Chocolate Semolina Cake Recipe

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    Chocolate Semolina Cake Recipe
    Chocolate Semolina Cake Recipe

    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.

    Jump to Recipe or Print Recipe

    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.

    Chocolate semolina cake Ingredients

    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.

    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 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.

    Idli maker

    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 conversion table to convert grams into cups and vice versa.

    Rava Cake Recipe Dry Ingredients

    Add fresh yogurt, oil and chocolate essence to the dry ingredients. Mix it.

    Chocolate Semolina Cake ingredients mixture

    Start adding milk to it to make a batter. Add half of the milk and keep the rest milk aside.

    Chocolate Semolina Cake Batter with milk

    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.

    Chocolate Semolina Cake batter

    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).

    Eggless Chocolate Semolina Cake

    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-mould it.

    Rava Chocolate Cake

    Place the de-moulded cake on a wired rack and let it cool completely.

    Eggless chocolate cake

    Rava Cake Calories Count

    Total Calories1958.5
    Total Servings8 Slices
    Calories per Serving244.81

     

    Buy Tools and Ingredients used in this recipe

    For Indian Users

    Cake Tin | Spatula | Measuring Cups | Weighing Scale | Semolina (Chiroti Rava) | Cocoa Powder

    For users in US, UK & Canada

    Print Recipe
    Chocolate Semolina Cake Recipe Yum
    Eggless Chocolate Semolina Cake recipe. This is the very same famous iyengar bakery rava cake recipe but with the twist of chocolate into it. This rava can be made in the microwave as well as in pressure cooker. Follow the complete step-by-step instructions.
    Course Dessert
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    Cake Pieces
    Ingredients
    Course Dessert
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    Cake Pieces
    Ingredients
    Instructions
    1. In a large mixing bowl take Semolina, powdered sugar and cocoa powder. Mix dry ingredients.
    2. Add fresh yogurt, oil and chocolate essence to the dry ingredients. Mix it.
    3. Start adding milk to it to make a batter. Add half of the milk and keep the rest milk aside.
    4. Prepare a smooth batter and let this batter rest for 10 minutes.
    5. Meanwhile keep the oven for preheating at 180 °C.
    6. Now add the rest of the milk to the batter. Batter should be of pouring consistency.
    7. Add Salt, Baking powder and Baking soda to the batter and whisk it well.
    8. Pour the batter into a greased baking tin (8” inches).
    9. Bake it in a preheated oven for 25 minutes or until toothpick inserted comes out clean.
    10. Once cake is baked, take it out from the oven and de-mould it.
    11. Place the de-moulded cake on a wired rack and let it cool completely.
    Recipe Notes
    1. Ensure you give 10 minutes of resting time when you soak semolina with wet ingredients.
    2. Just want to make Semolina cake without chocolate, remember to include 30gm of of semolina instead of 30gm of cocoa powder.
    3. Do not use stale curd. The recipe will completely get spoiled. Only fresh curd/yogurt that is sweet in taste.
    4. Use flavourless oil.
    5. If you feel that your batter is thick, add milk accordingly. The batter needs to be of pouring consistency, but not runny.
    6. Do not use roasted semolina for this recipe.
    7. Use fine semolina (sooji).

    © AnyBody Can Bake. Images & content are copyright protected and any unauthorized use is prohibited. Links in the post may be affiliate links. We earn a small commission for referring at no additional cost to you. Thank you for supporting us.

    89 COMMENTS

    1. Tried it yesterday and it came out really wonderful! Got lil dried out in the corners…may be I shld reduce the baking time by few mins… recipe is a keeper! Thanks a ton!!!

    2. Hi Sonia..
      This seems to THE recipe that I was searching for..but I want to make plain semolina cake..will it change any measurements if I skip Cocoa powder?.. I’ve tried one recipe for semolina cake earlier..but it turned out to be very sticky and not very fluffy..I’m looking forward for the best results..thank you for the recipe and thank you for the reply in advance?

    3. Hi Sonia… Planning to bake this yummy cake soon….. I really appreciate the fact that u took ur time to respond sincerely to everyone s query…. Which is very rare. Keep up the good work and my best and heartiest wishes for all ur bakes….

      • Hey Sheethal, Thanks a bunch for your appreciation. Nothing could be better than this to end a day. I will try to be as responsive as ever. Thanks for liking the work.

        Regards
        Sonia

    4. Hello Sonia, I am planning to make this cake for my little one as it’s the healthy option. Can I replace white sugar with brown sugar? If yes, how much to be added?

    5. Hi Geetha,
      It is absolutely ok to bake the cake with chocolate essence. The essence is used to enhance the flavour. You may alternate this with Vanilla essence of just no essence used at all.

      Sonia

    6. Hi sonia,
      I have tried Ur recipe and am in love with it. After this I don’t want to go back to making apf cakes. However I do want to know what can I use for toppings and decorating this cake if i have to make it for a birthday

      • Hello Venicia,

        First of all thanks for liking my recipe. As far as topping options are concerned, you may use any available option for example butter cream, fresh cream or Chocolate Ganache.
        I personally like to decorate it with Ganache and pieces of chocolate.

        Sonia

    7. I tried this recipe today for a friend and it turned out soo yummy! Tastes yummier than regular chocolate cake! Sooo moist! Thank you for sharing this fool proof recipe?

    8. Hey this sound too god to be true…my chance to bake it ..but I couldn’t fingers unsweetened cocoa powder. Should I reduce the amount of sugar in that case.?

    9. Hi Sonia,

      Your recipe sounds too good to be true. Can you pls recommend something to replace Baking Soda, availability is an issue.

      Will update you with the results soon.

      Thanks

    10. Great results ! My four year old could not stop eating it ! will bake for her without any guilt ..thank you for the recipe.

    11. I saw your convertion chart.By reading this I converting gm into cup.I use 1cup =250ml cup.
      According to this
      1 & 1/2 cup samolina
      1/2 cup powder sugar
      1/4 cup curd
      1tbs coco powder
      Is this write according to your mesures?

    12. Dis just awesome dear d most importa Thing I like was d servings part where we can change d servings n d ingredients r changed according to it ur recipes r really good thanks a lot dear for giving us d opportunity to use dis thanks a ton stay blessed always I h e just a question what will be d problem of we use d pasted raha as I don’t have dat secondly what Eid happen if we use datidli rava as I don’t know how to dofferencite between different Rava as in Saudi we get d packed simple packets of rava n nothing is mentionded dere plz help

      • Hello Fatima,
        Roasted rava will not get soft during the soaking process and after baking the cake will be crunchier. You will feel the grain of rava while the eating the cake.
        I cannot think of a way to find out the difference between rice rava and wheat rava by just looking at the texture. Ideally the pack should mention the same.
        Sonia

    13. Couldnt resist to try your super hot recipe today, it turned out super yummy and light.
      However, I was pondering if we could reduce the quantity of oil to make it further healthy.

      • Hello Leena, I don’t know about dark brown wheat rava. The semolina we have used is a wheat semolina. Just in case you are trying to use roasted semolina, I would not recommend.

        – Sonia

    14. This is in such perfect time. Was planning to bake a whole wheat cake today for the kid and her friends..But this looks wow…Will give it a try today itself. Is this regular upma rava or what we call fine rava or Chiroti rava in Bangalore?
      Thanks again for churning out such wonderful creations

    15. 1.What is a substitute for chocolate essence?
      2.can v use chocolate melts or chocolate chips Instead of Hershey powder?
      Ps advise.

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