Name: Eggless Ragi Chocolate Cake recipe by Mohammed Sherief at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Whole wheat flour- 1 cup; Finger millet/ragi flour-1/2 cup; Powdered Brown Sugar-1 cup or white sugar-3/4cup; Baking Soda-3/4 tsp; Cocoa powder -2 tbsp; Salt -a pinch; Thick yogurt-3/4 cup; Milk -1/4 cup +2 tbsp; Any flavorless oil -1/4 cup; Vanilla Essence- 1 tsp; Honey-2 tsp; Walnuts toasted and chopped- 1/2 cup (optional); Milk-2 cups; Sugar-4-5 tbsp; Cocoa powder-4 tbsp; Butter- 1 tbsp; Vanilla essence- 1/2 tsp; Dark chocolate- 1 bar

Ingredients Serving: 6

Whole wheat flour- 1 cup
Finger millet/ragi flour-1/2 cup
Powdered Brown Sugar-1 cup or white sugar-3/4cup
Baking Soda-3/4 tsp
Cocoa powder -2 tbsp
Salt -a pinch
Thick yogurt-3/4 cup
Milk -1/4 cup +2 tbsp
Any flavorless oil -1/4 cup
Vanilla Essence- 1 tsp
Honey-2 tsp
Walnuts toasted and chopped- 1/2 cup (optional)
Milk-2 cups
Sugar-4-5 tbsp
Cocoa powder-4 tbsp
Butter- 1 tbsp
Vanilla essence- 1/2 tsp
Dark chocolate- 1 bar

Instructions

Preheat the oven at 180 degree C for 15 minutes.
Grease and dust the baking pan or grease and line the baking pan with parchment paper.
Sieve together ragi flour, wheat flour,baking soda, cocoa powder and salt.
mix the powder sugar with the flour.
Mix the milk, vanilla essence and oil to the yogurt+honey mixture.
Now mix the wet ingredient with the dry ingredients until well combined. Do not overmix. If using chopped walnuts, dust it with a little flour and mix it gently with the batter.
Pour it in a greased baking tin and tap the pan slightly so that the mixture settles evenly
Bake in a pre-heat oven at 180 degrees for 35-40 minutes or until a tooth pick inserted in the center of the cake comes out clean.
Once done, let it remain in the oven for 5-6 minutes. Then remove the cake tin from the oven and transfer the cake to a wire rack to cool.
Let us prepare chocolate sauce - Mix together milk, 4 tbsp cocoa powder and sugar well. Make sure that there are no lumps.
Now cook the mixture on medium heat until it starts boiling. Once it starts boiling, reduce the heat and cook stirring the mixture continuously until it starts thickening and reaches a sauce like consistency.
Turn off the heat, add butter and vanilla essence to the mixture. Stir well and let it cool completely.
Once the cake cools completely, pour the chocolate sauce over the cake.
Keep the bar of dark chocolate outside the refrigerator.After half an hour, using a vegetable peeler, peel out chocolate curls.Then refrigerate the chocolate curls until it hardens.Sprinkle over the cake and enjoy!!!

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