Indulge in the decadent delight of a super soft semolina chocolate cake, a recipe that’s as easy as it is delicious. This isn't your average chocolate cake; the addition of semolina creates a wonderfully moist and tender crumb, elevating the classic to new heights. Forget dry, crumbly textures – this recipe guarantees a melt-in-your-mouth experience that will leave you craving more. The rich chocolate flavor is perfectly balanced, making it the ideal dessert for any occasion, from casual weeknight treats to impressive dinner party finales.
This simple yet sophisticated recipe requires minimal ingredients and straightforward steps, perfect for both novice and experienced bakers. Ready to transform your kitchen into a chocolate haven? Let's dive into the step-by-step guide to baking the most unbelievably moist and delicious semolina chocolate cake you've ever tasted.
Tools Needed
- Mixing bowl
- Jar
- Sieve
- Pan (non-stick preferred)
- Butter paper or flour
Ingredients
- Fine semolina: 1 cup
- Curd (yogurt): 1/2 cup
- Sugar: 1/2 cup
- Water: 1/2 cup
- Oil (refined): 1/4 cup
- Flour: 1/2 cup
- Cocoa powder: 1/4 cup
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Vanilla essence: a little
- Dry fruits (optional)
Step-by-Step Instructions
Step 1. Prepare the Wet Ingredients and Rest
- Grind 1 cup of fine semolina slightly in a jar.
- In a mixing bowl, beat 1/2 cup of curd until smooth.
- Add the ground semolina, 1/2 cup of sugar to the curd and mix well.
- Add 1/2 cup of water (or milk) and mix until no lumps remain.
- Add 1/4 cup of oil and mix well. Let the mixture rest for half an hour.
Step 2. Combine Dry Ingredients and Mix the Batter
- Grease a pan with oil and line with butter paper or dust with flour.
- After 30 minutes, sieve 1/2 cup of flour, 1/4 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda (or 1 tsp Eno) into the semolina mixture.
- Mix the batter well in one direction until light and fluffy.
- Add a little vanilla essence and mix.
Step 3. Bake the Cake
- Pour the batter into the prepared pan.
- Add dry fruits (optional) to the top.
- Bake on low heat, covered, for about 15 minutes or until a toothpick inserted comes out clean.
Step 4. Cool and Serve
- Let the cake cool completely before removing from the pan.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Ensure the semolina is finely ground for a smoother texture.
- If you don't have curd, you can use milk with one spoon of vinegar.
- Don't overmix the batter; mix until just combined.
- The batter should be of medium consistency, not too thick or thin, to prevent a flat or cracked cake.
- Bake on very low heat to ensure even cooking.
Nutrition
- N/A
FAQs
1. Can I substitute the semolina?
While semolina gives the cake its unique texture, you can try substituting it with fine breadcrumbs or almond flour. The texture might be slightly different, but it will still be a delicious chocolate cake.
2. How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it for longer storage.
There you have it – a super soft semolina chocolate cake that's sure to impress! Enjoy this decadent treat with friends and family, or savor a slice for yourself as a well-deserved reward. Happy baking!