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!

• 1/2 cup wheat flour
• 1/2 cup barley flour
• 1 cup powdered jaggery
• 1/2 cup oil
• 1/2 cup milk
• 1/4 tsp baking soda
• 1/2 cup cocoa powder
• 1/4 tsp baking powder
• Salt
• 2 eggs
• 2 tsp vanilla essence
• 1/2 cup cashew nuts

• 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.
• This one's not just a treat—it's the perfect excuse to indulge without the guilt.
• Let's dive in.
• First up, grab your dry ingredients.
• 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.
• 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.
• Once that's done, set it aside and move on.
• Now, it's time to mix the wet stuff.
• Crack 2 eggs into a bowl, add 1 cup of powdered jaggery, 2 teaspoons vanilla essence, and 1/2 cup of oil.
• Whisk it all up until it's smooth and a little frothy.
• Eggs give the cake structure, and jaggery adds that caramel-like sweetness that pairs perfectly with chocolate.
• Next, bring the dry and wet worlds together.
• Start adding the dry mix to the wet mix, alternating with 1/2 cup of milk.
• A little dry, a splash of milk, mix, repeat.
• This technique keeps the batter lump-free and builds up air, which means your cake is going to be light, fluffy, and totally irresistible.
• Preheat your oven to 180 C (350 F)—gotta get it nice and hot while you finish the prep.
• Grease a cake tin with oil or butter, then pour in the batter.
• Smooth out the top with a spatula because we're going for pro vibes here.
• For the nutty finish, toss 1/2 cup of cashews in a little flour so they don't sink.
• Sprinkle them on top and press them down gently.
• Slide the tin into the oven and bake for 35-40 minutes.
• Here's the deal: when a toothpick comes out clean from the center, you're golden.
• Let it cool on a wire rack before cutting it into slices.
• The result? Moist, chocolatey goodness with a crunch of roasted cashews in every bite.
• This Chocolate Nut Cake is basically your new best friend. Try it today!