Creamy Chocolate Cake with Jaggery Frosting

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3.In another bowl, whisk together the sugar, jaggery powder, curd, milk, vegetable oil, eggs, and vanilla extract until well combined.

4.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

5.Fold in the chopped nuts and mixed seeds into the batter.

6.Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8.Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9.While the cakes are cooling, prepare the frosting. In a mixing bowl, whip the heavy cream until soft peaks form.

10.Gradually add the jaggery powder to the whipped cream, continuing to whip until stiff peaks form and the frosting is smooth and creamy.

11.Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the jaggery frosting on top.

12.Place the second layer of cake on top and frost the top and sides of the cake with the remaining jaggery frosting.

13.Decorate the top with additional chopped nuts and seeds if desired.

14.Slice and serve the creamy chocolate cake with jaggery frosting, enjoying the unique twist of flavors.