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Jaggery Atta Chocolate Cake (eggless)

THINGS TO KEEP IN MIND FOR JAGGERY ATTA CHOCOLATE CAKE (eggless)
1. The first step of the recipe calls for combining baking soda and yogurt/curd. Here, make sure that your baking soda is not expired and that you are not using the watery portions of the curd/yogurt.
2. You also need to take care of the fact that after you have combined the two, you need to give it 5-7 minutes to foam up. Don’t rush this process as it will take a few minutes to show results.
3. While adding milk, adding warm milk always is better than adding cold milk. Warm milk mixes in much more smoothly and leads to a lump free batter than adding in cold milk which will get mixed in but not as easily and not as quickly as warm milk.
4. Since this is an eggless cake, whisk everything really nicely so that you can incorporate an adequate amount of air. But while mixing in dry ingredients into the wet, make sure to not carefully use a spatula and incorporate the two together. Overmixing here will lead to a tough cake and nobody wants that.
Ingredients
* 1 cup (285gms) curd/yogurt
* ½ tsp (3gms) baking soda
* 1+1/4 cup (150gms) whole wheat flour
* ¼ cup (30gms) cocoa powder
* 1 tsp (4gms) baking powder
* 1 cup (200 gms) refined jaggery/castor sugar
* ½ cup (120ml) vegetable oil
* 1 tsp (5ml) vanilla
* ⅓ cup (75ml-80ml) milk
* 1 tbsp (12gms) coffee powder (optional)
* ½ cup (50gms) walnuts (optional)

Instructions
1. In a small bowl combine yogurt and baking soda. Let this sit aside for 5 minutes or until it foams up.
2. Meanwhile, in another bowl add in whole wheat flour, cocoa powder, baking powder. Give this a good mix and set it aside.
3. In a big bowl add in oil and jaggery/caster sugar. Whisk this at medium high speed till the mixture becomes slightly pale. Add in the curd/yogurt and baking soda mixture and whisk again.
4. To the same bowl, add in vanilla essence and warm milk and coffee and combine all wet ingredients.
5. Once combined, add in dry ingredients and bring the cake batter together.
6. Pour the batter into the greased pan and top it off with some walnuts.
7. Bake for 30-35 minutes on convection mode in pre-heated microwave or for about 40-45 minutes in cooker on low flame; until a skewer inserted comes out clean.
(Optional: Melt a dairy milk chocolate & spread it over the baked cake to get a layer of creamy chocolate flavour)
Happy Baking!! 😊

Jaggery Atta Chocolate cake (eggless)