Scandal Boggs ┃ Fashion, Beauty & Home

If you’re longing to recreate the delectable chocolate cake from the Morocco Pavilion at Epcot, look no further. This unofficial dupe recipe brings the essence of the International Festival of the Arts 2024 right to your kitchen.

This dish is based on the chocolate cake from the Morocco Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

For Moroccan Chocolate Cake:

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together sugar and eggs until well combined.
4. Add milk, vegetable oil, and vanilla extract to the sugar-egg mixture. Mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour in the boiling water and mix until smooth. The batter will be thin, but that’s okay.
7. Divide the batter evenly between the prepared pans.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For Pomegranate Mousse:

Ingredients:

• 1 cup pomegranate juice
• 1 tablespoon unflavored gelatin
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a small bowl, sprinkle gelatin over pomegranate juice and let it sit for 5 minutes to bloom.
2. Heat the bloomed gelatin mixture in the microwave or on the stovetop until fully dissolved. Let it cool slightly.
3. In a large bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
4. Gently fold the cooled gelatin mixture into the whipped cream until well combined.
5. Refrigerate the pomegranate mousse for at least 2 hours or until set.

For Pomegranate Whipped Cream:

Ingredients:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup pomegranate arils (for garnish)

Instructions:

1. In a bowl, whip the heavy cream and powdered sugar until stiff peaks form.
2. Fold in pomegranate arils.

Assembly:

1. Once the chocolate cakes are completely cooled, place one layer on a serving plate.
2. Spread a layer of pomegranate mousse on top of the first cake layer.
3. Place the second cake layer on top and cover the entire cake with a thin layer of pomegranate whipped cream.
4. Refrigerate the cake for about 30 minutes to set the whipped cream.
5. Before serving, decorate the cake with additional pomegranate whipped cream and sprinkle pomegranate arils on top.

Serve:

Slice and serve this decadent Moroccan Chocolate Cake adorned with luscious pomegranate mousse and whipped cream. The rich chocolate flavor combined with the refreshing pomegranate creates a delightful and visually appealing dessert experience. Enjoy!