Ragi, Wholewheat Chocolate Cake
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As Ragi is very good for health I so wanted to incorporate it in baking too apart from making ladoos & making chapatis from it. This wonderful cake when served with chocolate sauce and topped with chocolate curls, I bet no one would suspect that it's made of ragi and wholewheat flour. Other healthy ingredient which I have used in place of white sugar is organic jaggery from GUJARAT, which I got as a gift from my dear friend. You can serve this to your children as after school snack as this does not contain any maida. So enjoy this guilt free yummy cake.
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Ingredients
- Whole Wheat Flour- 1 cup
- Finger millet/ragi flour-1/2 cup
- Jaggery-1 cup more or less
- Cocoa powder -2 tbsp
- Baking Soda-3/4 tsp
- Salt -a pinch
- Thick yogurt-3/4 cup
- Milk -1/4 cup +2 tbsp
- Any flavorless oil -1/4 cup
- Vanilla essence- 1 tsp
- Honey-2 tsp
- Walnuts toasted and chopped- 1/2 cup
- For the Chocolate Sauce :
- Milk-2 cups
- Cocoa powder-4 tbsp
- Brown sugar 4 to 5 tbsp
- Butter- 1 tbsp
- Vanilla essence- 1/2 tsp
- For the Chocolate Curls : Dark chocolate shavings
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Instructions
- Preheat the oven at 180 degree C for 10 minutes. Grease and dust the baking pan or grease and line the baking pan with parchment paper.
- Sieve together ragi flour, wheat flour,baking soda, cocoa powder and salt.
- Keep the dry ingredients and the wet ingredients ready.
- Dry ingredients -Sieved ragi flour+wheat flour+cocoa powder+baking soda+salt Wet ingredients - Yogurt+honey, jaggery,oil, milk and vanilla essence.
- Now mix the wet ingredient with the dry ingredients with whisk, until well combined. Do not overmix. If using chopped walnuts, dust it with a little flour and mix it gently with the batter.
- Pour it in a greased baking tin and tap the pan slightly so that the mixture settles evenly.
- Bake in a pre-heat oven at 180 degrees for 35-40 minutes or until a tooth pick inserted in the center of the cake comes out clean.
- Once done, let it remain in the oven for 5-6 minutes. Then remove the cake tin from the oven and transfer the cake to a wire rack to cool.
- Now let us prepare chocolate sauce Mix together milk, 4 tbsp cocoa powder and brown sugar well. Make sure that there are no lumps.
- Now cook the mixture on medium heat until it starts boiling. Once it starts boiling, reduce the heat and cook stirring the mixture continuously until it starts thickening and reaches a sauce like consistency.
- Turn off the heat, add butter and vanilla essence to the mixture. Stir well and let it cool completely.
- Once the cake cools completely, pour the chocolate sauce over the cake.
- To make chochlate curls: keep the dark chocolate outside the refrigerator. After half an hour, using a vegetable peeler, peel out chocolate curls.
- Then refrigerate the chocolate curls until it hardens. Sprinkle over the cake and enjoy!!!
Notes
. You do not need an electric beater, just mix the dry ingredients with the wet ingredients using a wire whisk, that’s all.
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