Eggless Chocolate Cake with a Crusty Walnut Layer
- Total Time: 55 minutes
- Yield: 6 servings 1x
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.
- In a small bowl, mix 50 grams of chopped walnuts with 2 tbsp of sugar. Sprinkle this mixture evenly over the top of the cake batter.
- Bake in the preheated oven for 40 minutes or until a skewer inserted into the center comes out clean.
- 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
Find it online: https://honestcooking.com/eggless-chocolate-cake-crusty-walnut/
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Frequently Asked Questions
How does condensed milk replace eggs in this cake?
The recipe uses 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?
The instructions say to 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 is needed. 
Can I use a nut other than walnuts?
Yes. The notes explicitly suggest pecans or almonds 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.
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