Ragi Chocolate Cake is a delicious and healthy twist on traditional chocolate cake. Ragi, also known as finger millet, is a super grain known for its health benefits. It is a staple grain in many parts of India. This cake recipe uses Ragi flour instead of conventional wheat or maida flour, making it a healthier choice that's high in fiber and gluten-free. The addition of rich cocoa powder gives the cake its delightful chocolatey flavor.
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Preheat the oven to 180°C (350°F) and grease a cake tin with butter.
In a large bowl, mix together the Ragi flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the melted butter or oil, honey or brown sugar, and eggs until well combined.
Gradually add the dry ingredients to the wet ingredients, and stir gently to combine.
Pour the batter into the prepared cake tin and level it with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Allow the cake to cool before serving.