Preheat the oven to 350°F / 180°C.

Sieve the dry ingredients (ragi flour, all purpose flour, milk powder, cocoa powder, baking powder, baking soda and salt) into a large mixing bowl. This will aerate the mixture, making the cake fluffy.

In another bowl, take olive oil, orange juice, orange zest, brown sugar, yogurt, and vanilla essence and mix them thoroughly.

Now, slowly start adding in the dry ingredients and fold them in gently, using a cut and fold technique.

In the end, add the chocolate chips and mix them gently.

Now, grease a 9½ inch bundt pan with oil and pour the batter in it.

Put the cake in the oven and bake it on the middle rack for 35-40 minutes (depending on the oven). To test if the cake is done, insert a knife or a small skewer and if it comes out clean, the cake is ready.

Take the cake out and let it rest for 10 minutes.

Now, remove the cake from the mold and let it sit on the cooling rack for at least 1 hour until it cools down completely. It's important to make sure that it's fully cooled down before applying the ganache.

Heat the cream on medium heat until you see bubbles around the edges.

Pour the warm cream over the chocolate chips in a bowl and mix until it forms a smooth mixture.

Let it cool for 10 minutes.

Once the cake has cooled down completely, pour the ganache on the cake, letting it drip down the sides.

Garnish with some fresh fruits, orange zest, pistachios and sprinkles. Enjoy!