Finger Millet Whole Wheat Chocolate Cake

Recipe by Namita Tiwari
November 23, 2017
4.40 from 5 votes
Finger Millet Whole Wheat Chocolate Cake - Plattershare - Recipes, food stories and food lovers
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Finger Millet Whole Wheat Chocolate Cake has Madua the local cereal of Kumaon. Our traditional food theories recommend the use of local and seasonal ingredients in everyday food. Madua/Raagi/Finger millets is a staple food of the people of the hills. Their robust health and longevity can definitely be attributed to this cereal. In Kumaon, it is incorporated in the diet in a number of ways. Madua is rich in calcium, iron, and protein. It is non-glutinous and not an acid forming food. It is least allergenic and most digestible grains available. Using the basic recipe for the chocolate eggless cake, I added madua flour and honey to the batter and the result was a beautiful, delicious and healthy Finger Millet honey Chocolate Cake.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Recipe Cuisine Type Indian
Recipe Category Vegetarian
Servings 6
Served As Desserts
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Ingredients
  

  • 1 cup whole wheat flour
  • ½ cup madua/ Raagi / Finger millets flour
  • ¾ cup thick yogurt
  • ¼ cup milk
  • 1/4 cup olive oil - or any neutral oil
  • 1 cup brown sugar or 3/4 cup white sugar
  • 2 tablespoons cocoa powder
  • 3/4 teaspoon baking soda
  • 2 tsp honey
  • ½ cup toasted and chopped walnuts
  • 1 teaspoon vanilla essence
  • 1 pinch salt
  • Chocolate Sauce-
  • 2 cups milk
  • 4 tablespoons sugar
  • 4 tablespoons cocoa powder
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla essence
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Instructions
 

  • Instructions for cake- Sieve together whole wheat flour, finger millet (madua) flour, baking soda, and salt.
  • Add ¼ cup milk to yogurt and beat well till smooth. Add sugar and cocoa powder. Mix well.
  • Mix together yogurt mixture, oil, honey, and vanilla essence.
  • Add the dry ingredients to wet and mix till just well incorporated. Do not over mix.
  • Add chopped walnuts tossed in flour and gently stir the batter.
  • Pour into the greased and lined 6-inch cake tin. Bake in a preheated oven at 180 degrees C for 35-40 minutes or till the top turns brown and a skewer inserted in the center comes out clean.
  • Remove from the oven after 10 minutes, remove the lining and transfer to the rack to cool.
  • Instructions for Chocolate Sauce- Mix together milk, sugar and cocoa powder to a smooth lump free mixture.
  • Transfer the mixture to sauce pan and cook over medium heat till it starts boiling.
  • Reduce the heat and cook till it thickens. Stir constantly.
  • When it reaches the sauce like consistency, turn off the heat. Add butter. Mix.
  • Add vanilla essence and let it cool. Pour warm sauce over the cake.
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Notes

Do not over mix the batter. Mix till the wet and dry ingredients are just incorporated.

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4.40 from 5 votes
cakeeggless cakefinger millet

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Namita Tiwari
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