- NIHKAN’s All Purpose Millets Mix – 130 gm
- Cocoa Powder – 30 gm
- Baking powder -1 tsp
- Baking soda – 1/2 tsp
- Curd/ yogurt – 60 gm – ¼ cup
- Apple sider vinegar – 1tsp 5ml
- Jaggery powder- 80 gm
- Milk- 80 ml
- Oil- 60 ml
- Salt – pinch
- Vanilla extract (optional) – 1tsp
For chocolate Ganache
- Dark chocolate compound-200 gm
- Fresh cream -100 gm
For chocolate Ganache:
- Chop chocolate into small pieces and melt in a microwave in a time interval of 30 seconds.
- Add in room temperature cream and mix until well combined. Allow it to come to room temperature before using.
- Chill your cake at least for an hour before you use ganache over it.
For cake:
- In a bowl take curd/ yogurt, Add in Jagger powder to yogurt mixture and mix until well combined.
- Add in oil, vinegar and mix. Add cocoa powder, baking powder, baking soda and mix well.
- Add in All purpose millet mix flour. Add milk to adjust the consistency.
- Transfer the batter to 3 greased pan equally to make chocolate sponge for cake.
- Bake it at 170 degree C in a ore heated oven for 25-30 min or until a toothpick inserted in the centre comes out clean.
- Assemble the cake with layers of chocolate ganache in between and decorate it beautifully using some heart fondants.
