Chocolate appam tutifuti cake

Chocolate appam tutifuti cake ( made without cocoa powder):
A hidden treasure of tutifuti within and topped with chocolate ganache frosting and white chocolate gratings.

Hello everybody,
Since my last post of tutifuti rawa cake, my mind was busy craving to make a chocolate cake which is a favourite cake among kids group. But since lockdown is still going on, I wanted to save on my LPG gas. Then learnt some recipes which use appam pan. So thought of giving a try to it but giving some of my innovations to it. But I did not have cocoa powder with me, so another challenge for me. Then my dark chocolate bar came to my rescue. I know to prepare chocolate ganache which I had learned very long back and used to prepare a biscuit cake on last year new year celebration. Its recipe is already shared in my blog.

So coming back to today's cake, I prepared chocolate ganache out of my dark chocolate bar and then used it as an ingredient in place of cocoa powder and also as a chocolate frosting to make my appam cakes a hidden treasure. I added tuti futi to enhance the taste of my cake when one bites, it should not taste plain flour cake. So let's start with my recipe, my own innovation.

Its a maida cake, with tutifuti inside like a hidden treasure, which can be consumed with or without chocolate frosting. I have shared with you pictures of both of my cakes and if you do not have chocolate frosting then you could have the cake without it. Both ways they taste awesome. But a chocolate frosting is always apealing to kids eyes and tongues. I had prepared this cake on a trial basis, so used only 1 cup of maida but to my surprise, 1 cup of maida yielded me 34 appam cakes. So the quantity was really praiseworthy as all adults could also taste the cakes.

Ingredients:
Maida- 1 cup
Curd-1/2 cup
Powdered sugar-1/2 cup
Vegetable oil-1/2 cup
Vanilla essence-1 tsp
Baking powder-1 tsp
Baking soda-1/2 tsp
Tutifuti-1 cup
Milkybar chocolate-1 small one
Milk-1/4 th cup ( adjustable)
Chocolate ganache-4-5 tablespoons

For chocolate ganache:
Dark chocolate-100grams
Milk-3 to 4 tsp
Butter-1 tsp

Method:
First prepare chocolate ganache.
For that take dark chocolate bar, break into pieces, add milk, and double boil till chocolate pieces melt and mixture is even.

Once you get a smooth chocolate mixture, off the flame, add butter and mix again.

Then cool this mixture to room temperature for 15-20 mins.

Preparation of chocolate cake batter.
Sieve maida, baking powder, baking soda in a bowl and keep aside.

In another bowl add curd, powdered sugar. Whisk.

Then add oil and mix again.

Add sieved flour mixture, 2 tablespoons chocolate ganache and whisk properly, no lumps should be formed.

Then add remaining 2 tablespoons chocolate ganache, vanilla essence, tutifuti dusted with maida and whisk the mixture very well.

Please keep your remaining chocolate ganache mixture in the refrigerator for 30 mins to thicken for chocolate frosting.

Your mixture will be thick. So add milk and whisk again. Adjust milk quantity to get the semi thick batter.

Rest the batter aside for 1 hr covered with lid.

After 1 hr your batter will evenly form this way.

Grease your appam pan with oil, pour the above batter in each depression. Tap the pan slightly to remove any air bubbles. Top up with tutifuti on top.

On the flame, keep appam pan covered for just 3 mins. Your appam cake will rise as shown below.

Off the flame. Flip over all appams carefully and then again on the flame and keep covered to cook on second side for just 4-5 seconds.

Prik with toothpick, when it runs clear, they are done. Off the flame. Remove them on a plate.

This way my first batch ready of 12 cakes.

Then again repeat the procedure for coming batches, depending on quantity of your batter. My second batch also got added here.

Then the third batch. I got my batter finished off in 3 batches. My appam pan has 12 depressions. So I got 34 appam cakes in total from 1 cup of maida. Quite a good quantity I feel.

So these cakes can be eaten this way also. They taste awesome.

I did some chocolate frosting on it to make it more apealing to kids eyes and enhance their taste so that they demand for more.

Grate milky bar chocolate in a plate. You can use any white chocolate.

Take the chocolate ganache mixture from refrigerator, see its texture will be thick.

Apply this thick chocolate frosting on top of each appam cake. Top up with grated milky bar chocolate or any white chocolate.

Keep your chocolate appam cakes topped with chocolate frosting and white chocolate in refrigerator to set for 1 hr. You will see the chocolate frosting gets set and dried up on your cake perfectly.

Serve chilled only direct from refrigerator. If you keep out at room temperature the chocolate frosting might tend to melt. So better serve chilled and pounce on it immediately!!

A hidden treasure of tutifuti within and top layer of chocolate frosting gives your cake an ultimate awesome taste which melts in your mouth soon and am sure you will not stop with just 1.

Happy lockdown simple yet yummy cake recipe!!

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