DESSERTS · EGGLESS COOKER CAKE · SNACKS

EGGLESS CHOCOLATE COOKER CAKE | CUSTARD TOPPING WHOLE WHEAT RAGI CHOCOLATE CAKE

I have already tried eggless cooker cake couple of times and this time tried chocolate cake with wheat flour and ragi flour. I always prefer whole grain flours in making cakes than maida as it is healthy option to have cakes often. This cake is soft, fluffy and moist just like the cake baked in oven. I have frosted the cake with cookie chocolate custard that I prepared separately as dessert.

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INGREDIENTS:

  • Wheat flour – 2 cups
  • Ragi flour – 1 cup
  • Cocoa powder – 2 tsp
  • Melted butter – 3 tsp
  • Cooking soda – 1/2 tsp
  • Sugar – 2 cups
  • Oil – 3 tsp
  • Cold water – 1 cup

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METHOD:

1.Sieve the wheat and ragi flour,  transfer to the mixing bowl.

2.Add cocoa powder, cooking soda, sugar, butter, oil and water.

3.Stir briskly so that everything is mixed well to pouring consistency.

4.Grease the pan with butter or ghee and sprinkle little Wheat flour.

5.Pour the cake batter to a greased pan and place it inside the cooker filled with salt for about an inch.

6.Remove gasket and whistle of the cooker and close the lid.

7.Keep it in high flame for about 5 minutes and lower the flame for about 35-40 minutes or until the cake is done.

8.Check if the cake is cooked by inserting toothpick. If it comes out clean then the cake is cooked.

9.Let it come to room temperature then invert it to a plate.

10.Cut the uneven portion and pour the chocolate custard at top.

11.Slice and serve the eggless chocolate whole grain cake.

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NOTE:

  • Jaggery or palm sugar can be added instead of sugar to make it even healthier.
  • This cake be made as basic cake for various frosting.

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