125grams(1 cup) ragi (finger millet) flour (see note
2tablespoonsdarkunsweetened cocoa powder, preferably Dutch processed (I used Hintz)
a pinch of salt if you are using unsalted butter
100grams(3/4 cup) unsalted or salted butter (I used Amul salted butter)plus extra to grease the loaf pan
100grams(approx 3/4 cup) soft light brown sugar
1/8cupapprox 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 :)
You can replace 2 tbsp of the ragi flour with the cocoa powder. This may result in a more moist cake.