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