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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!