Decadent Eggless Wholewheat and Ragi Chocolate Cake

The chocolate craze is still on, but is there a way I could make the chocolate cake a tad healthier perhaps. That is when I came across the recipe and then added my own lil elements to it to make it even more interesting, like making the chocolate frosting by melting nutty chocolates from Kodaikanal and then topping the cake up with some ready-made caramel drizzle! The result was amazing!

The stuff required to make the Eggless wholewheat

Whole Wheat Flour- 1 cup   Finger millet/ragi flour-1/2 cup
   Powdered Sugar-1 cup
   Baking Soda-3/4 tsp
   Cocoa powder -2 tbsp
   Salt -a pinch 
   Thick yogurt-3/4 cup
   Milk -1/4 cup +2 tbsp
   Any flavorless oil -1/4 cup
   Vanilla essence- 1 tsp
   Honey-2 tsp
   Walnuts toasted and chopped- 1/2 cup
   Kodaikanal nutty chocolate pieces (3-4) Ooty ones will also do.
1/4 cup cream 
Store bought-Chocolate and Caramel syrup-a lil drizzle

How to go about making the Decadent Eggless Wholewheat and Ragi Chocolate Cake 

First things first, preheat the oven at 180 degree C. Grease and dust your cake pan and line it with parchment paper. In a bowl sieve ragi flour, wheat flour,baking soda, cocoa powder and salt.
Mix the milk, vanilla essence and oil to the yogurt plus add the honey. Add this milk honey mix to the flour mix. Don't over do the mixing bit. I toasted the walnuts and chopped them up and and added it to the cake mix. Pour this cake mix in your greased cake pan and tap it gently to even out the mix in the pan. Bake in your pre-heated oven at 180deg C for 35-40mins. 

Once the cake is cooled. Chocolate ganache or frosting is recommended. I  poured warm cream over pieces of kodaikanal bought nutty chocolates and then mixed this with a whisk and then poured this over the cake. I also made some criss cross with the store bought caramel syrup. It added an extra zing to the cake!