Eggless Ragi Chocolate Cake| Finger Millet Chocolate Cake

Earlier today while customizing my blog, I realised that its been more than a month since i baked. I wanted to try something new and healthy. Just then, i realised that i had some ragi/finger millet flour left over. I remembered being told by one of my friends that chocolate cake made with ragi tastes as good as the ones made with all-purpose flour. I proceeded to make one and zeroed in on a recipe by padhuskitchen. I was a little skeptical about the taste as ragi and chocolate is a combination i have never tried. To my surprise, it came out so well and it exceeded my expectations.

Ragi/Finger Millet is a grain like wheat and rice.It is loaded with calcium, proteins, iron and fiber and is one of the most nutritious and healthy cereals. It is low on fat compared to rice and wheat and is a great choice for those wanting to shed few pounds. Ragi is a staple food in many villages across South India. Ragi dosas (Indian Pancakes), Ragi porridge are some of the common preparations. 

This cake sure is a guilt -free indulgence. And of course, it is PRESSURE COOKER-BAKED like my other cakes.

chocoloate ragi cake

Recipe Source: Padhuskitchen

Required Ingredients:

• Ragi/Finger Millet flour- 1 cup(200 ml)
• Whole wheat flour-1/2 cup
• Salt- A pinch
• Powdered white sugar- 1 cup
• Baking powder-1 tsp
• Unsweetened Cocoa powder-2 tbsp
• Yogurt/curd-3/4 cup
• Unflavored Vegetable oil-1/4 cup
• Milk-1/4 cup + 2 tbsp
• Vanilla essence-1 tbsp
• Honey-2 tbsp

For chocolate sauce:

• Unsweetened cocoa powder-4 tbsp
• Milk-2 cups
• Sugar- 4  1/2 tbsp
• Butter- 1 tbsp
• Vanilla essence-1/2 tsp

Method:

For the cake:

Seive ragi and wheat flour and set aside.

In a mixing bowl, mix all dry ingredients(ragi flour, wheat flour, salt, baking soda, powdered sugar, cocoa powder) together.

In another bowl, mix all wet ingredients(yogurt, milk, oil, honey,vanilla essence) together.

Slowly add the wet ingredient mixture to the dry ingredients and mix into a smooth batter without lumps.

Grease a cake tin with butter and pour the batter into it

Heat a pressure cooker with 2 cups of water. Place a vessel filled with water into it. Place a plate over it. Now, place the cake tin with batter over the plate.

Cook on high flame without regulator/whistle for 30-40 minutes.

Check in between by inserting a tooth pick/knife in the center. Cook on medium flame for another 15 minutes if necessary.

The cake is done once a tooth pick/knife inserted in the center comes out clean.

Let it cool completely

For chocolate sauce:

Mix milk, cocoa powder and sugar without any lumps.

Heat a non-stick pan/vessel and add the mixture. Cook on medium flame until it boils.

Once it begins to boil, cook on low flame continuously stirring.

Once it reaches a sauce like consistency switch off the flame. Let it cool for a while.

Add butter and vanilla essence and mix once cold.

Pour it over the cake and refrigerate for 10-15 minutes if needed.

Notes:

• In case of oven, bake in a pre-heated oven at 180 degrees for 35-40 minutes or until a tooth pick inserted in the center comes out clean.