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Finger Millet Whole Wheat Chocolate Cake

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 minutes
Cook Time 35 minutes
Total Time 50 minutes
Served AsDesserts
CuisineIndian
Servings 6
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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 tablespoon cocoa powder
  • 3/4 teaspoon baking soda
  • 2 teaspoon honey
  • ½ cup toasted and chopped walnuts
  • 1 teaspoon vanilla essence
  • 1 pinch Salt
  • Chocolate Sauce-
  • 2 cups milk
  • 4 tablespoon Sugar
  • 4 tablespoon 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.
Tags cake recipeseggless baking and cooking recipesmillet recipes

Please appreciate the author by voting!

4.40 from 5 votes
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Namita Tiwari
Namita Tiwari

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