Finger Millet Whole Wheat Chocolate Cake
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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.
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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.
Notes
Do not over mix the batter. Mix till the wet and dry ingredients are just incorporated.
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Hey Namita, You are a true mountain girl, with traditions meeting the new innovation is the best thing to do. Keep it up girl, the pic looks so good.