An eggless fudgy chocolate hazelnut cake that’s also fuss-free and perfect for the times when you want something fancy without too much effort!
Let me preface this article with a confession – I’m a super lazy baker. And I don’t mean it like “I’m bored to clean up today” – I’m more like “I’ll bake a cake but let me see how many ingredients I can skip without changing the taste entirely” way.
It’s really a daily conundrum for me. I can’t go a day without baking and yet the thought of bringing out a hundred ingredients and putting them back to make a recipe feels like such a bother! And so I’ve become that baker that will find shortcuts wherever possible. When someone tells me “your recipes are so simple with easy ingredients” – which is quite often – I’m secretly thinking to myself “It’s not simple baking, it’s lazy baking” 😀
This recipe here is the outcome of one such lazy day of baking. I had some roasted hazelnuts at hand that needed to be used and I didn’t want to make praline or granola or any of the usual recipes I use hazelnuts in. And so I decided to powder and use it in a cake.
Honestly I wasn’t sure what I was going for when I made this but I had at the back of my mind loosely the idea of a fudgy brownie like texture and thus I decided to skip the baking powder and baking soda and see what happens.
When I poured the batter into the pan I said a little prayer that it comes out well. Half way into the baking I peeped into the oven and nothing had happened. The batter still looked kind of runny and by that point I had lost hope that my trial was going to end well. But then magically the batter started to transform. I could see it rise and then fall just a little to settle into a perfect flat top. I said my second little prayer when de-moulding the cake thinking it was going to fall out into a goey mess. But voila! Out came this beauty perfectly stable and smelling amazing!
A little sprinkle of cocoa powder on top and we were digging into it like nobody’s business! Fudgy, dense, chocolatey, nutty – like eating a brownie but better! Adding the hazelnuts really elevated the cake to another level and the flavors are strong enough for the cake to not need any additional garnishes or frosting. However, if you’d still like to, a good ganache or my chocolate fudge frosting will go well with the cake.
So how did I make this? Using only –
- Flour – I used all-purpose. Because the cake doesn’t have any ingredients providing much structure, I don’t think whole-wheat will work well here.
- Hazelnuts – I lightly roasted the hazelnuts to bring out more flavour and then ground them to a powder. To roast the hazelnuts, spread them on a baking tray and roast them at 150 degree C for 15-20 minutes. You could also dry-roast them on a pan on low-medium heat. Once the nuts are cool, place them in a processor or mixer and grind till you get a coarse but fine powder. I honestly think almonds will also work as a great substitute here. You could use ready almond flour or just grind the raw almonds to a powder and use.
- Chocolate – I used a 54% dark chocolate but you could use upto 70% or even milk chocolate for the recipe. Substituting cocoa powder will not work very well here.
- Butter – Regular salted Amul butter
After this it was a simple process of melting the chocolate and butter, adding the rest of the ingredients and mixing to form a smooth batter and baking. Easy right? It almost feels like i’ve forgotten some ingredients but honestly this is all it needs. No fancy condensed milks, or rising agents, or egg substitutes. Simple honest baking! Just the way I like it!
You could add vanilla or other extracts for extra flavoring if you like but honestly, this cake doesn’t need it. It’s best eaten warm with a scoop of vanilla ice-cream or even just a dusting of powdered sugar or cocoa.
If you try this give me a shout-out in the comments below or on Instagram @loveandflourbypooja
Other chocolate recipes you may like to try
For measurements in grams, check out this ready reckoner.
Eggless Fudgy Chocolate Hazelnut Cake Recipe
- ¾ cup All-Purpose Flour (105g)
- ¾ cup Hazelnuts (100g)
- ½ cup Caster Sugar (100g)
- ½ cup Chocolate (90g)
- ½ cup less 1 tbsp Butter (100g)
- ¼ cup + 2 tbsp Milk (90 ml)
- Roast the hazelnuts – Pre-heat the oven to 150 degree C. Place the hazelnuts in a baking pan and roast them for 15-20 minutes. Let them cool and grind them to a fine powder.
- Pre-heat the oven to 180 degree C. Line a 7 or 8 inch pan with parchment or grease it well.
- In a large bowl, melt the butter and chocolate together.
- Add to it, the caster sugar, all-purpose flour and the ground hazelnuts.
- Finally add the milk and mix to make a smooth batter. Don’t overmix.
- Transfer to the prepared pan.
- Bake in the pre-heated oven for 25-30 minutes or until the cake slightly leaves the sides of the pan.
- Let cool slightly, then serve warm.
This looks so tempting ????
I only see apf flour in ingredients and in the directions it says both flours!
Hello, yes that was an oversight. I meant the second flour as the ground hazelnuts. Edited in the recipe now. Thank you
It looks gorgeous brown beauty…will try it soon…thank you for the amazing n yet very simple recipe…
Thank you Neha. Glad you liked the recipe Do try it ????
Hey this looks decadent! Are the ground hazelnuts providing a purpose or just for added extra flavour? Is it ok if I use walnuts instead because my husband hates hazelnuts!
Hello Sukriti, the hazelnuts add flavour. However you could skip them and use almonds or a mix of almonds and walnuts instead.
Hi Neha, thank you! Glad you liked the recipe. Hope you try it soon ????
hi …… i wana kniw if i would want tl melt chocolate in the microwave what would b the correct way to do it … i tried n burnt it …
Hi Payal, when melting chocolate in the microwave, you have to do it in short bursts of 15 seconds and ensure you keep stirring in between. Stop as soon as all the chocolate is melted. If you’re still unsure you could just use the double boiler method
Can we use almond flour or oats flour in place of APFlour .?
Hi sheetal, you can but a little all purpose flour is required to hold the cake together since there are no eggs to provide structure either.
This tastes divine! its like a super easy torte and perfect for a quick baking day!
Just loved this!
Hi Disha, I am glad you liked it! Thankyou!
Hi! Is this recipe good for filling and decorating too ?
Hi bhavna, it’s a fudgy cake so not the ideal to fill but you can garnish/decorate it on top. For a more celebratory cake to decorate, you can refer this recipe on the blog https://loveandflourbypooja.com/the-best-ever-eggless-chocolate-cake/
As someone who uses eggs in baking, I can say I was surprised how well this turned out. I used self raising flour and it came out with a flat top but still a bit fudgy on the inside and really yummy. Thank you for this recipe Pooja 🙂
I’m so glad to hear that. Thanks for sharing your feedback 🙂