Ragi Chocolate Cake with Walnut Crunch

Name: Ragi Chocolate Cake with Walnut Crunch
Total time: 7200 s
Yield: 4-8 servings
Cuisine: Indian
Ingredients: 3/4 cup Ragi flour; 3/4 cup While wheat flour; 1/4 cup Cocoa powder; Pinch salt; 1 teaspoon Baking powder; 1 teaspoon Baking soda; 1 cup Brown sugar; 1/3 cup Oil; 1 tablespoon Vinegar; 1 cup Warm water; 1 teaspoon Vanilla essence; 200 grams Dark Chocolate chopped; 150 ml Fresh cream; 1/2 cup Rosted walnuts chopped; 3-4 halves Roasted walnut

PV Iyer @pviyer79

Nagpur

#walnuttwists

Enjoy this decadent, guilt free and healthy Chocolate cake made using Wheat and Ragi flour, dark chocolate and crunchy walnuts.

#walnuttwists

Enjoy this decadent, guilt free and healthy Chocolate cake made using Wheat and Ragi flour, dark chocolate and crunchy walnuts.

PV Iyer @pviyer79

Nagpur

#walnuttwists

Enjoy this decadent, guilt free and healthy Chocolate cake made using Wheat and Ragi flour, dark chocolate and crunchy walnuts.

#walnuttwists

Enjoy this decadent, guilt free and healthy Chocolate cake made using Wheat and Ragi flour, dark chocolate and crunchy walnuts.

Saved

Ingredients

2 hours

4-8 servings

Ragi chocolate cake
3/4 cupRagi flour
3/4 cupWhile wheat flour
1/4 cupCocoa powder
Pinchsalt
1 teaspoonBaking powder
1 teaspoonBaking soda
1 cupBrown sugar
1/3 cupOil
1 tablespoonVinegar
1 cupWarm water
1 teaspoonVanilla essence
Dark Chocolate ganache
200 gramsDark Chocolate chopped
150 mlFresh cream
Garnishing
1/2 cupRosted walnuts chopped
3-4 halvesRoasted walnut

Saved

Steps

2 hours

1

In a large bowl take a sieve, add flours, cocoa powder, baking powder, baking soda and a pinch of salt.
2

Sift everything together. Mix well and set aside
3

In another bowl add brown sugar, warm water, vinegar. Mix until sugar dissolves.
4

Also add in oil, vanilla essence and mix well.
5

Prepare a 6 inch round cake tin.
Preheat oven @180°C.
6

Add liquid mix in dry mixture little by little in 3 parts.
7

Do not beat vigorously. Just mix roughly. Pour in prepared pan.
8

Bake for 25 minutes until toothpick inserted in the centre comes out clean. Cool over a wire rack for 10 min.
9

Invert the cake and let it cool completely.
10

Make ganache over stove top by Bain Marie technique. Take little water in a pan and put on heat. Once water start to boil, place a larger bowl that fits on top of the pan. Add cream in the bowl.
11

After the cream starts to get warm add chopped chocolates.
12

Dip the chocolates in the warm cream with a spoon and let it sit.
After few minutes mix it. Check if there are no chunks of chocolates and that it has melted completely. Cool the mixture
13

Slice the top part of the cake. Divide cake horizontally in 2 equal parts.
14

Ina piping bag, take the cooled and thickened chocolate ganache.
Decorate the first layer by piping the ganache. Spread chopped toasted walnuts.
15

Place the top cake layer. Now pipe the ganache. Smoothen the top with tool. Garnish with some more walnuts. Wipe out the crumbs using a paper napkin.
16

Refrigerate for some time, slice and enjoy the decadent, guilt free cake