17 Jan 2017

Kambu Chocolate Cake | Pearl Millet Chocolate Cake | Bajra Chocolate Cake

I first saw this recipe by Divya in Kitchen Galatta and I immediately knew I wanted to try this recipe and I noted down the ingredients. I had a packet of kambu and wanted to use it up and this cake seemed too good to pass by.


Kambu Chocolate Cake

I love cooking with millets and I'm always trying out different recipes using various millets. But kambu is one of the millets that I've never tried before. This cake is tasty and delicious and good for health too. I have baked this 4 times now and it's always a lovely snack for my family.


Bajra Chocolate Cake


KAMBU CHOCOLATE CAKE
Preparation time 20 mins | Baking time 25 mins | Serves 6-8
Adapted from - here

Ingredients
  • Kambu maavu(bajra/pearl millet flour) - 100 gms
  • Organic cane sugar - 100 gms
  • Baking powder - 1/2 tsp
  • Eggs - 2
  • Baking soda - a pinch
  • Oil - 50 ml
  • Cocoa powder - 50 gms
  • Milk - 3-4 tbsp (if needed)
  • Salt - 1/4 tsp
  • Chocolate chips 1/3 cup
  • Walnuts - 1/3 cup
  • Vanilla - 1 tsp
  • Instant coffee granules - 1/2 tsp (I used nescafe)
Kambu Chocolate Cake

Similar recipes
Check out the other millet recipes here

Kambu Chocolate Cake

Method
Pre heat the oven to 180 degrees C. Grease and line a 5 or 6 inch baking pan. Coat the chocolate chips and nuts with a tbsp of kambu flour.

1. Beat the eggs and cane sugar for 2 minutes. Add the vanilla and beat again.

2. Add the oil and beat again.

3. Sift in the kambu flour, cocoa powder, salt, baking powder, baking soda and coffee granules. Mix well.

4. If your batter is thick add the milk. My batter was thick so I added the milk. Add 1 tbsp at a time.
5. Add the chocolate chips and nuts to the batter. Mix in.

6. Transfer the batter to the prepared pan and bake for 20 mins and then reduce the temperature to 150 C and bake for 5 minutes.
7. Remove and let it cool for 15 minutes, then remove from the pan and cool completely.


Pearl Millet Chocolate Cake

Notes
1. Add the milk only if the batter is thick. Otherwise it's not needed.
2. You can use white sugar too.
3. Toast the chopped nuts in a microwave or oven before adding to the batter.
4. Do not over bake the cake. It gets very dry if you over bake it. I have baked this cake 4 times now and each time I have tried a different temperature and I have settled with what I've given above. 
5. It is fine if the skewer comes out with a few crumbs sticking to it, like a brownie. If you wait for the skewer to come out clean then the cake can get dry.
6. One time, I over baked the cake and it became too dry to eat so I glazed the cake with grape juice and then we had it. You can brush some sugar syrup too, to give it some moisture.
7. You can skip the chocolate chips and use only nuts too. Or leave out both.
8. Once I used whole kambu and blitzed it well in my blender and used it in the cake. That made the cake grainy so I would suggest buying store bought kambu flour itself.
9. You can also frost this cake with ganache.
10. If you want to bake this cake in a pressure cooker, check out Divya's blog (follow the link given above)for details on it.

Until next time,
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4 comments:

  1. I love how moist it looks... I have tried cake with ragi and loved it...

    ReplyDelete
  2. Cakes are always a treasure in your space. Hail this one as well.

    ReplyDelete
  3. This is amazing.I love this flavour and its simple.Your presentation is also good.Thank you so much for sharing this great recipe.I will try this.

    ReplyDelete

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