Chocolate Semolina Cake Recipe
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.
Servings: 8 Cake Pieces
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).