Guilt-Free Chocolate Cake with Ragi & Jaggery
This guilt-free chocolate cake is a wholesome dessert made with ragi, wheat flour, jaggery, and dark chocolate. It’s rich, moist, and perfect for health-conscious celebrations—especially on Valentine’s Day!
Equipment
- 2 Mixing bowl
- 1 Mixer Grinder
- 1 Baking Tray
- 1 Spatula
- 1 Whisker
- 1 microwave Bowl
Ingredients
- 1 cup Raggi Flour
- 1 cup Wheat Flour
- 2 tsp Baking Powder
- 1 Tsp Baking Soda
- ½ Cup Coco Powder
- ½ Cup Jaggery Powder
- 1 tbsp Curd
- 100 GM Butter
- 20 GM Chopped Almond
- 20 GM dark chocolate choco chips
- 2 tsp vanilla essence
- 1 Tsp Vinegar
- 1 TSp Instant Coffee Powder
- Hot Water
Instructions
- In a bowl, mix cocoa powder, jaggery, and instant coffee. Add a little hot water and stir until smooth. Set aside.
- In a large mixing bowl, combine ragi flour, wheat flour, baking powder, and baking soda. Mix well.
- In another small bowl, mix chopped almonds and choco chips. Add a spoonful of the dry flour mixture to coat them.
- Melt 50 gm butter. Add it to the cocoa-jaggery mix along with 1 tbsp curd. Whisk well.
- Fold in the nut and chocolate chip mix.
- Gradually add the wet mixture into the dry ingredients and mix until you get a smooth, lump-free batter.
- Grease a baking dish with the remaining butter and lightly dust with flour.
- Pour the batter into the baking dish.
- Bake at 170°C (338°F) for 25 minutes or until a toothpick inserted comes out clean.
- For the topping: melt 50 gm butter with 2 tbsp choco chips and 20 gm dark chocolate bar. Stir until smooth.
- Once the cake has slightly cooled, spread the melted chocolate topping evenly.
Notes
Serve warm with a scoop of vanilla or almond milk ice cream for an indulgent twist.
– You can substitute jaggery with coconut sugar if needed.
– Add a pinch of cinnamon for extra warmth.
– You can substitute jaggery with coconut sugar if needed.
– Add a pinch of cinnamon for extra warmth.