CHOCOLATE SEMOLINA CAKE | CHOCOLATE SUJI CAKE
| ULTIMATE RECIPE
Gracious Treatz at YOUTUBE.com
Chocolate Semolina Cake | Suji Cake Recipe – it’s super moist and soft, amazing texture and flavour. If you like a special chocolatebe cake, give this semolina/suji chocolate cake a try because the texture is phenomenal. In fact, semolina flour is also very healthy. I did both egg and eggless version for this. They are both pretty easy with minimal ingredients. This cake is good for any occasions or when you have a small gathering which you can impressed your guests. Let me know your feedback or what other cakes or desserts you would like to see next in the comment box down below.
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Ingredients:
I used 15cm or 6x6 inch pan
120g [½ cup + 2 tbsp] semolina flour
120g [½ cup] whole milk
170g [¾ cup] unsalted butter, softened
120g [1 cup] all-purpose flour
25g [3 tbsp] cocoa powder
7g [1½ tsp] baking powder
150g [¾ cup] caster sugar
1 tsp vanilla extract
¼ tsp salt
3 eggs
20g [¼ cup] chocolate chip (optional)
Instructions:
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Preheat oven at 175°C/348°F.
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Add the milk into the semolina flour and soak for about 30 minutes.
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In a mixing bowl, add in the butter. Set aside until softened.
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Sift the dry ingredients: all-purpose flour, cocoa powder and baking powder. Give them a quick mix. Set aside.
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Once the butter is softened, add sugar. Mix on high speed until creamy and fluffy for at least 1-2 minutes. Scrap the bowl occasionally.
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Add in the vanilla extract and salt. Mix until well combined.
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Add in the eggs, one at a time. Mix until well combined. The batter may seem curdled, it is normal.
[FOR EGGLESS: replace the eggs with the plain yogurt, add all at one go]
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Add in the soaked semolina. Mix until well combined.
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Fold in the sifted ingredients in 2 batches. Fold until combined.
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Transfer into the prepared 15x15cm pan, greased and lined with parchment paper.
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Bake in preheated oven at 175°C/348°F for 50-55 minutes.
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Let it cool on the cooling rack before cutting.
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