Ragi Chocolate Cake

7 mins
Serves 1
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Directions

  1. 1Grease and line a 7inch microwave safe cake mould and keep it aside.
  2. 2Grease and line a 7inch microwave safe cake mould and keep it aside.
  3. 3Grease and line a 7inch microwave safe cake mould and keep it aside.
  4. 4Add yogurt and baking soda in a bowl and whisk till it bubbles up.
  5. 5Add yogurt and baking soda in a bowl and whisk till it bubbles up.
  6. 6Add yogurt and baking soda in a bowl and whisk till it bubbles up.
  7. 7Add jaggery powder, coffee infused milk and melted butter to the same bowl and whisk well till homogeneous.
  8. 8Add jaggery powder, coffee infused milk and melted butter to the same bowl and whisk well till homogeneous.
  9. 9Add jaggery powder, coffee infused milk and melted butter to the same bowl and whisk well till homogeneous.
  10. 10Lastly, add ragi flour, whole wheat flour, baking powder and give it a final whisk to form a smooth lump free batter.
  11. 11Lastly, add ragi flour, whole wheat flour, baking powder and give it a final whisk to form a smooth lump free batter.
  12. 12Lastly, add ragi flour, whole wheat flour, baking powder and give it a final whisk to form a smooth lump free batter.
  13. 13Tranfer the batter into the lined cake mould.
  14. 14Tranfer the batter into the lined cake mould.
  15. 15Tranfer the batter into the lined cake mould.
  16. 16Microwave the cake for 7 minutes or till a skewer inserted in the centre comes out clean.
  17. 17Microwave the cake for 7 minutes or till a skewer inserted in the centre comes out clean.
  18. 18Microwave the cake for 7 minutes or till a skewer inserted in the centre comes out clean.
  19. 19For the glaze, melt dark chocolate in the microwave.
  20. 20For the glaze, melt dark chocolate in the microwave.
  21. 21For the glaze, melt dark chocolate in the microwave.
  22. 22Make sure to stir the chocolate after every 30 second intervals to prevent burning.
  23. 23Make sure to stir the chocolate after every 30 second intervals to prevent burning.
  24. 24Make sure to stir the chocolate after every 30 second intervals to prevent burning.
  25. 25Add in oil and chopped chocolate to the melted chocolate and glaze is ready.
  26. 26Add in oil and chopped chocolate to the melted chocolate and glaze is ready.
  27. 27Add in oil and chopped chocolate to the melted chocolate and glaze is ready.
  28. 28Once the cake has cooled down, pour chocolate almond glaze on top and serve.
  29. 29Once the cake has cooled down, pour chocolate almond glaze on top and serve.
  30. 30Once the cake has cooled down, pour chocolate almond glaze on top and serve.

Ingredients

  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup yogurt
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 cup butter, melted
  • 0.5 cup butter, melted
  • 0.5 cup butter, melted
  • 0.75 cup jaggery powder
  • 0.75 cup jaggery powder
  • 0.75 cup jaggery powder
  • 1 tbsp coffee powder
  • 1 tbsp coffee powder
  • 1 tbsp coffee powder
  • 0.25 cup warm milk
  • 0.25 cup warm milk
  • 0.25 cup warm milk
  • 0.5 cup ragi flour
  • 0.5 cup ragi flour
  • 0.5 cup ragi flour
  • 0.5 cup whole wheat flour
  • 0.5 cup whole wheat flour
  • 0.5 cup whole wheat flour
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1.5 cup dark chocolate
  • 1.5 cup dark chocolate
  • 1.5 cup dark chocolate
  • 0.33 cup almonds, finely chopped
  • 0.33 cup almonds, finely chopped
  • 0.33 cup almonds, finely chopped
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil

Equipment

microwave safe cake mouldbowlskewermicrowave