BM #68 Day 26 -
With this delicious cake, I conclude this Millet series as part of Cooking Carnival. This series has been a revelation of sorts for me. I never expected my family to go with these millet based recipes as much as they have. This only goes to prove that healthy food when properly disguised can be enjoyed by 'millet-haters' as well :).
I have baked this cake a couple of times so far and each time it was very well received by family and friends. I shall post a roundup of all the recipes (in a couple days) I posted this month so all the posts are at one place.
Recipe Source here
Whole Wheat Flour 1 cup
Ragi Flour 1/2 cup
Sugar 3/4 cup
Baking Soda 3/4 tsp
Cocoa Powder 2 Tbsp
Salt a pinch
Wet Ingredients -
Yogurt 3/4 cup
Milk 1/2 cup
Oil 1/4 cup
Honey / Maple Syrup 1 Tbsp
Vanilla essence and walnuts optional
Chocolate Sauce and MnM's for topping
Method Of Preparation -
Sieve all the dry ingredients in a bowl and set aside.
In a different bowl add all the wet ingredients and mix well.
Grease an 8 inch round baking tin, line the baking tin with parchment paper and set aside.
Preheat the oven to 375 °F.
Mix the wet ingredients into the dry ingredients and gently whisk to get a smooth batter. Take care not to over mix.
Pour the batter into the prepared baking tin. Tap the tin on the counter to release any air bubbles.
Bake for 30 min or until a tester toothpick comes out clean.
Leave the cake in the oven for about 5 min.
Cool on a wire rack.
Place the cake on a serving plate. Pour the chocolate sauce on top and sprinkle the MnM's on top.
Slice and enjoy!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 20 min + Baking Time 30 min
Makes a 7 inch cake