Welcome to my kitchen! Today, I’m excited to share a recipe for Finger Millet Chocolate Cake. This cake is not only delicious and moist but also packed with the nutritional benefits of finger millet. Let’s get baking!

Ingredients:

For the Cake:

• 1 cup finger millet flour (ragi flour)
• 1 cup all-purpose flour (or whole wheat flour)
• 1 cup sugar (or coconut sugar)
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk (dairy or plant-based)
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Frosting (Optional):

• 1/2 cup unsalted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan.

2. Mix Dry Ingredients:

In a large mixing bowl, sift together the finger millet flour, all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them well to ensure they are thoroughly combined.

3. Combine Wet Ingredients:

In a separate bowl, beat the eggs, milk, oil, and vanilla extract until well combined.

4. Mix the Batter:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly add the boiling water to the batter, mixing continuously. The batter will be thin, but this is normal.

5. Bake the Cake:

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If using a 9×13-inch pan, bake for 35-40 minutes.

6. Cool the Cake:

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

7. Prepare the Frosting (Optional):

In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder, powdered sugar, milk, and vanilla extract. Beat until the frosting is smooth and creamy. Adjust the consistency by adding more milk or powdered sugar as needed.

8. Frost the Cake:

Once the cake has cooled completely, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake. If using a 9×13-inch pan, simply frost the top of the cake.

9. Serve:

Slice and enjoy your moist and delicious Finger Millet Chocolate Cake. It’s perfect for any occasion!

Tips:

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
• Flavor Variations: Add a teaspoon of instant coffee granules to the boiling water for a richer chocolate flavor. You can also mix in chocolate chips or nuts into the batter for added texture.
• Decorations: Top the cake with fresh berries, chocolate shavings, or a dusting of powdered sugar for a beautiful presentation.

I hope you enjoy making and savoring this Finger Millet Chocolate Cake as much as I do! It’s a fantastic way to incorporate the benefits of finger millet into a delicious treat. Let me know how it turns out for you in the comments below! Happy baking!

4o