RAGI CHOCOLATE CAKE IN A DABBA

Imagine the aroma of cocoa wafting through the air, mingling with the earthy scent of ragi flour. The pressure cooker on low heat with a cake inside rising gently that is soft, moist, chocolaty and full of promise. The ragi and whole wheat flour lends a nutty taste, the cocoa powder an intensely deep flavour, the jaggery adds warmth and complexity. This Ragi Chocolate Cake is more than just a dessert; it’s a celebration of mindful baking, where nutrition meets nostalgia. Made without maida, eggs, or refined sugar, and baked using the salt method in a cooker, this cake is a testament to how simple ingredients and traditional techniques can yield extraordinary results.

Earthy, dark and unapologetically rich, this cake carries the soul of ancient grains wrapped in the allure of chocolate. It’s a creation that feels both rooted and modern, rustic yet refined. Its aroma is warm and inviting, with hints of roasted depth and cocoa richness that linger in the air long after it’s baked. Topped with almonds, it’s a reminder that baking can be both nourishing and decadent, and that sometimes, the most memorable flavors come from the most unexpected places.

WHAT YOU’LL LOVE ABOUT THIS RECIPE

• Eggless
• No oven
• Rustic and warm
• Easy to make
• Uses basic pantry staples and equipments

INGREDIENTS USED IN RAGI CHOCOLATE CAKE IN A DABBA

• RAGI FLOUR

Ragi flour is the heart of this recipe, that is gluten-free, rich in fiber, iron, calcium and other essential nutrients. It aids in digestion, improves bone health, provides energy, lends a unique nutty flavor to the cake and also increases the nutritional value of the cake significantly.

• COCOA POWDER

Cocoa powder is essential in providing the cake a rich chocolate flavor, deep color and a lighter texture. Its rich flavor balances the sweetness of the jaggery and makes the cake look rich and tempting. It is the primary source of lending a chocolaty flavour to baked goods.

• JAGGERY

Jaggery is a natural unrefined sweetener used as a substitute for sugar. It adds a rich caramel-like flavor to the cake and makes the texture moister yet dense. It also lends a darker colour to the cake enhancing the appearance and adds a subtle complexity to the texture and flavor of the cake.

• YOGHURT

Yogurt acts as a leavening agent and adds moistness and softness to the cake. It also acts as a substitute for eggs making it perfect for everyone. The slight sour tang of the yogurt also helps balance the sweetness in the cake. Plus, it is also nutritious.

• MILK

Milk is a common liquid ingredient in baking, contributing to the overall moisture content of the batter or dough. The proteins and fats in milk can help tenderize the crumb of baked goods, resulting in a softer texture.  I have used Nestle toned milk.

• GHEE

Ghee is free of potentially unhealthy additives, preservatives and trans fats. It is high in monounsaturated omega-3s that promote a healthy heart and cardiovascular system. The ghee helps in keeping the cake moist and tender. It not only enhances the nutty taste of atta and ragi but also makes the cake more fragrant, adding to their homely, nostalgic charm.

EQUIPMENTS USED IN RAGI CHOCOLATE CAKE IN A DABBA

The kind of equipment you use when you’re baking makes a huge difference to the end result. I would recommend you to use good quality mixing bowls. 

Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Not a single day goes by in my kitchen when I don’t use a spatula and a whisk. 

You will also need a stovetop, a steel dabba/container and a cooker to bake the cake in.

TIPS TO KEEP IN MIND WHILE MAKING THE RAGI CHOCOLATE CAKE IN A DABBA

1. Use a sturdy, heavy-bottomed cooker to make your cake in. The thick material allows even heat distribution and does not heat up too quickly, which can result in a burnt bottom layer.
2. Add salt to the pressure cooker before heating. The salt forms a protective base as well as ensures even heating.
3. Place a metal stand over the salt. This helps create an air gap, ensuring even heat distribution.
4. Always preheat your cooker for 5-10 minutes. And keep the flame on low to medium heat while baking. Too high heat can cause the cake to burn on the outside while remaining undercooked on the inside.
5. Add a generous and even layer of chopped almonds over the cake. Make sure to chop them roughly and not too fine, as that helps in bringing a crunchy texture in contrast to the soft cake. You can also use nuts of your choice like cashews, walnuts, hazelnuts, etc.

RELATED RECIPES FROM THE BLOG

1. ATTA DRY FRUIT CAKE IN A DABBA
2. 3 MINUTE RAGI CHOCOLATE CAKE
3. EGGLESS RAGI CHOCOLATE CAKE IN A MICROWAVE

RAGI CHOCOLATE CAKE IN A DABBA

 

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Ingredients

• 1 cup yoghurt
• ½ tsp baking soda
• ¾ cup jaggery
• ½ cup ghee, melted
• ¼ cup milk
• ½ tsp vanilla
• ½ cup ragi flour
• ½ cup whole wheat flour (atta)
• ¼ cup cocoa powder
• 1 tsp baking powder
• ⅓ cup chopped almonds to garnish

Instructions

1. Spread a layer of salt at the bottom of a cooker. Place a stand over it and close the lid. Preheat this on medium heat for 5-10 minutes and meanwhile, grease and line a 6-inch steel dabba.
2. Add the yoghurt to a bowl. Mix in the baking soda and in a few seconds the mixture will turn frothy and voluminous.
3. Now, whisk in the jaggery, melted ghee, milk and vanilla. Make sure to mix in everything well.
4. Add the ragi flour, whole wheat flour, cocoa powder and baking powder to the wet ingredients. Whisk in the dry ingredients but avoid overmixing at this stage.
5. Pour the batter into the lined dabba and add the chopped almonds over it.
6. Place the dabba on the stand and bake for 30-35 minutes or until a skewer inserted in the centre comes out clean.
7. Demould and slice once the cake is completely cooled.

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If you like my 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!