Category: Dessert
Cuisine: Indian
Brown Sugar – 1 cup
Curd – ½ cup
Oil – ¼ cup
Ragi flour – 2 cup
Cocoa powder – 2 tbsp
Vanilla extract – 1 tbsp
Pinch salt
Baking soda – ¼ tbsp
Baking soda – ¼ tbsp
Baking powder – 1 tbsp
Preparation Time: 10 min
Cooking Time: 45 min
In a bowl take jaggery, curd, oil and 1/2cup of milk, Vanilla extract. Whisk it well make sure jaggery melts completely.
Add ragi flour, cocoa powder, salt, baking soda and 1 tsp baking powder in a separate bowl. Mix well making sure everything is well combined.
Now mix the dry ingredients in batches to the wet ingredient along with gradually adding the milk to make a smooth batter. Beat gently to form a thick batter.
Transfer the cake batter to a cake tray and tap twice to level up uniformly and remove any air bubbles if present.
Preheat the oven and bake at 180-degree celsius for 45 minutes.
Place the cake tray in preheated kadai (spread salt at the bottom and heat for 10min with lid) and cook at medium flame for 45minutes.
Insert a toothpick and check if the cake has baked completely.
Cool the cake and then unmold the ragi chocolate cake.
Cut the ragi cake into pieces and spread Choco syrup over it and enjoy
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