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Chocolate Nut Cake

Serves 4
40 mins
444 Kcal
Chocolate Nut Cake is a rich, decadent dessert where the crunch of mixed nuts balances the richness of chocolate. This combination of flavours and textures in every bite makes this chocolate nut cake an absolute must-try for all chocolate lovers. The cake begins with a moist, fudgy chocolate base made from cocoa powder, flour, eggs, and sugar infused with deep richness by melted chocolate. Chopped nuts such as walnuts, almonds, or hazelnuts are added to the cake for an unbeatable crunch and earthy flavour that helps do justice to the luxurious smoothness of the chocolate. Once baked, the cake is topped with a glossy, velvety chocolate ganache. Ganache is achieved by melting chocolate and cream over low heat to achieve a silky-smooth topping. More nuts are added to the cake for maximum texture, which helps augment the flavour profile. This chocolate nut cake recipe must be easy to prepare when flavours such as coffee or vanilla are added to enhance the taste. It is, therefore, perfect for birthday cakes, anniversary cakes, and casually having friends over. It is a crowd-pleaser with a rich, indulgent flavour and melt-in-mouth texture. One may serve it with its preparation or layer it with a scoop of creamy vanilla ice cream for a more decadent delight. This luscious chocolate nut cake will satisfy, if not delight, even the most hardened sweet-toothed appetites. Indulge in the delectable harmony of chocolate and nuts in every slice!

Ingredients required for Chocolate Nut Cake

  1. 1/2 cup wheat flour
  2. 1/2 cup barley flour
  3. 1 cup powdered jaggery
  4. 1/2 cup oil
  5. 1/2 cup milk
  6. 1/4 tsp baking soda
  7. 1/2 cup cocoa powder
  8. 1/4 tsp baking powder
  9. Salt
  10. 2 eggs
  11. 2 tsp vanilla essence
  12. 1/2 cup cashew nuts

Cooking steps for Chocolate Nut Cake

  1. 1
    Get ready to whip up the ultimate recipe of Chocolate Nut Cake, where rich cocoa vibes meet the wholesome goodness of whole grains and crunchy nuts.
  2. 2
    This one's not just a treat—it's the perfect excuse to indulge without the guilt.
  3. 3
    Let's dive in.
  4. 4
    First up, grab your dry ingredients.
  5. 5
    Sift together 1/2 cup whole wheat flour, 1/2 cup barley flour, 1/2 cup cocoa powder, 1.75 teaspoons baking powder, ¼ teaspoon baking soda, and 1/2 teaspoon salt.
  6. 6
    Sifting is a total game-changer—it keeps things lump-free and ensures your cake is soft, airy, and ready to rise like a champ.
  7. 7
    Once that's done, set it aside and move on.
  8. 8
    Now, it's time to mix the wet stuff.
  9. 9
    Crack 2 eggs into a bowl, add 1 cup of powdered jaggery, 2 teaspoons vanilla essence, and 1/2 cup of oil.
  10. 10
    Whisk it all up until it's smooth and a little frothy.
  11. 11
    Eggs give the cake structure, and jaggery adds that caramel-like sweetness that pairs perfectly with chocolate.
  12. 12
    Next, bring the dry and wet worlds together.
  13. 13
    Start adding the dry mix to the wet mix, alternating with 1/2 cup of milk.
  14. 14
    A little dry, a splash of milk, mix, repeat.
  15. 15
    This technique keeps the batter lump-free and builds up air, which means your cake is going to be light, fluffy, and totally irresistible.
  16. 16
    Preheat your oven to 180 C (350 F)—gotta get it nice and hot while you finish the prep.
  17. 17
    Grease a cake tin with oil or butter, then pour in the batter.
  18. 18
    Smooth out the top with a spatula because we're going for pro vibes here.
  19. 19
    For the nutty finish, toss 1/2 cup of cashews in a little flour so they don't sink.
  20. 20
    Sprinkle them on top and press them down gently.
  21. 21
    Slide the tin into the oven and bake for 35-40 minutes.
  22. 22
    Here's the deal: when a toothpick comes out clean from the center, you're golden.
  23. 23
    Let it cool on a wire rack before cutting it into slices.
  24. 24
    The result? Moist, chocolatey goodness with a crunch of roasted cashews in every bite.
  25. 25
    This Chocolate Nut Cake is basically your new best friend. Try it today!

Shop Ingredients

Vanilla Essence (2 Tsp)
59
1
169
1
Baking Soda (1/4 Tsp)
35
1
35
1
Cocoa Powder (1/2 cup)
363
1
292
1
292
1
224
1
130
1
Wheat Flour (1/2 cup)
130
1
301
1
526
1
541
1
57
1
79
1
272
1
364
1
527
1
343
1
Baking Powder (1/4 Tsp)
36
1
23
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
110
1
52
1
85
1
388
1
Cashew Nuts (1/2 cup)
524
1
113
1
312
1
133
1
649
1
459
1
279
1
568
1
752
1
459
1
Powdered Jaggery (1 cup)
50
1
80
1
72
1
95
1
75
1
291
1
135
1
85
1
65
1
135
1
Oil (1/2 cup)
176
1
148
1
150
1
155
1
761
1
189
1
307
1
161
1
408
1
267
1
Eggs (2)
88
1
215
1
45
1
133
1
93
1
65
1
78
1

FAQs

What is a Chocolate Nut Cake, and what nuts can I use in the recipe?

As the mixture of depths in chocolate brings together crunch and nutty flavour from various nuts, a chocolate nut cake is a vibrant dessert. While the cake is usually made with cocoa powder or melted chocolate, flour, sugar, eggs, and butter, textures and flavours come from the addition of nuts-added might include walnuts, almonds, pecans, or hazelnuts. Some recipes include chopped nuts in the batter and as a topping to add texture and visual flair to the top of the cake.

Can I make Chocolate Nut Cake with no eggs?

Yes, you can easily create a vegan version of the cake by substituting eggs with alternatives such as flaxseed meal, mixed and soaked in 3 tablespoons of water for each egg, applesauce, 1/4 cup per egg, or a commercial egg replacer. You can also replace dairy milk with almond or soy milk for a dairy-free cake. The texture may differ slightly from the original, but the cake will still be moist and flavourful, with the chocolate and nuts being the primary flavours.

How do I store Chocolate Nut Cake to keep it fresh?

Put it away in an airtight container so it doesn't dry out. It would be fine at room temperature for 2-3 days. You can refrigerate the cake for up to a week to keep it long. Let it come to room temperature before serving, then serve it and enjoy the best flavour and texture possible. It is also possible to freeze the cake for up to 2 months.
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