1.
In a mixing bowl whisk butter, jaggery powder & vanilla essence till it turns fluffy.
2.
In another bowl whisk ragi flour, wheat flour, Moringa powder, milk powder, salt, baking powder & baking soda.
3.
Now mix the flour mixture with butter mixture.Add milk to make thin batter.But batter should not be too thin or too watery.
4.
Now grease a baking tray with butter & pour the batter in it.
5.
Preheat the oven & bake it in convection mode for 30 to 35 minutes in 180°C.
6.
Melt 100gm chocolate in a microsafe bowl with desiccated coconut ,fresh cream & 1 cube butter.Micro it for 30sec. If needed micro it again for 30 sec.Chocolate ganache is ready.
7.
Pour the ganache over the cake & sprinkle grated chocolate.
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