Grease a 7 or 8 inch pan and line with parchment paper.
Preheat the oven to 170 C for at least 15 mins. If using a fan forced oven, preheat at 160 C.
Sieve together ragi flour, wheat flour, salt, baking powder, baking soda and cocoa. Sieve thrice.
To the same bowl, add sugar or jaggery.
Pour milk, vanilla, curd, and butter to the bowl. Whisk the curd before adding it.
Mix everything well just until combined. Do not over mix.
Pour the mixture to the greased tray.
Knock the pan to the kitchen counter a few times.
Bake for 25 to 30 mins. Mine was done at 30 mins. When the cake is done a skewer inserted comes out clean.
Cool the cake for about 15 mins before removing the cake to the wire rack. This cake is very delicate so handle it gently.
Cool the ragi cake completely before slicing.
Frosting: In a bowl add 1 cup non dairy whipped cream Beat with an electric mixer on high speed until stiff peaks form.then add 1 tbsp cocoa powder and just beat 1 min more.
Chocolate frosting (optional) Pour milk to a pot or pan.
Add cocoa and sugar. Mix well and boil stirring often.
Within few minutes the mixture turns thick. Add vanilla extract and 2 tsp butter turn off the heat.
Cool this completely. The chocolate sauce thickens after cooling.
Now take a cake divide the cake into a two pieces.
Take 2nd layer of the cake sprinkle some sugar Syrup and pipe some cream frosting and spread evenly.
Now put 1 st layer on it and cover all sides and top of the cake.
Pour the chocolate sauce over the cake.
Gently spread with a spatula. Sprinkle some white chocolate or sprinkles.
serve and enjoy!
