Ragi Chocolate Cake | Eggless, Whole Wheat and using Jaggery


                                                     Yes, I am on a Ragi spree! After the super hit Instant Ragi Idlis, I wanted to try more easy and healthy recipes with the wonder millet. When my recipe suggester hubby mentioned “Ragi cake”, I was reminded of a recipe I had saved from the famous baking group on Facebook, Home Bakers Guild. It was by a member named Shilpa Prashanth and the texture was so amazing that I had instantly saved the recipe. Since it was also a very healthy recipe with ragi, wheat flour and jaggery, I could not wait to try it as soon as possible.

                                                       And as you can see from the pictures, it came out excellent. I frosted it with the same chocolate frosting I has used for my Chocolate Banana cake and it proved to be a wonderful idea. The frosting went deliciously well with the Ragi cake.


                                                         The texture comes out really soft and super moist. You could never say there is so much of Ragi in it. My two year old loved it so much that I had to hide it from her just like those Instant Badam Ladoo I made recently. This is such an healthy option for kids when compared to store bought cakes made of maida, sugar and loaded with preservatives. Definitely a keeper of a recipe for me.


                                                         I thank Shilpa Prashanth for this easy, healthy and delicious cake recipe. Hope you all try and love it too. Happy and healthy Cooking!

Health Benefits of Ragi: Ragi is rich in Calcium , helps in weight loss, source of rich Fiber and helps lower cholesterol ,Good for diabetes patients and also has a cooling effect on the body..

More Ragi recipes that I have tried : Instant Ragi Idli
Ragi Malpua
Ragi Onion Dosa
Ragi Urad Dosai

Health Benefits of Wheat: Since they are low in fat and high on fiber, they have been linked to reduce weight, the risks of stroke, type 2 diabetes, certain cancers and other health problems.. Substitute refined flour with whole wheat in your diet and see the positive health changes you will undergo…

Health Benefits of Jaggery: Ability to cleanse the body, Acts as a digestive agent, Provides good amounts of minerals, Healthy substitute for sugar..

RECIPE:

Ingredients: {Makes 10 to 12 slices in a loaf pan of size 7.5 inches in length and 2.5 inches in height}

For the cake:
Dry Ingredients:
3/4 Cup Fingermillet/ Ragi powder
3/4 Cup Whole Wheat flour/ Atta
1 Tbsp unsweetened Cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda

Wet Ingredients:
2/3 Cup powdered Jaggery (can be substituted with Cane sugar)
2/3 Cup Milk
2/3 Cup unsalted Butter (150 grams)
1/3 Cup Yogurt/ thick Curd
1/2 tsp Vanilla essence

For the chocolate frosting:
1/2 Cup Milk
1 Tbsp Cocoa powder
2 Tbsp Sugar
2 Tbsp unsalted Butter
1/2 tsp Vanilla essence

Recipe:
1. Preheat oven at 180 C for 10 mins.
2. Sift all the dry ingredients in a bowl to remove all the lumps. Keep aside.

3. Melt butter in the microwave. Allow it to cool completely. Add powdered jaggery and whisk till the jaggery melts in the butter.

4. Add milk, curd and vanilla (All at room temperature) and whisk till well mixed.

5. Now add the sifted dry ingredients to the wet mixture little by little, mixing using a spatula. Mix well so that both the mixtures are well combined but do not over mix.

6. Grease a loaf pan with butter or line with parchment paper. Pour the batter into the pan. Smoothen the surface using the spatula.

7. Bake at 180 C for 30 to 35 mins. Mine got done at exactly 30 mins. Prick a toothpick in the center to see if it comes out clear. Do not open the oven door before at least 25 mins into the baking time.

8. While the cake is baking, prepare the frosting. Mix milk, cocoa powder and sugar in a bowl. Whisk to ensure that there are no lumps.

9. Now pour onto a pan  and keep stirring on medium flame till it thickens.

10.When it thickens so much that it coats the back of a spoon. add butter and vanilla essence. Cook for another two minutes.

11. Important step: Allow both the cake and frosting to cool completely.

12. Invert the cake onto a plate and spread the frosting over the cake evenly on all sides.

Slice and serve.

Notes:
* Leftovers can be refrigerated in an air tight container. The frosting sets after refrigeration and tastes delicious. Though the cake turns slightly dry on refrigeration,  just microwave for few seconds before serving and it turns super soft and moist again.
* This cake lasts well in the fridge for at least 5 days if handled well and stored in an airtight container.
* Butter can be partly or completely substituted with neutral oils like sunflower or canola oil as mentioned in the original recipe.
* This cake tastes yummy with the chocolate frosting. So do not skip the frosting.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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