Ragi/Finger Millet Chocolate Chunk Cake

Any day and every day i can eat cake, pastries and ice creams, no matter what! There are days when i dont eat egg or meat and in those days if had a craving for a cake and went ahead to make this eggless ragi cake as i ran out of maida/all purpose flour. Last week i had made chocolates at home and added those chocolates in this recipe instead of cocoa and sugar!


Lastly I made a chocolate and whip cream frosting to complete the cake decoration and ofcourse to enhace the cake's flavour. This cake would be so special to me because this is the first of its kind to be made using a pressure cooker in place of oven. How wonderful is that - yes you can also make this cake without oven. Do give it a try and share your valuable feedback.



You can also check out my few other ragi recipes here:

Ragi banana pancakes

Ragi Adai

Ragi sweet semiya

Ragi moringa leaves adai


Let see the ingredients needed for making this pressure cooker cake.

Ingredients:

1 cup ragi flour
1 cup wheat flour
1/4 cup of yogurt
3/4 cup of milk
homemade chocolate chunks or store bought chocolates
1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla essence

For baking using pressure cooker:

two cups of salt or sand

Steps:

Add 2 cups of sand or salt to pressure cooker, invert a perforated plate over the soil and heat it on medium flame for 10 minutes, with the lid on. This ensures the cake tin does not touch the sand or salt directly and get burnt. Need not use the whistle or the gasket on the lid.



Add wheat flour to the sieve.



Seive together ragi flour.



Add baking soda.



Add baking powder.



Then add milk.



Add butter(at room temperature).



Add yogurt/curd.



Add vanilla essence.



Add chocolate chunks.



I have used homemade chocolate chunks.



Gently fold the wet ingredients into the dry ingredients. Do not over mix.
Pour it into the cake tin and pat it once to fill up air bubbles, just in case.



Carefully place cake tin onto the pressure cooker.



Cook on medium flame for about 45-50 minutes until a toothpick inserted into the center of the cake comes out clean. Mine was baked at 45 minutes.



For the chocolate ganache, add unsweetened cocoa powder, full fat milk, whipping cream and sugar to a bowl.



Mix well without lumps.




Add the chocolate batter to a pan.



Cook the chocolate cream on medium flame until it starts to thicken and bubble up.




Simmer down further for about a minute or two. Let it cool.



Pour it over the prepared ragi cake.



Top it with chopped nuts or chocolate dipped strawberries as i have done today.



Slice and serve! If serving the cake for a toddler, no need to slice'em.






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