Ragi chocolate cake

Finger millet is quite a dry flour so the cake will slightly crack on top as you bake, giving a rustic feel to the cake

Steps for preparation

In a mixing bowl, whisk together ragi flour, cocoa powder, baking soda, salt together and set aside.
In a mixer jar, add bananas, milk and brown sugar then blend.
In a mixing bowl, add blended puree, coconut oil, vanilla extract and whisk well using a balloon whisk.
Add the dry flour mixture little by little and using a spatula mix gently till well incorporated.
Add walnuts, dark chocolate and once again mix gently.
Transfer to the greased pan. Sprinkle white chocolate chips on top evenly.
Bake for 35 to 40 mins or till a skewer inserted comes out clean. Timings will vary for each oven
Ragi Chocolate Cake is ready.