Eggless Ragi - Chocolate Cake
This cake has a soft and moist texture and is absolutely decadent, made with finger millet / ragi flour. It is one of the healthiest cake which children would love. Do give it a try.
Ingredients
Dry ingredients:
Ragi flour - 1 cup
Whole wheat flour - 1/2 cup
Cocoa powder- 1/4 cup
Salt - 1/2 Tsp
Baking soda - 1Tsp
Baking powder - 1/2 Tsp
Wet ingredients:
Milk - 1 cup
Thick curd / Hung curd- 2 Tbsp
Vinegar - 1 Tsp
Oil - 1/3 cup
Vanilla extract - 1 Tsp
Jaggery/ Coconut sugar/ brown sugar - powdered - 1 cup ( I used 3/4 cup)
You may add -
Nuts
Chocolate chips
A simple chocolate frosting (Totally optional)
Milk - 1 cup
Melted butter - 1 Tbsp
Cocoa powder - 2 Tbsp
Powdered sugar - 1/2 cup
Vanilla extract - 1 Tsp
Instructions:
Preheat the oven to 180 degree C or 350 degree F.
Keep the baking pan lined with greased parchment paper ready.
In a large bowl mix all the wet ingredients using a whisk or an electric beater.
Sieve all the dry ingredients in another bowl. Make sure you don’t miss the step of sieving.
Pour the dry ingredients in batches to the wet ingredients and mix it gently.
If you are adding nuts and chocolate chips, you may add it at this stage.
Pour the cake batter to the prepared baking pan and tap it a few times so that the trapped air bubbles can escape.
Bake it for 30 - 40 minutes or until the tooth pick inserted in the middle of the cake comes out clean.
Put the cake on a wire mesh and let it cool completely. You may enjoy it as such. But if your are looking for more sweet indulgence please go to the next step.
Boil the milk in a pan and add rest of the ingredients listed in the frosting.
Keep stirring it on a medium low flame until the chocolate syrup thickens.
Pour the frosting over the cake. Spread it evenly. Garnish with chocolate morsels/ shavings.
Enjoyyyy😊
This cake has a soft and moist texture and is absolutely decadent, made with finger millet / ragi flour. It is one of the healthiest cake which children would love. Do give it a try.
Ingredients
Dry ingredients:
Ragi flour - 1 cup
Whole wheat flour - 1/2 cup
Cocoa powder- 1/4 cup
Salt - 1/2 Tsp
Baking soda - 1Tsp
Baking powder - 1/2 Tsp
Wet ingredients:
Milk - 1 cup
Thick curd / Hung curd- 2 Tbsp
Vinegar - 1 Tsp
Oil - 1/3 cup
Vanilla extract - 1 Tsp
Jaggery/ Coconut sugar/ brown sugar - powdered - 1 cup ( I used 3/4 cup)
You may add -
Nuts
Chocolate chips
A simple chocolate frosting (Totally optional)
Milk - 1 cup
Melted butter - 1 Tbsp
Cocoa powder - 2 Tbsp
Powdered sugar - 1/2 cup
Vanilla extract - 1 Tsp
Instructions:
Preheat the oven to 180 degree C or 350 degree F.
Keep the baking pan lined with greased parchment paper ready.
In a large bowl mix all the wet ingredients using a whisk or an electric beater.
Sieve all the dry ingredients in another bowl. Make sure you don’t miss the step of sieving.
Pour the dry ingredients in batches to the wet ingredients and mix it gently.
If you are adding nuts and chocolate chips, you may add it at this stage.
Pour the cake batter to the prepared baking pan and tap it a few times so that the trapped air bubbles can escape.
Bake it for 30 - 40 minutes or until the tooth pick inserted in the middle of the cake comes out clean.
Put the cake on a wire mesh and let it cool completely. You may enjoy it as such. But if your are looking for more sweet indulgence please go to the next step.
Boil the milk in a pan and add rest of the ingredients listed in the frosting.
Keep stirring it on a medium low flame until the chocolate syrup thickens.
Pour the frosting over the cake. Spread it evenly. Garnish with chocolate morsels/ shavings.
Enjoyyyy😊
Comments
Post a Comment