Ragi, also known as finger millet, is a powerhouse of nutrients and has been a staple in many traditional diets. Incorporating this ancient grain into modern recipes like this ragi chocolate cake in a cooker can be both delicious and healthy.
This recipe stands out because it doesn’t require an oven, making it accessible to anyone with a basic kitchen setup. Instead, we use the innovative salt method in a cooker, ensuring a perfectly baked cake with a moist and rich chocolate flavor. This method not only simplifies the baking process but also ensures even cooking and a wonderful texture.
Whether you’re looking to enjoy a healthier dessert, explore the versatility of ragi, or simply want to try a unique baking method, this Ragi Chocolate Cake is a perfect choice. It’s a testament to how traditional ingredients can be transformed into modern culinary delights, offering both nutrition and indulgence in every bite.
WHAT YOU’LL LOVE ABOUT THIS
- A Healthier Treat
- No-oven recipe
- Rich Chocolate Flavor
- Impressive Yet Simple
- Easy and Accessible
SETUP USED FOR BAKING RAGI CHOCOLATE CAKE IN COOKER
Creating this Ragi Chocolate Cake using the salt method in a cooker involves a unique setup that mimics the baking environment of an oven. Here’s a detailed explanation of the process
STEP 1 : Remove the whistle from the cooker, this step is crucial as it allows steam to escape, creating a dry heat environment similar to an oven.
STEP 2: Spread a layer of salt (about 1-1.5 cups) evenly at the bottom of the cooker. The salt acts as a heat diffuser, ensuring that the heat is distributed evenly across the cooker.
STEP 3 : Place a hollow stand on top of the salt layer. This stand elevates the cake pan, allowing hot air to circulate around it evenly. It also prevents the cake pan from touching the salt directly.
STEP 4: Cover the cooker with its lid and preheat on medium heat for about 10 minutes.
INGREDIENTS USED IN MAKING RAGI CHOCOLATE CAKE IN COOKER
Yogurt
Yogurt is often used in baking, including in recipes for cakes and muffins, to add moisture and create a tender crumb. Its water content helps keep baked goods from drying out. Yogurt is slightly acidic, which can react with baking soda to leaven the batter. This reaction produces carbon dioxide gas, resulting in a light and airy texture in the finished product.
BAKING SODA
Baking soda is a chemical leavening agent commonly used in baking. It reacts with acidic ingredients to produce carbon dioxide gas. This gas gets trapped in the batter or dough, causing it to rise and giving the baked goods a light and fluffy texture.
BUTTER
Butter is a classic ingredient in baking and cooking, valued for its rich and distinct flavor. It adds a creamy and luxurious taste to baked goods, enhancing their overall appeal. It creates a tender crumb and adds a richness that can’t be replicated by other fats.
JAGGERY POWDER
Jaggery powder is a natural sweetener made from concentrated sugarcane juice. It imparts a distinctive, caramel-like flavor to baked goods, making it an excellent alternative to refined sugar. Unlike refined sugar, jaggery contains trace minerals like iron and magnesium, providing a more nutrient-dense sweetening option.
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.
RAGI FLOUR
Ragi flour, derived from finger millet, is a whole grain flour rich in nutrients such as calcium, iron, and fiber. Ragi imparts a nutty and earthy flavor to baked goods, adding a distinct character to recipes. Ragi is naturally gluten-free, making it suitable for those with gluten sensitivities.
WHOLE WHEAT FLOUR
Whole wheat flour retains the bran and germ, providing essential nutrients such as fiber, vitamins, and minerals.Whole wheat flour contributes a nutty and slightly sweet flavor to recipes, complementing other ingredients.
COCOA POWDER
Cocoa powder is a key ingredient for adding a rich chocolate flavor to baked goods. Cocoa powder contributes to the dark color of chocolate-based recipes, creating an appealing appearance.
EQUIPMENT USED FOR MAKING RAGI CHOCOLATE CAKE IN COOKER
This recipe needs staples and basic equipment that are easily available in kitchens or in nearby stores.
I have used a 6 inch round pan to bake this cake.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen, and it’s very important to measure ingredients with precision.
A spatula and a whisk help to bring this batter together.
A cooker is required to bake this cake.
TIPS TO MAKE RAGI CHOCOLATE CAKE IN COOKER
- Ensure that ingredients are at room temperature. This promotes even mixing and a smoother batter.
- Baking powder and baking soda are essential for giving the cake for its rise. Make sure they are fresh and not expired for optimal results.
- Make sure to grease your cake pans thoroughly to prevent sticking. Use parchment paper rounds at the bottom for easier removal.
- Mix the batter until just combined. Overmixing can result in a dense cake.
- Spread a thick, even layer of salt at the bottom of the cooker. This helps distribute heat evenly and prevents the cake from burning.
- Preheating the cooker for about 10 minutes is crucial. This step ensures the cooker reaches the right temperature, mimicking an oven’s environment.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slicing the cake while it’s still hot can cause it to crumble.
HOW TO BAKE IT IN THE OVEN
- Preheat oven at 180 degrees for 5-7 minutes
- Grease a 6-inch pan with oil and line it with parchment paper.
- Pour the batter into the prepared pan.
- Bake at 180 degrees for 30-35 mins or till a skewer Inserted in the centre comes out clean.
- 1 cup yogurt
- ½ tsp baking soda
- ½ cup butter, melted
- ¾ cup jaggery powder
- ½ tsp vanilla extract
- ¼ cup milk
- ½ cup ragi flour
- ½ cup whole wheat flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- For the glaze
- ½ cup almonds, chopped
- 1 cup chocolate (175g), melted
- 1 tbsp oil
- Spread a layer of salt at the bottom of a cooker and set it on a medium low heat. Place a hollow stand in the middle and cover the cooker with its lid. Let it pre heat for 10 mins.
- Grease a 6-inch round pan with oil or butter and line it with parchment paper.
- Meanwhile, make the cake batter by adding yogurt and baking soda. Give it a mix and set it aside for 2-3 mins till it becomes frothy.
- Add milk, melted butter, jaggery and vanilla extract and whisk well till no lumps remain.
- Now, sift in the ragi flour, whole wheat flour, cocoa powder and baking powder. Whisk again to form a smooth batter with no lumps or flour pockets remaining.
- Transfer the batter into the greased pan and place it carefully over the hollow stand.
- Now bake the cake in a preheated cooker for 40-45 mins or until a skewer inserted in the centre comes out clean.
- To make the glaze, fold in the chopped almonds into the melted chocolate and oil. Mix till everything is well combined.
- Once the cake has cooled down, pour the melted glaze over the cake and let it set for 5-10 mins before serving.
If you happen to make this delicious ragi chocolate cake in cooker , do tag me on Instagram and use #BakewithShivesh. I’d love to see your creations.
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