Directions
- 1Grease and line a 7inch microwave safe cake mould and keep it aside.
- 2Add yogurt and baking soda in a bowl and whisk till it bubbles up.
- 3Add jaggery powder, coffee infused milk and melted butter to the same bowl and whisk well till homogeneous.
- 4Lastly, add ragi flour, whole wheat flour, baking powder and give it a final whisk to form a smooth lump free batter.
- 5Tranfer the batter into the lined cake mould.
- 6Microwave the cake for 7 minutes or till a skewer inserted in the centre comes out clean.
- 7For the glaze, melt dark chocolate in the microwave.
- 8Make sure to stir the chocolate after every 30 second intervals to prevent burning.
- 9Add in oil and chopped chocolate to the melted chocolate and glaze is ready.
- 10Once the cake has cooled down, pour chocolate almond glaze on top and serve.
Ingredients
- 1 cup yogurt
- 0.5 tsp baking soda
- 0.5 cup butter, melted
- 0.75 cup jaggery powder
- 1 tbsp coffee powder
- 0.25 cup warm milk
- 0.5 cup ragi flour
- 0.5 cup whole wheat flour
- 0.25 cup cocoa powder
- 1 tsp baking powder
- 1.5 cup dark chocolate
- 0.33 cup almonds, finely chopped
- 1 tbsp oil
Equipment
microwave safe cake mouldbowlskewermicrowave
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