Eggless wholewheat ragi double chocolate cake
Once Vinayagar chathurthi begins, the season of festivities begins with it, we just enjoyed navrathri last month, now begins the preps for Diwali. My FB feed is overflowing with diwali snacks and sweets videos and photos. I haven't started to make a list. With both of us in a calorie deficit diet, even a simple kheer becomes too much and it sits in the fridge for 3 or 4 days, waiting for someone to finish it.
Though i made some murukku last week, which got over by yesterday, kids just want some more murukku and nothing else. So as of now, there is no plans for any diwali treats at home.
November month's BM begins with all this dilemma at home. I picked up Millets as my theme for the first week. I love to cook millets any day, before starting my quanitified nutrition, i used to cook only millets for myself, Millets are very versatile, you can almost cook everything that you make with rice. Here is a list of millet recipes from my kitchen, if you are planning to cook millets today.
The first recipe under today's theme is a yummilicious chocolate cake using ragi flour. The cake was too good and it was given a big thumbs up by my lil one. I dressed it up with some ganache on top, the cake was very moist and doesn't have the taste of ragi flour. This cake can be used as a sponge cake and decorated more elaborately for any occasion, i bet none would know it has got ragi in it.
Ingredients
¾ cup whole wheat flour
¾ cup ragi flour (i used popped ragi flour, you can use normal ragi flour too)
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk (see notes)
½ cup oil
¼ cup warm water mixed with 2 tablespoon instant coffee
Ganache topping
100 grams lindt dark chocolate
100 gram whipped cream
- Heat the whipped cream and pour it over chopped dark chocolate. let it sit for 2 minutes, just mix it smooth using a spatuala or a spoon. let it sit until use.
Method
- Preheat the oven to 180C, grease 2 5 inch cake pans with oil and line it with parchment paper.
- In a large bowl, sift together wheat flour and ragi flour and cocoa powder. In another bowl, take buttermilk, mix sugar to it. To this add baking soda and baking powder and whisk well to combine. Next add oil and whisk again.
- To this wet mix, add the dry flour mix in two batches and mix with a spatuala. Take care not to mix vigorously. Be gentle. Finally tip in the chocolate chips and give a final stir.
- Divide the batter between the two cake pans, give it a good tap and bake the cake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.
- Remove the cake out of the oven, let it sit for 5 minutes in the pan, once it is fine to touch, unmould the cake onto a wire rack.
- If planning to ice the cake, let it cool completely. If serving as such, serve it warm. I Poured some ganache on top and garnished with some cashewnuts before serving.
Notes
- The recipe uses buttermilk, if you cannot source buttermilk, use ½ cup curd and dilute it with ½ cup water or you can use 1 cup of milk with 1 tablespoon of apple cider vinegar.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
I picked the same theme too 🙂 I have never baked with millet flour. Yet to explore that area. This cake is amazing and that chocolate is making me drool. Yummm. Bookmarking this.
Wow, cant ask more, and this double chocolate cake looks absolutely sinful. Seriously an incredible cake for anyone.
Ragi is my favourite millet. And here you have made ragi cake with double chocolate. It sounds so yummy and thanks for wonderful share
That looks just marvelous. I am still not brave enough to use millets in my bakes yet. I am seeing all your delicious cakes and really need to get over my fear and try them.
I tried a chocolate cake with Ragi flour and it was totally not noticeable. The kids love it.You have totally raised it to a different level with the ganache and the nut topping 🙂
Ragi is one grain which you can add with chocolate without anyone finding about it. The cake looks so good with the ganache topping. The texture of the cut slice is fantastic Priya.
The cake looks deliciously moist Priya and no one would guess its made with Ragi flour. I guess the chocolate would cover the taste plus the ganache on top makes it even more ideal to sneak the Ragi in a cake especially for kids. Healthy flours with fantastic results. Beautiful clicks Priya.
Looking at the pics, i thought it 's a regular chocolate cake,then reading the title, i'm like "Wooow". It looks so prefect, Priya. Such a nice way to include the millets.
Using ragi flour is a genius idea dear...the chocolate cake looks scrumptious ...it’s always good to add healthy ingredients to the dish we indulge
Cake looks so soft and moist, I have never inagine that you have used rahi in it. I have never used ragi, recently buy it for my toddler. I would love to try your recipe soon, thanks for sharing!!
What an awesome texture! It looks so moist and yummy 🙂
Wow cake looks absolutely moist and delicious. Wonderful idea of using ragi flour. Bookmarked it.
Using ragi flour in the cake is a great idea. The cake has turned out so moist and soft. Feel like reaching out for a slice.
Super scrumptious cake, that too with ragi flour...wow!! That amazing and what a lovely texture it has...Yummy share!!
The cake looks so moist, soft and fluffy. A Ravi cake is a guilt free eating I must say.
I have used Ragi flour in cookies but never used in cake. This looks so moist soft and yummy. Drool worthy share. A healthy treat for kids.
What a brilliant idea to use ragi flour in cake. Loved your recipe!
Love ragi but haven't baked anything anything with Ragi yet, this recipe sounds delicious.
Wow such a brilliant idea to bake with Ragi.. Love the texture. Lovely and healthy share dear
Lovely, never used millets in baking, do need to start it. This sound and looks so delicious.
Using ragi flour in a cake is an awesome idea dear.... the chocolate cake looks scrumptious 🙂
ragi is one part of the Indian supermarket I haven't gotten into yet. Next time will have to pick some ragi flour up as I have been noticing so many delicious recipes utilizing it!
I haven't made cake with ragi flour so far and just needed a kick start for that. Your today's share is certainly going to provide that 🙂
This ragi cake actually came out superb. Love the texture, looking at the dripping ganache from the corners my tougue automatically came out. Imagine it is looking that tempting. I am also thinking now to bake... looks amazing.