Imagine the delight on your friend’s face when you present a perfectly baked, rich chocolate semolina cake that meets all their dietary preferences. This unique recipe of suji chocolate cake is not only delicious but also a healthier alternative to traditional cakes.
When a close friend requested a special cake for her husband’s birthday, I knew it would be a challenge. She had a list of very specific requirements:
- It should be a chocolate cake
- Without eggs
- No butter
- No all-purpose flour (Maida)
- It should be light (so no whole wheat flour)
- Should not be dry or crumbly (so no millets)
- It should not be too sweet, so no condensed milk
Meeting all these criteria seemed daunting, but my passion for baking and my “never say no” attitude encouraged me to take on the challenge. This is how I created the ultimate eggless chocolate semolina cake.
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.
Ingredients
- 200 gm Semolina: Provides a light, fluffy texture without the heaviness of wheat flour.
- 100 gm Sugar (Powdered): Sweetens the cake while ensuring it’s not overly sweet.
- 30 gm Unsweetened Cocoa Powder: Adds rich chocolate flavor without extra sweetness.
- 70 gm Curd/Yogurt: Acts as a binding agent and adds moisture.
- 80 ml Oil: Adds necessary fat, ensuring the cake is moist and soft.
- 200 ml Milk: Helps achieve the right consistency for the batter.
- 1/2 tsp Baking Powder: Helps the cake rise.
- 1/2 tsp Baking Soda: Works with the yogurt to provide lift and lightness.
- 1/2 tsp Salt: Enhances the overall flavor.
- 1 tsp Chocolate Essence: Intensifies the chocolate flavor.
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Quick Notes
Tin Size | |
Oven Temp | 180 °C |
Baking Time | 25 min |
MW Convection Temp | 160 °C |
Baking Time | 25 min |
Demold Instructions | 5 min |
Cooling Time | 15 min |
PS: Use conversion table to switch recipe between grams and cups.
Step-by-Step Process of Chocolate Semolina Cake
Mix Dry Ingredients: In a large mixing bowl, combine 200 gm semolina, 100 gm powdered sugar, and 30 gm unsweetened cocoa powder.
Add Wet Ingredients: Add 70 gm curd/yogurt, 80 ml oil, and 1 tsp chocolate essence to the dry ingredients. Mix well.
Make Batter: Gradually add 100 ml of the 200 ml milk to create a smooth batter. Let the batter rest for 10 minutes, allowing the semolina to soak the moisture and thicken.
Preheat Oven: Preheat the oven to 180°C (350°F).
Adjust Consistency: Add the remaining 100 ml milk to adjust the batter to a pouring consistency.
Add Leavening Agents: Add 1/2 tsp salt, 1/2 tsp baking powder, and 1/2 tsp baking soda to the batter. Whisk well.
Prepare for Baking: Pour the batter into a greased 8-inch baking tin.
Bake: Bake in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.
De-molding: De-mold the cake and let it cool on a wire rack.
Practical Tips
- Room Temperature Ingredients: Ensure all ingredients, especially milk and yogurt, are at room temperature. This helps in creating a smoother batter and ensures even baking.
Proper Mixing: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake. Use a gentle folding technique to maintain a light texture.
Sifting Dry Ingredients: Always sift dry ingredients like semolina, cocoa powder, and baking powder. Sifting helps remove lumps and aerates the mixture, resulting in a lighter, fluffier cake.
Resting the Batter: Allow the batter to rest for about 10 minutes after mixing. This gives the semolina time to absorb the liquids, leading to a better texture.
Preheating the Oven: Preheat your oven to the specified temperature (180°C or 350°F) for at least 10 minutes before baking. This ensures the cake bakes evenly from the start.
Baking Time: Avoid opening the oven door frequently while baking. Sudden changes in temperature can cause the cake to sink. Check for doneness with a toothpick inserted into the center; it should come out clean or with a few crumbs.
Cooling the Cake: After baking, let the cake cool in the pan for a few minutes before transferring it to a wire rack. This helps it set properly and prevents it from breaking apart.
Using Whole Wheat Flour: If you ever substitute semolina with whole wheat flour, remember that whole wheat flour absorbs more liquid. You might need to adjust the amount of milk slightly. Whole wheat flour can make the cake denser, so consider adding an extra leavening agent like a bit more baking powder or soda.
Moisture Retention: Adding ingredients like yogurt and oil can help retain moisture, especially when using whole wheat flour. These ingredients prevent the cake from becoming dry and crumbly.
Flavor Enhancements: Whole wheat flour can sometimes impart a slightly nutty or earthy flavor. To balance this, consider adding spices like cinnamon or nutmeg, or flavor enhancers like vanilla or chocolate essence.
Variations and Customizations
For more delicious eggless and chocolate cake recipes, check out these recipes:
- Eggless Chocolate Cake with Condensed Milk
- Whole Wheat Chocolate Cake
- Simple Chocolate Cake
- Chocolate Mud Cake
- Swiss Chocolate Roll Cake
- Death by Chocolate Cake
- Chocolate Banana Cake
- Whole Wheat Chocolate Cake Recipe
Troubleshooting
- Dense Cake: Avoid overmixing the batter to prevent a dense cake.
- Flat Cake: Ensure your baking powder and baking soda are fresh for proper leavening.
- Dry Cake: Avoid overbaking and check for doneness a few minutes before the recommended time.
Nutritional Breakdown of the Total Recipe Yield
- Calories: 2011
- Fat: 90.5g
- Carbohydrates: 277.5g
- Protein: 38.2g
- Sugar: 115.0g
- Fiber: 17.8g
I’d love to hear your feedback! Have you tried this recipe? Do you have any tips or variations you’d like to share?
Leave a comment below or share your results on social media using #anybodycanbake. Don’t forget to subscribe to our newsletter for more delicious recipes!
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Ingredients
- 200 gm Semolina
- 100 gm Sugar Powdered
- 30 gm Unsweetened Cocoa Powder
- 70 gm Curd/ Yogurt
- 80 ml Oil
- 200 ml Milk
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Chocolate Essence
Instructions
- 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.
Notes
- 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).
