There’s something magical about the melding of tradition and innovation in the kitchen, and this recipe for a 3-minute Ragi Chocolate Cake is a testament to that. Growing up, I have always cherished the earthy, nutty flavours of ragi, a staple in our household known for its incredible health benefits. Ragi, or finger millet, is packed with calcium, fibre, and essential amino acids, making it a powerhouse ingredient for those seeking healthier alternatives in their baking adventures. This cake not only pays homage to those wholesome roots but also brings in the luxurious, comforting embrace of chocolate, making it a perfect blend of health and indulgence.
The process of making this cake is delightfully straightforward, ensuring that even novice bakers can whip up something truly special. One bowl recipes are truly my favourite. A sprinkle of chocolate chips adds little pockets of molten goodness throughout the cake, making each bite a delightful surprise. This recipe is more than just a healthier dessert option—it’s a celebration of flavours and nutrients coming together in perfect harmony. Whether you’re looking to indulge without the guilt or introduce your family to the benefits of ragi, this cake is sure to become a favourite. The combination of jaggery and cocoa gives it a unique twist, making it not only delicious but also packed with goodness. The best part is that its made in a microwave in just 3 minutes!
Join me in making this wholesome, decadent treat and experience the joy of baking with a touch of healthful tradition.
WHAT YOU’LL LOVE ABOUT THIS
- Gluten-free
- Healthy
- One bowl recipe
- 3 minutes
- Minimal effort and equipment
INGREDIENTS USED IN 3-MINUTE RAGI CHOCOLATE CAKE
Ragi Flour
Ragi flour, also known as finger millet flour, is packed with essential nutrients like calcium, iron, and dietary fibre. is naturally gluten-free, making this cake suitable for those with gluten intolerance or celiac disease. Ragi flour contributes to a denser, moister texture in the cake. This is especially beneficial in microwave cakes, which can sometimes turn out dry.
The high dietary fibre content in ragi flour aids digestion and provides a sense of fullness. This makes the cake not only a tasty treat but also a more satisfying and filling dessert option. Ragi flour has a distinct, slightly nutty flavour that adds depth and complexity to the cake. This unique taste complements the cocoa and jaggery, enhancing the overall flavour profile of the dessert.
I use this ragi flour for my recipes.
Jaggery powder
Jaggery powder is a natural sweetener derived from sugarcane or palm sap. It provides the necessary sweetness to the cake, offering a healthier alternative to refined sugar. Jaggery helps in retaining moisture in the cake, contributing to a soft, moist texture.
It is packed with essential nutrients like iron, magnesium, potassium, and vitamins. Jaggery has a lower glycemic index compared to refined sugar. Hence, using jaggery instead of refined sugar enhances the nutritional profile of the cake, making it a healthier dessert option.
Butter
The fat in butter contributes to a soft, delicate crumb, enhancing the overall texture of the cake. When creamed with other ingredients, butter helps incorporate air into the batter, contributing to a light and fluffy cake structure. Butter aids in the emulsification process, allowing the wet and dry ingredients to blend seamlessly. This results in a consistent and lump-free batter.
Yogurt
Depending on the type of yogurt used, it can contribute a subtle tangy flavour to the cake. This tanginess can complement the sweetness of the other ingredients and add depth to the overall flavour profile of the cake. Yogurt can help bind the ingredients together in the batter, promoting a cohesive and well-structured cake. It adds moisture to the cake batter, helping to prevent the cake from becoming dry during the microwave cooking process.
Milk
Milk helps dilute the batter to achieve the desired consistency. This makes the batter easier to work with and results in a smoother texture. In recipes that use baking powder as a leavening agent, milk can react with it to produce carbon dioxide gas. This gas creates air bubbles within the batter, causing the cake to rise and become fluffy. I use this milk but you can use any milk that’s available to you.
Cocoa powder
Cocoa powder is the primary source of chocolate flavour in the cake. It provides a deep, rich chocolate taste that pairs beautifully with the nutty ragi flour and the sweetness of jaggery.
Cocoa powder gives the cake a dark, rich colour, making it visually appealing and enticing. This chocolatey hue enhances the cake’s overall aesthetic, making it look more indulgent and appetizing. The addition of cocoa powder fills the kitchen with a rich, chocolatey aroma as the cake bakes. This inviting smell enhances the overall baking experience and makes the cake even more appealing.
Leavening Agents
Baking soda and baking powder produce carbon dioxide gas when they react with the acidic components in the batter (such as yogurt and jaggery). This gas forms bubbles that get trapped in the batter, causing it to expand and rise. The even distribution of gas bubbles throughout the batter ensures a consistent texture, preventing large air pockets or dense areas.
Baking soda can help neutralize the acidic taste of yogurt and jaggery, creating a more balanced flavour profile. This ensures that the cake is not overly tangy and has a pleasant, well-rounded taste.
EQUIPMENT USED FOR MAKING 3-MINUTE RAGI CHOCOLATE CAKE
This one bowl chocolate cake comes together in minutes and needs just one bowl and a few measuring cups and measuring spoons to make.
You also require a microwave to make this cake in 4 minutes.
Or you can bake it too. The baking instructions are mentioned in the tips mentioned below.
OTHER RELATED RECIPES FROM THE BLOG
EGGLESS ONE BOWL BISCOFF CAKE
ONE BOWL GLUTEN FREE JOWAR CAKE
ONE BOWL RED VELVET CAKE
ONE BOWL NUTELLA CAKE
ONE BOWL CHOCOLATE CAKE
TIPS TO MAKE 3-MINUTE RAGI CHOCOLATE CAKE
- Use finely powdered jaggery to ensure it dissolves completely and evenly throughout the batter.
- Ensure that all your ingredients, especially yogurt, milk, and melted butter, are at room temperature. This helps them combine more easily and creates a smoother batter.
- Don’t forget to sieve the ragi flour, cocoa powder, and baking powder to remove any lumps and ensure even distribution throughout the batter.
- Ensure the bowl is deep enough to allow the cake to rise without spilling over.
- Microwave the batter for 3 minutes on regular heating mode. Check if the cake is done by inserting a skewer or toothpick into the centre. If it comes out clean, the cake is ready. If not, microwave for additional 30-second intervals until fully cooked.
- If you want to bake this cake, you can pour the batter into a greased and lined 6-inch mould and bake in a preheated oven at 180 degrees Celsius for 15-20 mins.
- ½ cup yogurt
- ¼ tsp baking soda
- ¼ cup milk
- 6 tbsp jaggery powder
- ¼ cup butter, melted
- ½ cup ragi flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- Chocolate chips, for topping
- In a bowl add yogurt and baking soda, give it a good mix and let it rest for couple of minutes. You will see that the yogurt will begin to fluff up and form small bubbles.
- At this point add milk, jaggery, melted butter and whisk until everything is properly combined.
- Lastly sieve in the ragi flour, cocoa powder, baking powder and gently fold the dry ingredients in without overmixing until a smooth lump-free batter is achieved. Top it up with chocolate chips.
- Microwave the same bowl for 3 minutes on regular heating mode or till a skewer comes out clean. Serve the cake immediately.
If you like my 3-Minute Ragi Chocolate Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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