Creamy Chocolate Cake with Jaggery Frosting

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

2In a large mixing bowl, sift together the all-purpose flour (1 cup), whole wheat flour (½ cup), cocoa powder (½ cup), baking powder (1 tsp), baking soda (½ tsp), and salt (¼ tsp). Set aside.

3In another bowl, whisk together the sugar (1 cup), jaggery powder (½ cup), curd, milk (½ cup), vegetable oil (½ cup), eggs (2 large), and vanilla extract (1 tsp) until well combined.

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

5Fold in the chopped nuts (½ cup) and mixed seeds (¼ cup) into the batter.

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

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

8Once 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.

9While the cakes are cooling, prepare the frosting. In a mixing bowl, whip the heavy cream (1 cup) until soft peaks form.

10Gradually add the jaggery powder (¼ cup) to the whipped cream, continuing to whip until stiff peaks form and the frosting is smooth and creamy.

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

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

13Decorate the top with additional chopped nuts (½ cup) and seeds if desired.

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