Recipe: Eating on a Dime Semolina chocolate Cake

Recipe: Eating on a Dime Semolina chocolate Cake Delicious, fresh and tasty.

Semolina chocolate Cake. 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. Indian families are generally fond of Semolina.

I opted semolina (raw) to use as a base.

Because it fits into all the parameters, that i wanted.

Healthy without using wheat flour, light without using all-purpose flour.

You can have Semolina chocolate Cake using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Semolina chocolate Cake

1. Prepare of and 1/2 cup semolina/sooji/rawa.

2. You need of sugar.

3. Prepare of fresh curd.

4. You need of ghee.

5. You need of +1/4 cup milk.

6. You need of cocoa powder.

7. You need of vanilla essence.

8. You need of baking powder.

9. It’s of baking soda.

Your chocolate semolina cake looks delicious served with the berries and ice cream!

Semolina is a great ingredient to work with.

Making that with chocolate in a cake sounds — amazing.

The start-to-finish time is long, but this tender-crumbed, syrup-soaked cake, very loosely based on Lebanese sfouf, is simple to make and requires little hands-on effort.

Semolina chocolate Cake instructions

1. Grind the sooji and sugar, in small jar of mixer, to powder..

2. In the large jar of grinder add ground sooji,sugar, curd,ghee and 1/2 cup milk. Churn to batter in mixer. Add vanilla essence and mix well. Give rest to the cake batter for 30-60 minutes to raise..

3. Prepare a cake tin. After 1 hour, the batter will become thick. Now add the rest 1/4 cup milk to the batter to get the right consistency. Then add and mix baking powder and baking soda..

4. Take two separate. Mixing bowl. Divide the batter equally. In one bowl mix cocoa powder well. If the becomes thick, add 1 tsp water..

5. Heat a kadhai with a stand or salt. In the ready cake tin first add white and then cocoa batter at the centre. Do this alternatively with tapping the cake tin, till finish of both the batter. The top most batter should be cocoa one..

6. .

7. Do the design. Tap to release air-bubbles. Bake in the kadhai for 30-35 minutes, on low -medium flame.

Cool down the cake, demould, cut and serve. Thanks.

We toast the semolina, coconut and cornmeal to heighten the flavors and aromas, then after cooling, we allow them to hydrate in a mixture of yogurt, tahini and water.

Sift together the flour, semolina flour, and baking powder.

Fold in cake flour, semolina flour, and chopped almonds.

Arrange orange slices in a single layer and generously dust with confectioners.

Whisk semolina, sugar, baking powder, orange zest, cardamom, and salt in a medium bowl.