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    Home » Sweets & Desserts » Eggless Wholewheat Ragi Triple Chocolate Cake

    Eggless Wholewheat Ragi Triple Chocolate Cake

    Published: Nov 25, 2018 · Modified: Sep 23, 2020 by Srivalli · 8 Comments

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    Eggless Wholewheat Ragi Triple Chocolate Cake is made with Atta and Ragi flour, sweetened with Nattu Sakkarai. This is one of the best examples of making a cake with no refined ingredients.

    When I thought of the No Refined Ingredient Theme, I had this idea of dishes that can be made by replacing the refined flour, refined sugar etc. My Pesalu Payasam was made with jaggery and used a lentil. However, with this Atta Ragi Cake that was inspired from Priya, I had replaced both the flour and the sweetener. As I can never make one recipe as such, I made my own changes. I was supposed to bake it for my Millet theme, which never got completed. This month seems to be an incomplete one with some of the themes not being completed on time.

    The talk of Mega BM or Bake-a-thon seem to push me to the extreme and I stay up late night cooking for it. However, the regular BMs sometimes go over the head. Anyway, that's no excuse and I wanted to make sure I do this theme. The other theme that I was to make for this theme was "Cooking by Capital City". When I thought of this theme, I was so excited and was eagerly looking forward to it.

    As I somehow knew, I just couldn't make it. I was glad my BM friends loved the theme. I get so elated when the themes, as crazy it can get sometimes, is appreciated by my buddies. I love challenges, I love exploring and I love geography. So I always think of ways we can refresh our memories. I make sure every month, we read something new about the places and the cuisines.

    Today being Sunday, it was a typical day at home, starting with Poori Chana at home, though my energy was spent making the kids eat on time so that they can still enjoy the buffet we planned for lunch. It was pointless and I shouldn't have bothered. We had a good time at the lunch. Kids enjoyed their nonveg spread, while it was almost the usual for the vegetarians. They served onion rings for hot starters and Konda remarked that I should ask how it was made.

    I said I have it on the blog since a decade. She said I have so many on the blog and never repeat that she doesn't remember most of it. I said I don't blame her as I tend to forget myself sometimes. The other thing that happened that a point sorts of was when somebody shared a recipe with me. I wanted to know if they were making it today. The recipe was from a popular site that was published today, which I had published about 6 years ago. It was so much about popularity and fan following I realized.

    I take my food blogging with a pinch of salt and a teaspoon of sugar. That incident made me think about where I was heading. Guess it's always to do with the time of the year. With 11 plus years of blogging and 3k plus recipes after, I must pause to ponder right? This is something I must write in detail when I pen my Memories of the year. This post has already become too long.

    I sure I get to make it clear to myself by then. Meanwhile, enjoy this decadent cake.

    Eggless Wholewheat Ragi Triple Chocolate Cake

    I recently bought a packet of Nattu Sakkarai and have been using it in some of the recipes. When I searched the net to get more details on this Nattu Sakkrai, an unrefined sugar, its written that it is made by boiling raw, concentrated sugar cane juice till it solidifies and also known as Jaggery powder.

    PIN This for Later!How to make Eggless Wholewheat Ragi Triple Chocolate Cake

    Eggless Wholewheat Ragi Triple Chocolate Cake 1 Eggless Wholewheat Ragi Triple Chocolate Cake 2 Eggless Wholewheat Ragi Triple Chocolate Cake 3

    Eggless Wholewheat Ragi Triple Chocolate Cake

    Ingredients Needed:

    3/4 cup Wheat Flour
    3/4 cup Finger Millet Flour / Ragi
    1/4 cup Cocoa Powder
    1/2 cup Chocolate chips
    2 tbsp Dark Chocolate, melted
    1 cup Nattu Sakkarai
    1 tsp Baking Powder
    1/2 tsp Baking Soda
    1 cup Buttermilk
    1/2 cup Oil
    1/4 cup Water

    Ganache topping

    100 grams dark chocolate
    100 gram Cream

    Making the Cake

    The above batter can be baked in 2 5 inch cake pans. I made only half of the measurement and used a 6 inch pan. So mine was thinner in height.

    Preheat the oven to 180C, grease the cake pans with oil and line it with parchment paper.

    In a large bowl, sift together wheat flour and ragi flour along with cocoa powder.
    In another bowl, mix sugar with oil and beat well. Then add the curds. continue beating.
    To this add baking soda and baking powder and whisk well to combine.
    Add the melted dark chocolate to this mix and combine well.
    To this wet mix, add the dry flour mix in two batches and mix with a spatula.
    Fold in gently. Finally, add 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.
    Once baked, let it stand for 10 mins, then top it with thick dark chocolate ganache.

    For Ganache topping

    Heat the whipped cream and pour it over chopped dark chocolate. let it sit for 2 minutes, just mix it smooth using a spatula or a spoon. let it sit until use.

