Eggless Chocolate Cake with a Crusty Walnut Layer
- Total Time: 55 minutes
- Yield: 6 servings
Description
This eggless chocolate cake features a soft, rich base topped with a crunchy walnut crust, making it an ideal treat for afternoon tea.
Ingredients
For the cake:
- Butter -50 grams
- Condensed Milk- 200 grams
- Milk - 1/2cup (approx 120 ml)
- Flour - 100 grams
- Cocoa Powder- 30 grams
- Baking Powder - 1 tsp
- Baking Soda - 1/2 tsp
- Choco essence-1/4 tsp
For the crispy layer:
- Granulated Sugar- 60 grams
- Vanaspathi / Shortening - 60 grams
- Vanilla extract - 1 tsp
- All Purpose Flour- 120 grams
- Baking Powder- 1 tsp
- Milk - 1/2cup (approx 120 ml)
- Walnuts - 4 tbsp (60 ml)
- Chocolate (grated/chopped) - 4 tbsp
Instructions
- Preheat your oven to 175°C (347°F). Grease a cake tin and dust it with flour to prevent sticking.
- In a mixing bowl, beat 50 grams of butter until soft. Add 200 grams of condensed milk and mix well until fully combined.
- Sift together 100 grams of flour, 30 grams of cocoa powder, 1 tsp baking powder, and 1/2 tsp baking soda. Gradually add this dry mixture to the butter and condensed milk mixture, alternating with 1/2 cup of milk. Mix until you have a smooth batter.
- Add 1/4 tsp of choco essence to the batter and mix well.
- Pour the batter into the prepared cake tin, smoothing the top with a spatula, and bake for 10 minutes.
- Meanwhile, beat 60 grams of granulated sugar with 60 grams of vanaspathi/shortening until fluffy, then add 1 tsp of vanilla extract and mix well.
- Sift 120 grams of all purpose flour with 1 tsp of baking powder and add it to the vanaspathi mixture. Add 1/2 cup of milk a little at a time until the dough reaches a sticky consistency.
- Remove the cake tin from the oven and spread the cookie dough evenly over the half-baked cake — it’s fine if it sinks in slightly, the layers will merge together as they bake.
- In a small bowl, mix 50 grams of chopped walnuts with 2 tbsp of sugar. Sprinkle this mixture evenly over the dough layer, along with 4 tbsp of grated chocolate.
- Return the cake to the oven and bake for a further 25-30 minutes, or until the top is golden brown.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- If you prefer a different nut, pecans or almonds can be used instead of walnuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Chocolate
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 30
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Frequently Asked Questions
How does condensed milk replace eggs in this cake?
I use 200 g of condensed milk as both the sweetener and the binding agent in place of eggs. The sugars and milk proteins in condensed milk provide the emulsification and structure that eggs normally contribute, while also making the cake moist and dense — which suits the soft chocolate base well.
What creates the crusty walnut layer on top?
Mix 50 g of chopped walnuts with 2 tbsp of sugar and sprinkle this over the poured batter before baking. The sugar caramelizes in the oven at 175°C, binding the walnuts into a crackly, crunchy top crust over the soft chocolate crumb — no separate topping preparation needed.
Can I use a nut other than walnuts?
Yes. Pecans or almonds work as direct substitutes for the walnuts in the topping. The quantity and method stay the same — mix with 2 tbsp sugar and sprinkle over the batter before baking.
Priya this came out really well. My neighbours kid has an egg allergy so ive been after something like this for birthdays.
thanks