Episode 18 of #SmallServeDesserts, a series where I bring you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
Small cake to celebrate big wins🍫🥰. Made this eggless, whole wheat, no-oven chocolate cake to celebrate the award 💫

Ingredients
🍫2 tbsp yogurt (dahi)
🍫1/8tsp baking soda
🍫3 tbsp sugar/jaggery
🍫2 tbsp oil
🍫1 tbsp milk
🍫3+1/2 tbsp atta
🍫1tbsp cocoa powder
🍫1/4 tsp baking powder
🍫2 tbsp hot water
Glaze
🍫1/2 cup milk chocolate chips
🍫2 tbsp oil
🍫8-10 chopped cashews

Method
1. Grease a 3 inch saucepan and keep aside.
2. In a bowl add curd and baking soda together and let it rest for few minutes until it foams up.
3. Into this jaggery, oil and milk and give it a mix.
4. Sift in atta, cocoa powder and baking powder and combine it with wet ingredients gently. Lastly add hot water to make a smooth batter.
5. Pour the batter in the saucepan and put it on the induction on lowest heat possible. Cover it with the plate and bake it for 20-25 minutes till a skewer comes clean.
6. For the glaze- melt the chocolate and combine oil in it. Add chopped cashews and your glaze is ready.
7. Wait for the cake to come at the room temperature and then decorate it with the nut glaze.

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