Merendina (Moroccan Chocolate Snack Cake)

Ingredients

• 0.25 tspSalt
• 30 gUnsalted butter, softened
• 180 gAll-purpose flour
• 80 mlVegetable oil
• 1.5 tspBaking powder
• 3 wholeEggs
• 1 tspVanilla extract
• 150 gGranulated sugar
• 150 gDark chocolate, chopped
• 150 mlHeavy cream
• 60 mlMilk

Instructions

1. 1

   Preheat the oven to 175°C (350°F) and grease a rectangular baking pan or individual mini loaf molds.

2. 2

   In a bowl, whisk the eggs and sugar together until pale and slightly thickened.

3. 3

   Whisk in the vegetable oil, milk, and vanilla extract until well combined.

4. 4

   Sift in the flour, baking powder, and salt, folding gently until just combined and no streaks of flour remain.

5. 5

   Pour the batter into the prepared pan or molds and bake for 15-18 minutes, until a skewer inserted into the center comes out clean.

6. 6

   Let the sponge cool completely on a wire rack.

7. 7

   Meanwhile, make the chocolate filling: heat the heavy cream in a small saucepan until just simmering, then pour over the chopped dark chocolate in a bowl. Let sit for 1 minute, then stir until smooth. Stir in the softened butter until glossy. Let cool and thicken slightly at room temperature.

8. 8

   Once the sponge is completely cool, slice it horizontally (or slice individual portions) and spread or pipe the chocolate filling between the layers.

9. 9

   Sandwich together, slice into individual snack-sized pieces, and serve.