Homemade Chocolate Suji Cake Recipe
A moist, rich chocolate cake made with fine semolina (suji) and no eggs. This easy-to-make treat is perfect for tea time, celebrations, or when you just crave something homemade and chocolatey.
Equipment
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
- 8-inch round cake pan
- - Oven
- - Parchment Paper
- Wire rack (for cooling)
Ingredients
- 1 cup fine suji semolina
- ¼ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ cup plain yogurt curd
- ¼ cup neutral oil sunflower, canola, etc.
- ½ cup milk
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla or chocolate essence
- Optional: ¼ cup chopped nuts or chocolate chips
Instructions
- Mix Dry Ingredients: In a bowl, combine suji, cocoa powder, powdered sugar, baking powder, and baking soda.
- Add Wet Ingredients: Stir in yogurt and oil. Gradually mix in milk until a smooth batter forms.
- Rest the Batter: Let the batter rest for 15–20 minutes to allow the semolina to hydrate.
- Preheat Oven: Preheat oven to 180°C (350°F). Grease and line an 8-inch cake pan.
- Add Flavor: Stir in vanilla or chocolate essence.
- Bake: Pour batter into the prepared pan. Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and enjoy as is, or frost with chocolate ganache or whipped cream.
Notes
Use fine suji for the best texture.
Adjust sweetness to taste.
Add chocolate chips, nuts, or dried fruits for variation.
Resting the batter is essential—don’t skip it!
