Ragi chocolate cake (eggless | finger millet chocolate cake

• Vegetarian

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Cocoa powder
  • 1/4 Plain flour / maida
  • 3/4 cup Ragi flour / finger millet flour
  • 2/3 cup Sugar or jaggery or palm sugar
  • 1/2 tsp Vanilla extract
  • 1/2 cup Whole wheat flour / atta

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 1/3 cup Butter, salted
  • 1/3 cup Curd / yogurt, thick
  • 2/3 cup Milk

Found on indianhealthyrecipes.com

Description

Ingredients

• ¾ cup ragi flour / finger millet flour
• ¼ plain flour / maida (can substitute wheat flour)
• ½ cup whole wheat flour / atta
• 1 tbsp. Cocoa powder
• ½ tsp. baking soda
• 1 tsp. baking powder
• ⅔ cup sugar or jaggery or palm sugar
• ⅔ cup milk
• ⅓ cup olive oil (not extra virgin)
• ⅓ cup melted salted butter (or oil)
• ⅓ cup thick curd / yogurt
• ½ tsp. vanilla extract

Directions

• Preheat the oven to 175 C. Grease a cake pan. Set aside.
• Mix the ingredients in flours, cocoa, baking soda and baking powder. Sieve thrice for uniform mixing. Keep aside.
• Mix milk and sugar or jaggery. Filter this to remove impurities from jaggery. If using sugar skip filtering. Add curd, butter, oil and stir well.
• Slowly mix the sieved dry flour to the wet mixture, few table spoons at one time to prevent lumps.
• Once the dry mix is mixed thoroughly with wet mixture. Pour this mixture in the greased pan
• Bake at 170 C for 30 mins. (My pan is very flat & big but not deep so it takes less time, bake for another 10 mins if your pan is deep). Check if done by inserting a tooth pick, must come out clean.
• Wait for at least 15 mins before you invert the cake to a wire rack else your cake can break.