Merendina (Moroccan Chocolate Snack Cake)

Ingredients

• 250 gAll-purpose flour
• 50 gUnsweetened cocoa powder
• 150 tbspSugar
• 1.5 tspBaking powder
• 0.5 tspSalt
• 3Large eggs
• 80 gButter, softened
• 200 mlWhole milk
• 1 tspVanilla extract
• 100 gDark chocolate, chopped
• 2 tbspPowdered sugar (for dusting)

Instructions

1. 1

   Prepare pan: Preheat oven to 180°C (350°F). Grease and line a 20-cm round cake pan with parchment paper.

2. 2

   Mix dry ingredients: In a bowl, whisk together flour, unsweetened cocoa powder, sugar, baking powder, and salt.

3. 3

   Cream butter and sugar: In another bowl, cream softened butter and sugar together until light and fluffy, about 2–3 minutes.

4. 4

   Add eggs: Beat in eggs one at a time until fully incorporated. Add vanilla extract.

5. 5

   Combine wet and dry: Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Fold gently until just combined.

6. 6

   Add chocolate: Fold in chopped dark chocolate gently.

7. 7

   Pour into pan: Pour batter into prepared pan and smooth the top.

8. 8

   Bake: Bake for 30–35 minutes until a toothpick inserted into the center comes out with just a few moist crumbs. The cake should be springy to the touch.

9. 9

   Cool: Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

10. 10

    Finish and serve: Dust with powdered sugar just before serving. Enjoy with mint tea!