A rich chocolate twist on the classic basbousa — soft, syrupy, moist, and incredibly delicious. This easy dessert can be made with or without an oven and is perfect for chocolate lovers.
Ingredients
For the Chocolate Basbousa
- Yogurt – 1/2 cup
- Sugar – 1/2 cup
- Oil – 1/4 cup
- Butter – 2 tbsp, melted
- Cocoa powder – 2 tbsp
- Vanilla – 1 tsp
- Semolina (Suji) – 1 cup
- Baking powder – 1/2 tsp
- Desiccated coconut – 1/4 cup
- Salt – a pinch
- Milk – 1/4 cup
For Sugar Syrup
- Sugar – 1/4 cup
- Water – 1/2 cup
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, add yogurt, sugar, oil, and melted butter.
- Whisk until the sugar dissolves and the mixture becomes smooth.
- Add cocoa powder and vanilla. Mix well.
- Add semolina, baking powder, desiccated coconut, and salt.
- Mix everything gently until combined.
- Pour in the milk and whisk until a thick, smooth batter forms.
- Let the batter rest for 5 minutes so the semolina absorbs the liquid.
Step 2: Transfer to Pan
- Grease a 7-inch pan with oil or butter.
- Pour the batter into the pan and spread evenly.
- Tap the pan gently to remove air bubbles.
Option 1: Bake in Oven
- Preheat the oven to 170°C.
- Bake for 15–20 minutes until the edges are firm and the center looks set.
Option 2: Cook Without Oven
- Place a stand inside a heavy-bottomed pan.
- Preheat the pan for 5 minutes on medium flame.
- Place the cake pan on the stand.
- Cover and cook on low to medium flame for 20–30 minutes.
- Check doneness using a toothpick.
Step 3: Make Sugar Syrup
- In a saucepan, combine sugar and water.
- Bring to a boil.
- Let it boil for 5 minutes.
- Turn off the heat and keep aside. Do not make the syrup too thick.
Step 4: Assemble
- Once the basbousa is baked or cooked, remove it from the pan.
- While still warm, make small cuts on top.
- Slowly pour the warm sugar syrup over the basbousa.
- Let the cake absorb the syrup completely.
- Cool fully before serving.
Tips for Perfect Chocolate Basbousa
- Resting the batter helps the semolina soften and gives a better texture.
- Do not overcook the sugar syrup; a light syrup works best.
- Pour the syrup while the basbousa is warm for maximum absorption.
- Add almonds or chocolate chips on top for extra flavor and decoration.
- This dessert tastes even better after a few hours once fully soaked.
Conclusion
This Chocolate Basbousa is soft, rich, moist, and packed with chocolate flavor. Whether baked in the oven or cooked on the stovetop, it turns out perfectly delicious every time. An easy eggless dessert that is ideal for tea time, parties, or festive occasions.
