simple recipe for a jaggery, Whole Wheat Flour, and Egg Chocolate Cake. The eggs add richness and help make the cake fluffier, while jaggery and whole wheat flour keep it healthier.


Ingredients:
1 cup whole wheat flour
1/3 (2 tbsp)cup cocoa powder
1/2 cup jaggery
4 eggs
1/3 cup oil or melted butter
1 tsp baking powder
½ tsp baking soda
1 /2 cup milk (or plant-based milk)
1 tsp vanilla extract
-1 tsp cinnamon powder


Instructions:

1. Preheat the oven: Preheat your oven to 180°C (350°F) and grease a cake pan.

2. Mix Dry Ingredients: In a bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda.

3. Beat Eggs & Wet Ingredients: In a separate bowl, separate egg white with yolk then beat the egg in high speed until egg white till fluffy and comes soft peaks then add egg yolk and beat in low Speed for 3 to 5 seconds.

In a separate bowl take jaggery, oil (or melted butter), vanilla extract, and milk. Whisk until the jaggery dissolves and the mixture is smooth.

4. Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring until everything is well combined and smooth.

5.Bake : Pour the batter into the greased cake pan. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Serve: Let the cake cool for a few minutes before slicing and serving.

Optional:
You can add **chopped nuts**, **chocolate chips**, for extra flavor.

This version of the cake will be a bit richer due to the eggs, and it will have a nice balance of sweetness from the jaggery and bitterness from the cocoa. It’s a great treat that’s more wholesome than traditional chocolate cakes!