Chocolate Semolina Cake

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This is a soft, moist cake made with fine semolina and other easily available ingredients. It is eggless and has no butter. I always have fine semolina (chirotti rava) at home as I frequently bake breads with it. If you have the regular variety you can just grind it a little and use. I have used oil instead of butter and fresh curd instead of eggs. Hershey’s Cocoa powder is the best and if you can procure it, you should definitely use this brand. I layered the cake with some home-made chocolate sauce. When the cake came out of the oven, I was thrilled to see the flat top!!!!

Chocolate Semolina Cake

Zarna Bheda

Simple and easy to make chocolate semolina cake. You can have it as a tea cake or top it with a spread or ganache to make it more sinful.

5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Indian Dessert

Servings 6

Equipment

• OTG

Ingredients

  

• 1 cup Fine Semolina
• ½ cup Fresh curd
• 1 cup Milk you may need 1/2 cup extra
• 1 ¼ cup Powdered Sugar
• ¼ cup Cocoa Powder
• ¼ cup Olive Oil
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• Any Chocolate Spread

Instructions

 

• Mix semolina, cocoa powder and powdered sugar in a large mixing bowl.
• Add fresh curd and olive oil and mix gently.
• Finally add milk and stir to form a batter. You may or may not need the entire quantity. It should be a smooth batter. Cover and keep aside for half an hour during which the semolina will absorb the moisture and the batter will become thick.
• Preheat oven for 10 minutes @170 degrees Celsius.
• To the batter add baking soda and baking powder. Add milk little by little and fold gently to make the batter of pouring consistency. Do not make it too runny.
• Line the base of a 7" round cake tin with parchment paper and lightly grease the tin,
• Pour the batter in this tin. Tap the tin few times on the counter to release air bubbles from the batter.
• Bake @170 degrees for 25 minutes or till toothpick inserted in the centre of the cake comes out clean.
  
• Remove the tin from the oven and de-mould the cake carefully. Let it cool on a wire rack.
  
• Apply chocolate spread / ganache and enjoy!!
  

Notes

1. I have used 200ml measuring cups
2. Taste the curd before you use it. It shouldn’t be sour.
3. You can vary the quantity of sugar depending on how sweet you would like the cake to be. 
4. You can also add a tsp of vanilla or chocolate essence.

Keyword cake, chocolate, eggless, semolina

If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story

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