Lately, a close friend requested me to bake a cake for her husband’s birthday. I hardly take orders but it’s impossible to refuse friends. After all, friends are for each other, isn’t it? The fun started when she listed down her requirements for the birthday cake.
Her requirements were little like:
- It should be a chocolate cake
- Without eggs
- No butter
- No All-purpose flour (Maida)
- It should be light (so can’t use whole wheat flour)
- Should not be dry or crumbly (so can’t use millets)
- It should not be too sweet. Please don’t use condensed milk.
I had to actually ask her if she really needed a birthday cake. I had made an eggless chocolate cake with condensed milk earlier, but that will not work this time. My ladoo did a whole wheat chocolate cake, but that also won’t fit into the bill. Wheat cakes are not going to be light.
I was in a fix. For a minute or two I regretted myself for saying yes to her but then I made my mind to take this challenge. Here my never say NO attitude encouraged me.
I checked all the instructions given by her. I went to the pantry and checked all the available options. After making the checklist of do’s and don’ts finally I picked up the ingredients.
Chocolate Semolina Cake
Indian families are generally fond of Semolina. I had a lot of suji ka halwa while I was a kid. But back then, never heard about a chocolate semolina cake recipe from anyone.
I opted semolina (raw) to use as a base. Why semolina? Because it fits into all the parameters given by my friend. Healthy without using wheat flour, light without using all-purpose flour. It is light and fluffy so the cake will be light. The cake after baking will be soft and moist. Moreover, it is known as a superfood. If you are interested in learning more about superfoods and the benefits it can do for your body then visit Patriot Power Greens.
Plain semolina cake itself is so delicious. Now think of adding the richness of chocolate into it. I am sure there are many who wish to eat healthy cake. And also many who want to deliver healthy cakes to their clients. Wheat base cakes are not preferred for frosting. This Chocolate Semolina cake recipe will suit best to all of you. And if your client or you yourself are strictly vegetarian, cheer up. This is a pure vegetarian eggless chocolate semolina cake recipe.
I used fresh yogurt for this recipe in lieu of condensed milk and eggs. It is important to note that the yogurt you are using in the rava chocolate cake recipe should not be sour. It will otherwise, end up giving you a sour cake. I am sure you don’t want that. So don’t skip tasting the yogurt before mixing with other ingredients.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Chocolate Semolina Cake Recipe
To make our chocolate semolina cake recipe a butterless cake recipe, I have used oil. I personally love oil-based cakes. That’s because even after you store the cake in the refrigerator, the crumb stays soft. To make it chocolatey, I used Hershey’s unsweetened cocoa powder. It was difficult to select the ingredients per her instructions but not impossible.
When the cake came out of the oven, I was like as I have cleared my exams with distinction. It was super soft, moist and light in texture. I filled the in-between layers with chocolate mousse and covered it with Chocolate Ganache. For ganache, I use Lindt’s dark chocolate. In case you want ganache recipe, please check my recipe for Whole wheat chocolate tarts.
This is certainly one of the best semolina cake (suji cake) recipe you will find. A perfect cake to enjoy while enjoying a cold evening on your terrace.
Well, as far as my friend is concerned, she wasn’t really sure as to how the chocolate semolina cake will taste. However, the efforts resulted in a super cool thank you call with a list of compliments that her friends gave her while eating the cake.
Want to make suji cake in pressure cooker
Thinking of making Suji cake in pressure cooker. Sure, it is doable. Didn’t I help you with making atta cookies without an oven?
Let me help you in making this suji cake in pressure cooker / Idli maker. Follow the following steps after you have made the batter.
In a pressure cooker/Idli maker, add salt or sand. Place metal stand on it followed by a metallic plate, just to provide the platform to baking tin (As shown in the pic).
Don’t place baking tin directly over the salt or sand else your cake will burn because of the excess of heat.
Switch on the flame and let the salt/sand heat for 5 minutes on medium flame. Meanwhile, remove the whistle and gasket from the lid.
Now place the baking tin in the cooker and close the lid. Let the cake bake on low to medium flame for 20 minutes.
Let’s make the Chocolate Semolina Cake Recipe
In a large mixing bowl take Semolina, powdered sugar and cocoa powder. Mix dry ingredients.
PS: Use the conversion table to convert grams into cups and vice versa.
Add fresh yogurt, oil and chocolate essence to the dry ingredients. Mix it.
Start adding milk to it to make a batter. Add half of the milk and keep the rest milk aside.
Prepare a smooth batter and let this batter rest for 10 minutes. During this time the semolina will soak the moisture and batter will become thick. Meanwhile, keep the oven for preheating at 180 °C.
Now add the rest of the milk to the batter. The batter should be of pouring consistency. Add Salt, Baking powder and Baking soda to the batter and whisk it well. Pour the batter into a greased baking tin (8” inches).
Bake it in a preheated oven for 25 minutes or until toothpick inserted comes out clean. Once the cake is baked, take it out from the oven and de-mold it.
Place the de-molded cake on a wired rack and let it cool completely.
Buy Tools and Ingredients used in this recipe
- In a large mixing bowl take Semolina, powdered sugar and cocoa powder. Mix dry ingredients.
- Add fresh yogurt, oil and chocolate essence to the dry ingredients. Mix it.
- Start adding milk to it to make a batter. Add half of the milk and keep the rest milk aside.
- Prepare a smooth batter and let this batter rest for 10 minutes.
- Meanwhile keep the oven for preheating at 180 °C.
- Now add the rest of the milk to the batter. Batter should be of pouring consistency.
- Add Salt, Baking powder and Baking soda to the batter and whisk it well.
- Pour the batter into a greased baking tin (8” inches).
- Bake it in a preheated oven for 25 minutes or until toothpick inserted comes out clean.
- Once cake is baked, take it out from the oven and de-mould it.
- Place the de-moulded cake on a wired rack and let it cool completely.
- Ensure you give 10 minutes of resting time when you soak semolina with wet ingredients.
- Just want to make Semolina cake without chocolate, remember to include 30gm of of semolina instead of 30gm of cocoa powder.
- Do not use stale curd. The recipe will completely get spoiled. Only fresh curd/yogurt that is sweet in taste.
- Use flavourless oil.
- If you feel that your batter is thick, add milk accordingly. The batter needs to be of pouring consistency, but not runny.
- Do not use roasted semolina for this recipe.
- Use fine semolina (sooji).