Ragi Chocolate Cake

Prep: 30 minutes | Cook: 45 minutes | Servings: 4

Ingredients

1 cup Ragi Flour

1 cup Wheat Flour

½ cup Cocoa Powder

¾ cup Sugar

1 ½ tsp Baking Powder

1 tsp Baking Soda

2 cups Milk

2 tsp Vanilla Essence

¾ cup Melted Butter

A pinch of Salt

For chocolate Ganache

200 ml Fresh cream

200 gms Dark Chocolate, cut into small pieces

For Garnish

½ cup Chocolate chips

½ cup Almonds, Slivered

 

Method:

  • Take a bowl and add in all the dry ingredients. Mix well.
  • Now pour in milk, vanilla essence and melted butter. Combine everything well, ensure there are no lumps in the batter.
  • Batter should be of thick pouring consistency.
  • Line a cake tin with butter paper.
  • Preheat the oven to 180* Celsius.
  • Pour the cake batter in the lined tin. Tap it gently to remove air bubbles.
  • Bake for 35 minutes or until the knife comes out completely clean.
  • De-mould the cake and let it cool down to room temperature.
  • Meanwhile heat fresh cream in a heavy bottom pot.
  • Stir continuously and let it come to a boil.
  • Turn off the flame and add in the chopped chocolate pieces.
  • Do not mix it. Let it rest for 2-3 minutes.
  • Later whisk it well. And let it cool down a little.
  • Once the cake cool downs completely, take a serrated knife and cut the top portion to even out the cakes top surface.
  • Pour the prepared ganache on top of the cake. Cover the entire cake with ganache.
  • Garnish the cake with chocolate chips and slivered almonds.
  • Let it set in the fridge for 2-3 hours and serve.

 

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