    Notes
    The original recipe uses buttermilk if you cannot source buttermilk, use 1/2 cup curd and dilute it with 1/2 cup water or you can use 1 cup of milk with 1 tbsp of apple cider vinegar.
    I used curds and added water to make the batter loose.

    Ragi Atta Cake with Nattu Sakkarai

    Eggless Wholewheat Ragi Triple Chocolate Cake
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    Eggless Wholewheat Ragi Triple Chocolate Cake

    Eggless Wholewheat Ragi Triple Chocolate Cake is made with Atta and Ragi flour, sweetened with Nattu Sakkarai. This is one of the best examples of making a cake with no refined ingredients.
    Course Desserts
    Cuisine Fusion
    Keyword No Sugar No Refined Flour
    By Cook Method Oven
    Occasion Holiday Special
    Dish Type Eggless Cakes, Millets
    Author Srivalli

    Ingredients

    For the Cake:

    • 3/4 cup Wheat Flour
    • 3/4 cup Finger Millet Flour / Ragi
    • 1/4 cup Cocoa Powder
    • 1/2 cup Chocolate chips
    • 2 tbsp Dark Chocolate melted
    • 1 cup Nattu Sakkarai
    • 1 tsp Baking Powder
    • 1/2 tsp Baking Soda
    • 1 cup Buttermilk
    • 1/2 cup Cooking Oil
    • 1/4 cup Water

    Ganache topping

    • 100 grams Dark Chocolate compond
    • 100 gram Cream

    Instructions

    Making the Cake

    • The above batter can be baked in 2 5 inch cake pans. I made only half of the measurement and used a 6 inch pan. So mine was thinner in height.
    • Preheat the oven to 180C, grease the cake pans with oil and line it with parchment paper.
    • In a large bowl, sift together wheat flour and ragi flour along with cocoa powder.
    • In another bowl, mix sugar with oil and beat well. Then add the curds. continue beating.
    • To this add baking soda and baking powder and whisk well to combine.
    • Add the melted dark chocolate to this mix and combine well.
    • To this wet mix, add the dry flour mix in two batches and mix with a spatula.
    • Fold in gently. Finally, add 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.
    • Once baked, let it stand for 10 mins, then top it with thick dark chocolate ganache.

    For Ganache topping

    • Heat the whipped cream and pour it over chopped dark chocolate. let it sit for 2 minutes, just mix it smooth using a spatula or a spoon. let it sit until use.

    Notes

    The original recipe uses buttermilk if you cannot source buttermilk, use 1/2 cup curd and dilute it with 1/2 cup water or you can use 1 cup of milk with 1 tbsp of apple cider vinegar.
    I used curds and added water to make the batter loose.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    « Pesalu Payasam | Whole Moong Jaggery Pudding
    Eggless Atta Jaggery Double Chocolate Brownie »

    Reader Interactions

    Comments

    1. gayathriraani says

      November 26, 2018 at 2:34 pm

      I have started using naatu sakkarai in all the recipes and fortunately Sruti doesn't mind. The flavour of this sugar is wonderful in bakes. This chocolate cake can't go more healthier than this. Looks so yum.

      Reply
    2. Rafeeda - The Big Sweet Tooth says

      November 27, 2018 at 11:22 am

      Priya's raagi cake did tempt me too! Then I discovered my ragi flour had got spoiled and I had to trash it. 🙁 Love that you added jaggery to the cake, to make it all the more healthy, and also it would give it a deeper color too...

      Reply
    3. Priya Suresh says

      November 29, 2018 at 1:22 am

      Love the flavor of naatu sakkarais and am yet to try my hands with this sugar in bakes, such a delightful and prefect chocolate loaded cake for a chocoholic like me. A guilt free cake definitely.

      Reply
    4. code2cook says

      November 29, 2018 at 11:48 am

      awesome, ragi cake with chocolate is such a yummy combination. I am also planning to bake this cake soon. want some now.

      Reply
    5. Pavani says

      November 29, 2018 at 7:39 pm

      Wow, that sounds like a very healthy cake -- guilt free with the use of wholewheat flour and natural sweetener. It must have tasted amazing.
      Your passion for food and excitement to learn new things shows clearly in your blog Valli.

      Reply
    6. Sharmila says

      November 30, 2018 at 7:34 pm

      Wow!! That's so yum. I haven't tried nattu sakarai in cake. Ragi and chocolate sounds super.

      Reply
    7. Sandhya Ramakrishnan says

      December 10, 2018 at 3:49 am

      I am yet to try ragi in my bakes and this is just so tempting for chocolate lovers. My husband would love this and would not complain of ragi because of all the chocolate in it.

      Reply
    8. chefmireille says

      December 11, 2018 at 9:08 pm

      looks so heavenly and with all that chocolate - what chocolate loving person can resist this!

      Reply

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