Chocolate Semolina | Rava Cake

Instructions

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   To make our chocolate semolina cake recipe a butterless cake recipe, I have used oil. I personally prefer love oil-based cakes that’s because even after you store the cake in the refrigerator, the crumb stays soft.

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   Suji made from rough, coarsely ground whole wheat, is healthier than our refine wheat preparations.

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   Key Ingredients

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   1 cup Suji or Rava or Samolina

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   1/2 cup Fresh curd

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   1/2 cup Sugar

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   1/4 cup cocoa powder

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   1/4 cup Refined oil

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    1/2 cup + 3tbsp Milk

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    1 tsp Baking powder

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    Directions

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    Take 1cup rava or semolina in a blender & grind it to fine powder. keep it aside.

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    Add ½ cup fresh, thick curd & sugar in to large bowl and whisk it until sugar is dissolved.

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    Now add in the refined oil & combine everything using a spatula or whisk.

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    Now its time to add the dry ingredients. Sieve the fine rava and baking powder into the bowl & mix using cut & fold method.

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    Add ½ cup + 3tbsp milk in-between intervals & mix it thoroughly without leaving lumps.

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    Cover & keep it aside for 10min

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    Preheat a kadai 10min on medium flame.

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    Meanwhile take the cake mold and brush oil and dust it with flour

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    Now transfer the cake batter into a cake mold and double tap it.

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    Place the wire stand inside kadai & keep the mold over the wire stand & cover the kadai.

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    Now bake the cake on medium flame for 30 to 40min./(In oven bake for 3o min at 180 degree celsius )

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    To test if the cake is done, insert a toothpick in the center of the cake. If it comes out clean, the cake is done.

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    Switch off the flame and let it cool for 15 minutes before unmoulding.

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    Once it is cooled, remove from mold and it’s ready to be served.