No-Oven Ragi Chocolate Cake Recipe 

Producer: Priyanka Das Editor: Mohit Bisht

1 cup yogurt ½ tsp baking soda ½ cup butter, melted ¾ cup jaggery powder ½ tsp vanilla extract ¼ cup warm milk ½ cup ragi flour ½ cup whole wheat flour ¼ cup cocoa powder 1 tsp baking powder For the glaze ½ cup roasted almonds, chopped 1 cup chocolate, melted 1 tbsp oil

Ingredients

White Scribbled Underline

Spread a layer of salt at the bottom of a cooker and set it on a low-medium heat. Place a hollow stand in the middle and cover the cooker with its lid. If your cooker has a rubber lining and whistle, remove both and pre heat the cooker for 10 minutes.

Grease a 6-inch round pan with oil or butter and line it with parchment paper.

Meanwhile, make the cake batter by adding yogurt and baking soda into a bowl. Give it a mix and set it aside for 1-2 minutes till you see the curd becomes slightly bubbly.

Add jaggery powder, melted butter, vanilla extract and warm milk and whisk until it’s all nicely combined.

Now, sift in the ragi flour, whole wheat flour, cocoa powder and baking powder. Whisk again to form a smooth batter with no lumps or flour pockets remaining.

Transfer the batter into the greased pan and place it carefully over the hollow stand.

Now cook the cake in the preheated cooker for 40-45 minutes on low to medium heat or until a skewer inserted in the centre comes out clean.

To make the glaze, melt chocolate and add in sunflower oil, give it a good mix combine it together, Lastly fold in chopped roasted almonds and combine well.

Once the cake has cooled down, pour the melted glaze over the cake and let it set for 5-10 minutes before serving.

next

How To Prepare Healthy Murela Vegetable At Home