Hello, I am Elise. Today, I’m gonna show you how to make whole wheat eggless dark chocolate cake using jaggery and curd recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Whole Wheat Eggless Dark Chocolate cake using Jaggery and Curd Recipe
Whole Wheat Eggless Dark Chocolate cake using Jaggery and Curd is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Whole Wheat Eggless Dark Chocolate cake using Jaggery and Curd is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook whole wheat eggless dark chocolate cake using jaggery and curd using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Whole Wheat Eggless Dark Chocolate cake using Jaggery and Curd:
- Get For Dry ingredients-
- Make ready 2 cups whole wheat flour
- Take 1.5 tsp baking soda
- Get 1/2 tsp baking powder
- Prepare 1/4 cup cocoa powder
- Make ready 1 pinch salt
- Take For Wet ingredients-
- Get 3/4 cup curd
- Make ready 1 cup Jaggery
- Take 3/4 cup oil
- Take 1/2 cup milk
- Get For Frosting-
- Take 400 gms dark / milk chocolate / compound
- Get 250 gms heavy cream/ Amul cream
- Make ready 5-6 Strawberries
Instructions to make Whole Wheat Eggless Dark Chocolate cake using Jaggery and Curd:
- Sift all the dry ingredients and keep aside.
- Melt the Jaggery in the microwave in 10-second intervals and mix all the wet ingredients except milk in a bowl.
- Fold the dry ingredients in the wet ingredients bowl in parts. Add milk gradually and mix.
- Preheat a deep container with salt and a stand to keep the cake for 10 minutes.
- Grease the cake tin and dust some flour. Now pour the cake mixture.
- Keep in the heated container, cover and let it cook on medium flame for about 45-50 minutes. And then do a toothpick test.
- If it comes clean, take out the cake tin and let it cool before demoulding.
- Now for frosting, chop the chocolate into very tiny pieces and heat the cream in a separate container. Now pour the hot cream over the chocolate and mix till all the chocolate is melted. Keep the chocolate ganache in the fridge to thicken up.
- Now demould the cake, and pour ganache over it.
- Take some strawberries and cover in ganache till half. Decorate on your cake.
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