Happy July everyone! Half year has passed with a blink of an eye. I feel like I am not as efficient with the blog as I used to be. Somewhere I believe, social media and instant fame with it has interrupted with the idea of writing meaningful blogposts. These days, I am trying to be a bit mindful with where I spend my energy. Mindless scrolling on Instagram isn’t helping at all. And keeping the phone for a few minutes starts giving me withdrawal  anxiety, which even my son didn’t acquire when he started nursery. So to get some reality back into my life, I’ve started meditating, reading books and go on a social media detox during the weekends. It is helping me to stop feeling negatively competitive, I’ve started communicating well with real people around me, I don’t stress anymore for not being at the happening event and get a lot of free time {that I use for reading} before Little A is back from school.


Every summer vacation, we traveled between Hyderabad and Nagpur and I remember semolina cake as a cake for our train journeys. It is somehow similar to Middle Eastern Basbousa –  rich and spongy.  Semolina cake is a simple cake yet classy to serve and very light to eat. Don’t miss out on the syrup though as it keeps the cake from drying when stored for a few days. I have used the plain sugar syrup in this recipe as added chocolate to the cake batter, but you can flavor it with orange, lemon, rosewater etc.

Semolina is another pantry staple that comes in handy for quick sheera, upma or kheer when I am pressed on time. Also, it is said to be beneficial for digestion and is a healthy replacement for all purpose flour. But you should still be avoiding it if you are on a gluten free diet as it is made from durum wheat.



Semolina Chocolate Cake

  • Servings: 10 slices
  • Print

Ingredients :

For the cake :

  • Semolina –  1 1/2 cup
  • Flour – 1/4 cup
  • Butter – 100 gms
  • Eggs – 3 nos
  • Castor sugar – 1/2 cup
  • Baking powder – 1 tsp
  • Salt – a pinch
  • Chocolate, chopped – 1/2 cup
  • Milk – 2 tbsp
  • Vanilla essence – 1 tbsp

For the syrup :

  • Sugar – 1 cup
  • Water – 1 cup


  1. Start with preparing the syrup – mix together sugar and water in a saucepan and boil until it reached a thicker consistency of a syrup.
  2. In a mixing bowl, combine together sugar {half} and butter until smooth. Add milk and semolina. Mix well and keep aside for 30 minutes.
  3. Preheat oven to 180 Degrees C and line the loaf pan/cake pan with a parchment paper.
  4. Beat the eggs until frothy. Add sugar and beat for another few minutes. Add vanilla, baking powder, flour and salt. Mix lightly until combined.
  5. Add the egg mixture to semolina mix and combine well. Do not overmix as the cake will then turn out dense.
  6. Pour the batter into the tin and bake for 40 to 45 minutes or until the cake test comes clean.
  7. Let the cake cool for 5 minutes before adding the syrup on top of the cake. Let it sit for 15-20 minutes before serving.


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