September 15

166 comments

Chocolate Semolina Cake Recipe

By Sonia Gupta

September 15, 2017

Chocolate, Desserts, Eggless, Healthy, Quick Recipes, Semolina, Sweet, Under 30 minutes, Vegetarian

This Eggless Chocolate Semolina Cake was made on demand. 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:

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.

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Chocolate Semolina Cake Recipe

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. Semolina is also known as superfood. Healthy without using wheat flour, light without using all-purpose flour.

Quick Notes

Tin Size 8″ Round Tin
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.

Best Chocolate Semolina Cake Recipe

To make this cake 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.

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.

Step-by-step process of Chocolate Semolina Cake

In a large mixing bowl take Semolina, powdered sugar and cocoa powder. Mix dry ingredients.

chocolate semolina 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-mold it.

rava chocolate cake

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

eggless chocolate cake

Now try this recipe and share your feedback. Till then happy baking!

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Chocolate Semolina Cake Recipe
4.67 from 3 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: Indian
Servings: 8 Cake Pieces

Ingredients

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

  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).
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

Sonia Gupta

About the author

I am a Baking Instructor, Blogger, YouTuber, and Recipe Creator. I love to experiment with my camera tell stories through my pictures.

  • 5 stars
    I was amazed at how good this turned out! For those finding the edges crispy etc, try baking in multiple pans so the layers are thinner. I divided the batter into two pans, and then sandwiched and topped the layers with chocolate ganache. Absolutely delicious! Going to use this recipe in the future instead of my usual plan flour one.

  • 4 stars
    It was wonderful! The outer edges were crispy and everyone liked it, I also added walnuts and chocolate that added a nice crunch. Though it was as dense as wheat cake, maybe I overmixed the batter and had to put more sugar. But it was amazing nonetheless. Thank you. Bookmarking this recipe.

  • Dear Sonia, today I tried ur recipe of Chocolate Semilona cake. The cake taste is soo good n everyone in my home loved it. The cake is little bit crunchy may be due to semolina. But few pieces have broken down… I baked the cake in IFB convection oven, at 150 degrees centigrade, 35 mins. Could u please let me know what could be the mistake.

  • The texture of the cake seems to be great!!! Can you please suggest me the tips to get a perfect flat top of the cake? Milk used in this recipe should be chilled or at room temperature? Does use of chilled milk helps in getting flat top? Please guide. Thanks in advance.

  • Tried this recipe as is. Cake came out super nice, very light and tasty. Will try this again! I used only bottom heater and no fan for baking in OTG. Will be good to have the OTG settings also mentioned in the recipe as i have struggled with those.

  • 5 stars
    Hi Sonia, I prepared your suji chocolate cake n add little more ingredients like 2 tbsp bittersweet chocolate, 2 tsp of milkmaid, 1 tsp vanilla extract instead of chocolate essence, n 1/4 tsp cinnamon powder, that’s it. Cake was superbly moist n delicious with chocolate addition. Thanks you very much for such easy n quick suji recipe. By the way, its good for calorie reduction instead of maida. Now I am going to try your suji wholewheat bread. Coz I am crazy in baking n I baked all types of bread n savoury items like Quiche, Babka, pizzas, filled savoury nonveg in buns, even matcha muffins too recently.

  • Hello mam.. What can be replaced with curd..?? I cannot use any citric product or eggs as per doctor suggestion for my nephew..?? Plz suggest the best alternatives.. I have tried your cakes.. It rises while baking but sinks on completion.. plz suggest..

  • Madam, some people add vinegar for eggless cakes know. Why you are not using vinegar. please clear my doubt.

  • Hey ! Your recipe is lovely ! It is to the point comparing to others ! Love it ! I had a doubt ? If cocoa is sweetened then by what quantity shall i decrease the amount of sugar in it ?

  • Hi, i tried this recipe and cake tastes amazing, but i had put the cake on a room temprature thn also next day the cake was sticky nd not good in taste! Can you tell me how can i preserve that for 5-6 days?

    • Hi Siddhi,

      When humidity is high in air then such things happens. Once cake comes to room temperature, slice it and store it in air-tight container. You can store the cake in refrigerator as well.

      Happy Baking!

  • Hi Sonia ! This cake looks fantastic ! I would like to know if I can make a plain vanilla cake instead of using cocoa powder ? Wat changes shld I make in this recipe ?

  • 5 stars
    Awesome tasty cake Sonia . Really appreciate your way of putting words throughout the recipe , it feels like your sitting in front of me and guiding. Beautiful thought mentioned in your description 🥰 about baking skill. Keep on sharing such healthy recipes and keep on inspiring. I also use to try making cakes for my daughter and family occasionally.

  • Ma’am agar egg use karna hain to kya change kar sakte hain egg recipe ke liye please bata dijiye
    Semolina cake hee egg wala banana hain please

  • Hi baked this cake
    Came awesome all appreciated very well all the credit goes to you

    I have a doubt have seen some where a semolina cake recipe instead of baking it is steamed
    Can this also be steamed if so any difference in measurements

    • Hello Deepika,
      Thanks much for liking my work. I a humbled.
      Coming to your question, yes every recipe and its preparation style is different. Since I have not yet tried the steamed version, it will be impossible to answer back the changes in measurement.

      – Sonia

  • Awesome.Can you tell me for how many days we can keep it..As we are using milk..and any other substitute of milk??

  • Thanks much for sharing a awesome recipe..am a beginner and I tend to over bake and cake always comes up hard.
    I could see my cake is booming up in the oven and then a flat bread, any tips to fix it.

  • Hi Sonia!!! i tried this recipe and its really good…i would like to know if i can make cupcakes with the same recipe.. also how many cupcakes will this recipe yield and will the timing in the oven remain the same??

  • Hi Sonia,tried making this cake. We liked the taste very much. Only outer crust became dry as middle part of the cake took 35 min to cook. But liked this healthy version.

  • 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!!!

  • 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?

  • 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

  • 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?

  • 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

    • Hi Sonia, I read your entire description about the making of this cake, I have a doubt, which chocolate and vanilla essence can I use because, in my previous cake I used some vanilla essence? Which lead to bitter taste. Could you please suggest me what brands can I use … many thanks dear….

      • Hi Kumudha,

        Try Vanilla flavor from Ossoro. Its easily available of Amazon. They have awesome products and I always recommend using their products.

        Happy Baking!
        Sonia

  • 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

  • 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?

  • 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.?

  • Hi, can I substitute semolina with whole wheat flour? If yes then will the proportions remain the same?

  • 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

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

  • 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?

  • 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

  • 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

  • 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

  • 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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