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.
Best Sellers on Amazon
Yield / Serves
1 cup whole wheat flour
Â½ cup madua/ Raagi / Finger millets flour
Â¾ cup thick yogurt
Â¼ 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 teaspoons honey
Â½ cup toasted and chopped walnuts
1 teaspoon vanilla essence
1 pinch salt
2 cups milk
4 tablespoons sugar
4 tablespoons cocoa powder
1 tablespoon butter
1/2 teaspoon vanilla essence
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.
Do not over mix the batter. Mix till the wet and dry ingredients are just incorporated.
How useful was this post?
Click on a star to rate it!
Rated 4.4 based on 5 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By