Chocolate Semolina Cake

My sister inspired me make this cake. I did not even think it is possible to substitute all purpose flour for semolina. So it was fun and challenging to make this Chocolate Semolina Cake.

Ingredients:

1. Semolina - 7 oz
2. Sugar - 3.5 oz 
3. Cocoa Powder - 1 oz Unsweetened 
4. Yogurt - 2.5 oz
5. Vegetable Oil - 2.5 oz
6. Milk - 3.5 oz
7. Baking Powder - 1/2 tsp 
8. Baking Soda - 1/2 tsp 
9. Salt - 1/2 tsp 

Method:

1. Roast semolina to dark color and let it cool down completely. If you have time, roast it a day ahead.

      2. Mix in all dry ingredients in cake mixer bowl or large bowl if used hand mixer or whisk.

  3. Except milk add all wet ingredients. Whisk it well or mix it at setting 2 for 2 min twice with a gap          of 2-3 min in between. Start adding milk but add it a little bit at a time. The batter should be easy to        pour but not runny at all. Let the batter sit for 10-15 min. 

   4. Preheat the oven at 350 degree Fahrenheit. Pour the batter in greased 9 inch round pan. Bake it for        25 min. Use the toothpick and insert it in the center to check if its cooked thoroughly. It should               come clean but if not, let the cake bake for 2 min. It is spongiest cake I have baked and of course           devour.