Cornmeal Cocoa Cake with Cream Cheese Swirl
Cornmeal (or jowar) cocoa cake studded with brown sugar and jaggery, swirled with a corn-flour-set cream cheese ribbon. Sturdy, slightly grainy, with a sweet cheesecake-like layer running through.
Per serving
Ingredients
- 300 g (2 cups + 6 tbsp)Cornmeal / jowar flour
- 2 tbsp (15 g)Cocoa powder
- 2 tspBaking powder
- 1/2 tspSalt
- 240 g (1 cup)Curd
- 200 ml (1 cup)Milk
- 170 g (1 cup)Brown sugar
- 120 g (1 cup)Jaggery powder
- 8 tbspMelted butter
- 2 tspVanilla essence
- 8 tbspCream cheese (swirl)
- 2 tbspCornflour (swirl)
- 2 tbspMilk (swirl)
- 2-4 tbspExtra milk if needed
Method
- 1
Sieve together cornmeal, cocoa powder, baking powder and salt.
- 2
Whisk curd, milk, brown sugar, jaggery powder, melted butter and vanilla together until the sugars dissolve.
- 3
Fold the dry mix into the wet until just combined. If the batter is very thick add 2-4 tbsp extra milk to loosen — it should be a thick ribbon.
- 4
Whisk the cream cheese, cornflour and 2 tbsp milk together until smooth and pourable.
- 5
Pour the cake batter into a greased and lined 8-inch tin. Dollop the cream cheese mixture in spoonfuls over the top and drag a skewer through in S-shapes to swirl.
- 6
Bake in a preheated 170°C oven for 40 to 45 minutes until a skewer in the cake portion comes out clean. Cool fully before slicing.