Semolina Mango Marble Cake
Ingredients
• 3/4 cup semolina
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• A pinch of salt
• 1/2 cup milk
• 1/8 cup + 2 tablespoons oil
• 1/2 cup jaggery
• 1/2 teaspoon cardamom powder
• 1/4 cup mango puree
• 1 teaspoon vinegar
• 1/2 teaspoon mango essence
• 1/2 teaspoon yellow food colour, optional
• 1 tablespoon unsweetened cocoa powder
Instructions
1. In a bowl, add semolina or sooji. Then add milk, oil, mango puree,
mango essence, yellow colour and jaggery and give it a nice mix.
2. Add pinch of salt and cardamom powder. Mix and keep it aside for
20-30 minutes.
3. After 30 minutes, add more milk to adjust consistency, if needed
and grind the batter in a grinder.
4. Now add in baking powder, baking soda and vinegar and give it a
light mix using a spatula.
5. Take 3 tablespoons batter in a separate bowl. Add cocoa powder
to it and give a light mix.
6. Preheat oven at 190˚C for 15 minutes.
7. Grease a baking tin or mould with oil.
8. Place a parchment paper and grease it well.
9. Transfer the mango batter into the mould. Then some chocolate
batter over it and nish it o with the mango batter again.
10. Bake at 190˚C for 35-40 minutes, till a skewer inserted comes out
clean.
11. Let it cool down and then invert on a cooling rack and cover it.
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Whole Wheat Chocolate Cake
Ingredients
• 1/2 cup whole wheat our
• 1/8 cup cocoa powder
• 1/8 cup milk powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• A pinch of salt
• 1/4 cup milk
• 1/2 teaspoon co ee
• 1/2 teaspoon chocolate or co ee essence, optional
• 1/4 teaspoon vinegar
• 6 tablespoons fresh curd
• 6 tablespoons powdered sugar or jaggery
• Oil, for greasing
• 5-6 red cherries
Instructions
1. Preheat the oven or OTG at 190˚C for 15 minutes.
2. In one bowl, add sugar and curd and whisk them well.
3. Add co ee to the milk and mix it well.
4. Add co ee milk to the curd mixture along with chocolate essence.
5. Now sieve in the whole wheat our, cocoa powder, milk powder,
baking powder, baking soda and salt.
6. Mix it gradually, using the cut and fold technique, with a spatula.
7. In the end, add vinegar and give a light mix.
8. Grease a loaf tin or cake mould and transfer the batter to it.
9. Bake on 190˚C for 35-40 minutes or till a skewer comes out clean.
10. Let it cool down and then transfer to a wire rack and keep it
covered.
11. Garnish the cake with some chocolate ganache and cherries.
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Dark Chocolate Ganache
Ingredients
• 100 grams dark chocolate compound
• 100 grams fresh or whipping cream
Instructions
1. Chop the chocolate compound and microwave it in a glass bowl at
20 second intervals.
2. Stir it well between each interval until completely melted.
3. Add in room temperature cream to it and stir continuously with a
spatula.
4. Now transfer to a piping bag to make designs or simply spread it on
your cake.
