Whole Wheat Decadent Chocolate Cake
1 cup Wholewheat Flour 1/3 cup Bitter Cocoa Powder 1 cup Milk 1/4 Cup Curd 3/4 Cup Gud Powder / Jaggery Powder 1/2 Cup Vegetable Oil 1 tsp Baking Powder 1/2 tsp Baking Soda 1 TBsp Instant Coffee Powder
6" Round tin
Chocolate Ganache or Truffle for Garnish (Optional)
How To Proceed
Step1:In a bowl sieve all dry ingredients except jaggery powder.
Step2:In another bowl mix all wet ingredients including jaggery powder and mix well till jaggery or gud is dissolved completely.
Step3:Add wet ingredients mixture to the dry ingredients and mix well till smooth.
Step4:You can bake in kadhai or in the oven.Preheat your oven on 180 degrees for 10 minutes.If you are baking in a kadhai then take a big kadhai keep a stand below cover and heat on a medium flame for 10 minutes.
Step5:Take a 6" tin and grease with oil on all the sides and dust with atta.
Step6:Transfer the cake mixture into the tin and bake for 40-50 minutes on a low flame and in oven bake for 25-30 minutes.[to check whether the cake is done or no just insert a skewer or a toothpick in the cake and if it comes out clear the the cake is ready,if not then bake for few more minutes]
Step7:Remove the cake from oven or kadhai ,let it cool then run a knife on the sides of the cake then turn tin to remove the cake.