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Eggless Wholewheat Ragi Triple Chocolate Cake is made with Atta and Ragi flour, sweetened with Nattu Sakkarai. This is one of the best examples of making a cake with no refined ingredients.
When I thought of the No Refined Ingredient Theme, I had this idea of dishes that can be made by replacing the refined flour, refined sugar etc. My Pesalu Payasam was made with jaggery and used a lentil. However, with this Atta Ragi Cake that was inspired from Priya, I had replaced both the flour and the sweetener. As I can never make one recipe as such, I made my own changes. I was supposed to bake it for my Millet theme, which never got completed. This month seems to be an incomplete one with some of the themes not being completed on time.
The talk of Mega BM or Bake-a-thon seem to push me to the extreme and I stay up late night cooking for it. However, the regular BMs sometimes go over the head. Anyway, that’s no excuse and I wanted to make sure I do this theme. The other theme that I was to make for this theme was “Cooking by Capital City”. When I thought of this theme, I was so excited and was eagerly looking forward to it.
As I somehow knew, I just couldn’t make it. I was glad my BM friends loved the theme. I get so elated when the themes, as crazy it can get sometimes, is appreciated by my buddies. I love challenges, I love exploring and I love geography. So I always think of ways we can refresh our memories. I make sure every month, we read something new about the places and the cuisines.
Today being Sunday, it was a typical day at home, starting with Poori Chana at home, though my energy was spent making the kids eat on time so that they can still enjoy the buffet we planned for lunch. It was pointless and I shouldn’t have bothered. We had a good time at the lunch. Kids enjoyed their nonveg spread, while it was almost the usual for the vegetarians. They served onion rings for hot starters and Konda remarked that I should ask how it was made.
I said I have it on the blog since a decade. She said I have so many on the blog and never repeat that she doesn’t remember most of it. I said I don’t blame her as I tend to forget myself sometimes. The other thing that happened that a point sorts of was when somebody shared a recipe with me. I wanted to know if they were making it today. The recipe was from a popular site that was published today, which I had published about 6 years ago. It was so much about popularity and fan following I realized.
I take my food blogging with a pinch of salt and a teaspoon of sugar. That incident made me think about where I was heading. Guess it’s always to do with the time of the year. With 11 plus years of blogging and 3k plus recipes after, I must pause to ponder right? This is something I must write in detail when I pen my Memories of the year. This post has already become too long.
I sure I get to make it clear to myself by then. Meanwhile, enjoy this decadent cake.
I recently bought a packet of Nattu Sakkarai and have been using it in some of the recipes. When I searched the net to get more details on this Nattu Sakkrai, an unrefined sugar, its written that it is made by boiling raw, concentrated sugar cane juice till it solidifies and also known as Jaggery powder.
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Eggless Wholewheat Ragi Triple Chocolate Cake
Ingredients Needed:
3/4 cup Wheat Flour
3/4 cup Finger Millet Flour / Ragi
1/4 cup Cocoa Powder
1/2 cup Chocolate chips
2 tbsp Dark Chocolate, melted
1 cup Nattu Sakkarai
1 tsp Baking Powder
1/2 tsp Baking Soda
1 cup Buttermilk
1/2 cup Oil
1/4 cup Water
Ganache topping
100 grams dark chocolate
100 gram Cream
Making the Cake
The above batter can be baked in 2 5 inch cake pans. I made only half of the measurement and used a 6 inch pan. So mine was thinner in height.
Preheat the oven to 180C, grease the cake pans with oil and line it with parchment paper.
In a large bowl, sift together wheat flour and ragi flour along with cocoa powder.
In another bowl, mix sugar with oil and beat well. Then add the curds. continue beating.
To this add baking soda and baking powder and whisk well to combine.
Add the melted dark chocolate to this mix and combine well.
To this wet mix, add the dry flour mix in two batches and mix with a spatula.
Fold in gently. Finally, add in the chocolate chips and give a final stir.
Divide the batter between the two cake pans, give it a good tap and bake the cake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.
Once baked, let it stand for 10 mins, then top it with thick dark chocolate ganache.
For Ganache topping
Heat the whipped cream and pour it over chopped dark chocolate. let it sit for 2 minutes, just mix it smooth using a spatula or a spoon. let it sit until use.
Notes
The original recipe uses buttermilk if you cannot source buttermilk, use 1/2 cup curd and dilute it with 1/2 cup water or you can use 1 cup of milk with 1 tbsp of apple cider vinegar.
I used curds and added water to make the batter loose.
- 3/4cup Wheat flour
- 3/4cup Finger Millet Flour / Ragi
- 1/4cup Cocoa Powder
- 1/2cup Chocolate Chips
- 2tbsp Dark Chocolatemelted
- 1cup Nattu Sakkarai
- 1tsp Baking powder
- 1/2tsp Baking Soda
- 1cup Buttermilk
- 1/2cup Cooking Oil
- 1/4cup Water
- 100grams Dark Chocolate Compond
- 100gram Cream
-
The above batter can be baked in 2 5 inch cake pans. I made only half of the measurement and used a 6 inch pan. So mine was thinner in height.
-
Preheat the oven to 180C, grease the cake pans with oil and line it with parchment paper.
-
In a large bowl, sift together wheat flour and ragi flour along with cocoa powder.
-
In another bowl, mix sugar with oil and beat well. Then add the curds. continue beating.
-
To this add baking soda and baking powder and whisk well to combine.
-
Add the melted dark chocolate to this mix and combine well.
-
To this wet mix, add the dry flour mix in two batches and mix with a spatula.
-
Fold in gently. Finally, add in the chocolate chips and give a final stir.
-
Divide the batter between the two cake pans, give it a good tap and bake the cake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.
-
Once baked, let it stand for 10 mins, then top it with thick dark chocolate ganache.
-
Heat the whipped cream and pour it over chopped dark chocolate. let it sit for 2 minutes, just mix it smooth using a spatula or a spoon. let it sit until use.
The original recipe uses buttermilk if you cannot source buttermilk, use 1/2 cup curd and dilute it with 1/2 cup water or you can use 1 cup of milk with 1 tbsp of apple cider vinegar.
I used curds and added water to make the batter loose.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
The post Eggless Wholewheat Ragi Triple Chocolate Cake appeared first on Cooking 4 all Seasons.
Posted in: Indian Cook
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