Like I’ve always said before I don’t bake as much as I used to because I eat up more of the baked goodies than anyone else does. However, sometimes there are some recipes that I come across that simply coax me into baking. This lovely recipe was shared by Laveena Pinto, a member of the food group I run on Facebook. Her original recipe was a cardamom flavoured ragi (finger millet) cake but I decided to adapt it and tweak it into a chocolate cake as I wasn’t sure if my kids would receive a ragi cake well. It was easier to deceive them with some chocolate in it and trust me, they had no idea that it was a gluten free cake. I used Laveena’s basic recipe and added a few ingredients to it to mask the deep, earthy flavour of the ragi. To make sure I had it all covered, I used melted chocolate too. I recommend using dark chocolate with at least 50-65% cocoa solids, however if you like a less chocolatey and more sweeter cake you can use your favourite milk chocolate like Cadbury’s if you please.
If you’ve noticed I made this in a hurry and didn’t bother to do any fancy photoshoot. I was dying to bake that cake and clicked the pictures in the AM and promptly gobbled up a few pieces right after. Considering that I made this with lesser sugar than called for and used soft brown sugar instead of white sugar I consoled myself for binge eating. I told myself that I’d skip the bread that I generally have for breakfast and ate 3 slices of this cake instead.
The ‘no-chocolate-cakes-for-me’ husband also liked this cake. The son had no clue that this cake contained ragi, something he abandoned eating after the several bowlfuls he gulped as a baby and the daughter willingly ate slice after slice until she had had enough.
So folks, don’t wait no more. Go make this cake. It is worth your time & effort and it is perhaps the best ragi cake that I’ve tried so far!
- 125 grams (1 cup) ragi (finger millet) flour (see note
- 2 tablespoons dark unsweetened cocoa powder, preferably Dutch processed (I used Hintz)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- a pinch of salt if you are using unsalted butter
- 100 grams (3/4 cup) unsalted or salted butter (I used Amul salted butter)plus extra to grease the loaf pan
- 100 grams (approx 3/4 cup) soft light brown sugar
- 3 eggs
- 1/4 cup milk
- 1/4 cup yogurt
- 1/8 cup approx 12 small squares of dark chocolate (at least 50-65% cocoa)
- In a bowl sift the ragi flour, cocoa powder, baking powder, baking soda and salt (if usintwice.
- In another bowl beat the sugar & butter till pale and fluffy. Add in 1 egg at a time and beat.
- Add the yogurt and mix till incorporated
- Sift in the flour in parts and gently mix using a spatula.
- Add the milk alternatively till everything is mixed together
- Pour in the melted chocolate and mix well
- Preheat oven at 175 degrees Grease and dust an 8"x4" or 9"x5" loaf pan (or line it with baking parchmenand pour the prepared batter into it
- Bake for 38-40 minutes or until the skewer inserted comes out clean and the cake begins to leave the edges.
- Remove & cool on a wire rack till cooled completely. The cake may not come out easily so resist the urge to force it out. Instead gently run a knife along the edges, invert and tap lightly all along the base of the pan till the cake loosens up & comes out
- The cake must be cooled almost to room temp before slicing or it will crumb due to the absence of gluten.
- Enjoy your cake...almost guiltfree 🙂
The nutritional values are only indicative.