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Kambu chocolate cake is such a fantastic recipe and after eating the cake no one would believe that it is made with the humble kambu or bajra. After my random experiment I myself could not believe how spongy it came out. From then I made it quite often and everybody who tasted it loved it too. Not only the texture, but also the taste was more than you could imagine. This is a butterless cake but I have used eggs as it makes the cake fluffy. I could not click the stepwise pictures but soon will post them too. Its such an easy cake you don’t even need a blender just a spoon will do to mix up all the ingredients.
Makes a small 6 inch cake
Total Preparation Time – 30 – 40 minutes
- Kambu maavu / Pearl Millet Flour / Bajra flour – 100 grams
- Sugar – 100 grams
- Eggs – 2 (At room temperature)
- Vanilla essence – 1.5 teaspoons
- Coco powder – 50 grams grams
- Baking powder – 1/2 teaspoon
- Baking soda – A pinch
- Salt – 1/8 tsp
- Oil – 50 ml
Extras you will need:
- Pressure cooker (Whistle or regulator not needed)
- 6 inch wide cake pan
- Grease the inside of a small round cake pan that measures 6 Inch x 2 Inch with little oil and dust some kambu flour over it, tap off the excess. (Place parchment paper or butter paper optionally inside the pan)
- Preheating – Take a pressure cooker and place the separator plate into it and close the cooker with its lid as shown in this recipe. Place this set up on flame and preheat the cooker for about 10 minutes on high flame. Do not place the whistle / regulator, you will not need it.
- While the cooker is getting preheated, make the batter.
- To a dry bowl add kambu flour, coco powder, salt, baking powder, baking soda and mix well using a whisk.
- Mix oil, eggs, sugar, vanilla essence and beat until all ingredients gets mixed up well. You don’t have to use a beater just a whisk/spoon/fork will do.
- Once done mix the flour mixture little by little and make a thick yet flowy batter. If it is too thick add some water to it.
- Pour into the cake pan and place into the preheated cooker and bake for 30 to 40 minutes or until done. Check after 25 minutes to see if the cake is ready. Insert a wet toothpick into the center of the cake pan. If you find batter sticking to the stick then bake for some more time, say 5 to 10 minutes.
- Once the cake is ready remove from the cooker and set aside until it cools down.
- Slide a knife around the cake sides and remove from pan. Cut and serve.
TIP : Since bajra is coarser than maida, using oil is preferable to keep it soft and moist. But you can replace oil with same quantity of melted butter too. Also eggs make the cake fluffy. I haven’t tried an eggless version will update it soon once I experiment.
For corn cake recipe click here!