Monday, April 7, 2014

Finger Millet-Corn Meal Chocolate Cake (Gluten Free)

As we have been working with propagation (rather re-introduction) of millets in our region, we’ve had some excellent support from agriculturists, academicians and researchers. When we came up with the recipe booklet of traditional madwa (fingermillet/ragi) food-items, quite a few of them encouraged us to come up with original recipes of food-stuffs which are more acceptable to an urban population. 

Of course, there are quite a lot of recipes for making cakes etc. However, we thought of developing our own recipes. Over the last 6 months, few of us have been working quite hard on this and we’ve come up with 3 recipes for cakes.

This recipe has been voted the best by our kids.


Unsalted butter: 1 cup
Sugar: 1 cup
Corn meal: ¾ cup
Ragi/Fingermillet flour: ¾ cup
Unsweetened cocoa: ¼ cup
Eggs: 3 large ones
Salt: ¼ teaspoon
Vanilla extract: 1.5 teaspoon
Baking powder: 1 teaspoon
Boiling hot water: ¼ cup


1. Separate the whites and yolk of the eggs.
2. Whisk the whites.
3. Sift the corn meal, ragi flour and cocoa powder along with baking powder and salt.
4. Add ¼ cup of boiling hot water to the above flour mixture and mix it well. Keep aside to cool.
5. Cream the butter and sugar.
6. To this, add the yolk of the eggs and vanilla extract and mix well.
7. Add flour mixture (item nos. 4) to the butter-sugar-egg yolk mixture to get a medium consistency batter.
8. Fold the whisked egg whites (item nos. 2) to the batter.
9. Bake at 170 degree Celsius for 50-60 minutes. 

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