Chocolate Tutti Frutti Cake (Eggless)

"This cake is little variation done with basic chocolate sponge cake. This egg-less cake is super soft and spongy prepared using condense milk. With the crunch of dry fruits and flavorful tutti frutti/candied fruit this cake is perfect dessert for cakes lover. Give a try & have fun with baking😊"

Cuisine: Indian | Recipe Category: Cakes & Bakes

Prep Time: 20 Minutes | Bake time: 40-60 Minutes | serving: 8-10 person 

Ingredients

 Dry Ingredients 

1.	All-purpose flour	2 cups
2.	Baking powder	1 ½ Tsp.
3.	Baking Soda	1 ½ Tsp.
4.	Cocoa powder	4 headful Tbsp.
5.	Chocolate powder (Optional)	4 Tbsp.
6.	Salt	A Pinch

Wet Ingredients

1.	Butter (At room temperature)	½  cup
2.	Brown sugar	2-3 Tbsp.
3.	Condense milk	14 oz. tin/400 Gm
4.	Vanilla extract	1 Tbsp.
5.	Milk	½ - 1 Cup
6.	Molasses (Optional- For dark color)	2 Tbsp.

Other Ingredients

1.	Dry fruits (I used raisin, cashews, walnuts or pecans)	½ cup
2.	Tutti frutti/Candied fruits	¼ cup
3.	All-purpose flour	1 Tbsp.

Step By Step Instruction: [Hide Images]

 Getting Ready

1. Finely chop all the dry fruits from Table 3. Mix tutti frutti into the dry fruits.  
2. Dust dry fruits with 1 Tbsp. of all-purpose flour. Dusting the dry fruits prevent them from sinking to the bottom. Mix to coat well and keep aside.
3. Preheat the oven at 350 degrees F 0r 180 degrees C. 
4. Grease 9” round baking tin and dust with all-purpose flour. 

Dry Ingredients 

1. In a bowl sift together flour, baking powder, baking soda, sugar, cocoa powder, chocolate powder and salt. 
2. Sieve all the ingredients thrice. Mix well and keep aside

Wet Ingredients

1. In a bowl whisk, together butter and sugar till well blended.
2. Next add in condense milk, vanilla extract and mix.
3. Add molasses and beat everything with an electric whisk.

Mixing and Baking

1. Now pour the dry ingredients into the wet ingredients in three batches and whisk well.
2. Now gradually add milk from ½ cup to 1 cup to get the right consistency.
3. Finally add in dusted dry fruits mixture and give a final stir.
4. Pour batter in greased tin and fill the half way. You can use 2 baking pans instead of 1 pan. 
5. Bake it for 40-50 minutes or till toothpick inserted comes out clean.
6. Remove onto a wire rack and let it cool down.
7. Cut into pieces and Serve.
8. You can garnish it with chocolate ganache or chocolate syrup. 
9. Store leftover cake refrigerated in airtight box for couple of days.