cake to create a dark chocolate Victorian cake. The ingredients are simple, extremely affordable and I am sure you all have them in your kitchen already.
There you go:
|5 whole eggs
1 pinch of salt
1 cup brown sugar
1 cup cooking oil (I use coconut oil but feel free to use any oil of your preference)
2cups greek yogurt
|2tsp vanilla extract
2cups cocoa powder
1cup melted semi-sweet chocolate
Flour until the batter is fully consistant
3tbsp baking powder
Heavy cream + icing sugar. According to your own taste.
In a food processor, combine all ingredients of the cake one after the other as listed above, then separate the batter into two layers.
Cook the layers for 40 min and let cool completely.
Prepare the frosting in the meantime and put it in the fridge.
When the layers of cakes are completely cooled down and ready to be frosted, frost and put the cake in the fridge.
You can also serve it immediately but I personnally like it when it sets a bit in the fridge.
Simple, delicious and very budget-friendly.
I call it “The Little Black Dress of cakes”.
This is my go-to cake when I am short on time and still want to be a bit creative. According to my mood, I sometimes replace dark chocolate with a combination of salt caramel and dark chocolate, or coconut and dark chocolate. Sometimes lime and berries as well.