Directions
- 1Take one and a half cups of milk and add one tablespoon of apple cider vinegar to it.
- 2Stir it and set it aside.
- 3In a bowl, take one and a quarter cups of whole wheat flour.
- 4Add two teaspoons of baking powder, three-fourth teaspoons of baking soda, and one-fourth teaspoons of salt.
- 5Give it a good mix.
- 6In a large bowl, take one cup of jaggery, half a cup of cocoa powder, and pour half a cup of hot water to it.
- 7Mix it well and leave it aside for 15 to 20 minutes to bloom the cocoa.
- 8Add half a cup of melted ghee or any neutral flavored vegetable oil to it, and one teaspoon of vanilla extract.
- 9Mix it.
- 10Sift in all the dry ingredients.
- 11Mix it.
- 12Add the prepared buttermilk.
- 13Fold everything gently to form a smooth batter.
- 14Add one cup of grated beetroots and gently fold it in.
- 15Give the batter a final mix so all the beetroot is evenly incorporated into the batter.
- 16Grease and line a 9-inch or 10-inch cake pan or a 6-cup capacity bundt pan.
- 17If you are using a bundt pan like me here, brush it generously with butter and dust it all around with cocoa powder or flour.
- 18Pour the batter into the prepared pan and bake this cake in a preheated oven at 170°C for around 60 to 70 minutes until the cake is nicely risen and a skewer inserted in the middle of the cake comes out clean.
- 19The cake has to be baked nice and slow.
- 20Let the cake cool for 10 to 15 minutes and flip it out to cool completely.
- 21In a pan, take half a cup of jaggery, two tablespoons of cocoa powder, and one-fourth cups of water.
- 22Place it over medium heat and stir it occasionally until all the jaggery is dissolved and the mixture comes to a boil.
- 23Turn the heat to low and cook this for around 4 to 5 minutes.
- 24Switch off the heat and add 50 grams of chopped dark chocolate and one tablespoon of ghee.
- 25Spread it so all the chocolate is dipped in the syrup and let it sit for around 5 minutes.
- 26Mix it thoroughly with a spatula until all the chocolate is evenly mixed in.
- 27Place the pan back on low heat and stirring continuously, cook it for another 2 to 3 minutes.
- 28Switch off the heat and let it cool for around 30 minutes before using.
- 29It's time to pour our luscious chocolate fudge sauce all over the cake.
Ingredients
- 1.5 cup Milk
- 1 tablespoon Apple Cider Vinegar
- 1.25 cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- 0.75 teaspoons Baking Soda
- 0.25 teaspoons Salt
- 1 cup Jaggery
- 0.5 cup Cocoa Powder
- 0.5 cup Hot Water
- 0.5 cup Ghee
- 1 teaspoon Vanilla Extract
- 1 cup Grated Beetroot
- 50 g Dark Chocolate
Equipment
glassbowlwhiskforksifterspatulacake panpan
Tips
- You can use white vinegar or lemon juice instead of apple cider vinegar.
- For bundt pans, brush generously with butter and dust with cocoa powder or flour.
Related recipes
Homemade Naan
Indian · Baked Goods
Softest Rotis
Indian · Baked Goods
High-Protein Tofu Naan
Indian · Baked Goods
Cheesy butter chicken garlic bread
Indian · Baked Goods
Ultimate Carrot Muffins
Indian · Baked Goods
Alfredo Bread Pizza
Indian · Baked Goods20m
Roti Maryam
Indian · Baked Goods1h
Garlic Naan
Indian · Baked Goods2h 20m
Roti Sobek Kukus
Indian · Baked Goods
Kashke Bademjan
Indian · Baked Goods
Crispy Veggie Burger
Indian · Baked Goods
High Protein Cheesy Garlic Naans
Indian · Baked Goods