Today we’re going to bake a delicious homemade chocolate cake using the most unexpected ingredient - finger millet! More commonly known as ragi, it’s a powerhouse of the good stuff like protein, fiber, vitamins and nutrients, and is the perfect healthy alternative to all your sweet cravings. This ragi cake is a great way to include millets in your diet, especially if you are a beginner. Plus the flavors of chocolate and ragi are like a match made in heaven, and the result is this beautiful millet cake that is really moist, spongey, and rich. No one’s going to be able to have enough of this!
- Ragi: The star of this recipe. All purpose flour has been replaced with ragi flour. You can easily find ragi flour online as well as in most supermarkets.
- Cocoa Powder: I recommend using unsweetened cocoa powder for this recipe. Hersheys is my favourite, but Cadbury also works.
- Eggs: Two whole eggs for binding and to help the cake turn out light and spongy
- Jaggery: Jaggery is a healthier alternative to sugar. Use powdered jaggery so that it mixes easily. Can be substituted with sugar in the same quantity
- Baking powder and baking soda: Helps the cake leaven and expand.
- Oil: The secret to an incredibly moist and rich chocolate cake.
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