Rich Ragi Chocolate Cake
A double-flour chocolate cake — ragi (finger millet) and wheat give earthy depth, jaggery sweetens it without refined sugar, and cocoa makes it taste like a proper bakery brownie cake.
Per serving
Ingredients
- 150 g (1 cup + 2 tbsp)Whole wheat flour
- 150 g (1 cup + 2 tbsp)Ragi flour
- 180 g (1 1/2 cups)Jaggery powder
- 1 tspBaking powder
- 1/2 tspBaking soda
- 4 tbspCocoa powder
- 1/2 tspSalt
- 400 ml (2 cups)Milk
- 2 tspVinegar
- 160 ml (2/3 cup)Oil
- 1 tspVanilla essence
- 3-4 tbspChocolate chips
Method
- 1
Sieve ragi flour, wheat flour, baking powder, baking soda, cocoa powder and salt together — sieve twice to break up cocoa clumps.
- 2
Stir vinegar into the milk and rest 5 minutes to make buttermilk.
- 3
In a separate bowl whisk together the buttermilk, oil, jaggery powder and vanilla until the jaggery dissolves.
- 4
Pour the wet mixture into the dry and fold gently until no streaks remain — do not over-mix or the ragi tightens.
- 5
Fold in 3/4 of the chocolate chips. Pour into a greased and lined 8-inch tin and scatter the rest on top.
- 6
Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out with a few moist crumbs. Cool fully before slicing.