Chocolate Semolina Cake Recipe
Ingredients
1) 1 cup semolina
2) ½ cup sugar
3) ¼ cup cocoa powder
4) ¼ cup refined oil
5) ½ cup milk (room temperature)
6) ½ cup yogurt (plain, not sour)
7) 2–3 tbsp extra milk (for adjusting batter)
8) 1 tsp baking powder
9) Butter paper (or dust with a little flour if unavailable)
10) Chocolate spread or chocolate ganache (for topping)
11) Rainbow sugar balls (for decoration)
Let’s Start Recipe
Today we are going to make a chocolate semolina cake. This recipe is without maida, without eggs, and without an oven. It is very easy to prepare and turns out absolutely delicious. If you enjoy the recipe, don’t forget to like, share and comment to the post.
Step 1: Prepare the Batter
Take a grinding jar and add one cup of suji. Grind it into a fine powder. Now add half a cup of sugar, one-fourth cup of cocoa powder, one-fourth cup of refined oil, half a cup of milk at room temperature, and half a cup of fresh yogurt. Do not use sour yogurt, otherwise the taste of the cake will spoil. Blend everything well until smooth. Transfer the batter into a bowl. Since suji absorbs liquid, cover the bowl and set it aside for thirty minutes to rest.
Step 2: Prepare the Cake Tin
Take a six-inch cake tin and grease it well with oil. Place a butter paper sheet at the bottom. If you don’t have butter paper, dust the tin lightly with flour instead. Keep the tin aside until the batter is ready.
Step 3: Adjust the Batter
After thirty minutes, you will notice the batter has thickened as the suji has absorbed the liquid. Add two to three tablespoons of milk and mix well. Finally, add one teaspoon of baking powder. Always add baking powder at the end. Mix it gently and the batter is ready for baking.
Step 4: Bake the Cake
Pour the batter into the greased cake tin and tap it lightly two to three times to release air bubbles. Preheat a large vessel on low to medium flame for five minutes. Place the cake tin inside, cover it, and let it bake for thirty-five to forty minutes on low to medium flame. After about forty minutes, insert a toothpick into the center of the cake. If it comes out clean, the cake is perfectly baked.
Step 5: Cool and Remove the Cake
Turn off the flame and cover the cake with a cotton cloth. Allow it to cool completely. Once cooled, loosen the edges with a knife and remove the cake from the tin. You will see the cake is soft, spongy, and moist.
Step 6: Decorate the Cake
Spread chocolate spread or ganache on top of the cake. Sprinkle rainbow sugar balls for decoration. This makes the cake look more beautiful and adds to the taste.
Step 7: Serve and Tip
Your chocolate semolina cake is ready. It is soft, moist, and delicious. The best part is that it is made without maida, without eggs, and without an oven.
Do try this easy recipe at home. If you like it, don’t forget to like share and comment to the post.
Thank You….