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
Units
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