I am currently obsessed with eggless baking. I had made cake without eggs earlier. They would work sometimes and sometimes they won't. But I kept trying. All those failed experiments paid off. I learnt what not to do. It wasn't until quite recently that I learnt the tricks of making a good eggless cake.
I am sharing one such simple recipe that you can make with ingredients commonly available in most pantries. This chocolate cake made with semolina flour and cocoa powder is very light, fluffy and chocolatey.
I have used some cocoa butter in this cake but it is completely optional. I happened to have some at home and I used it to boost the chocolate flavour in the cake. The recipe will work perfectly well without it too.
I made this cake with all purpose flour. If you guys are wondering whether you can use whole-wheat flour here, so let me tell you, you can. This recipe will work with whole-wheat flour or aata too.
3/4 cups - All purpose flour
3/4 cups - Semolina
1/2 cups - Cocoa powder
1/4 cups - Cocoa butter (optional)
1/3 cups - Vegetable oil or Unsalted butter
1/2 cups - Yogurt
1/2 cups - Warm water
3/4 cups - Jaggery powder
1/4 tsp - Salt
1 tsp - Instant coffee
1/2 tsp - Baking Soda
Some chopped nuts (optional)
In the nixing bowl, take the cocoa powder and cocoa butter and mix in the warm water. If you are using cocoa butter, the warm water will melt the it.
Once the cocoa powder is dissolved, add in all the ingredients except the all purpose flour and baking soda.
Set this mixture aside for around 30 minutes. This step of soaking the semolina in the liquid is important to make a fluffy cake.
After 30 minutes, if you notice that the mixture has absorbed a lot of water and is already thick like a cake batter, you can add 1/4 cups warm water to it.
After this, mix the baking powder with the flour and add it to the wet mixture. Mix well until everything is well combined.
Pour this mixture in a greased or lined baking dish. You can sprinkle some chopped nuts on top at this stage like I did or leave it as is.
Bake the cake in a pre-heated oven at 180 degrees C for about 30 minutes or until a skewer inserted in the middle comes out clean.
This makes a light and moist cake with a beautiful and intense flavour of chocolate. It will work great as a tea cake or something to snack on, if you are a sweet tooth like me!
If you want to turn this cake into a dessert, top it with some chocolate ganache and you have an indulgent treat for yourself.