Eggless Chocolate Cake with Nutella Frosting
Prep time
Bake time
Total time
The best-ever one pot recipe that makes perfectly moist eggless chocolate cake topped with the creamiest and easiest Nutella Frosting.
  • Chocolate Cake:
  • Flour (maida), 1½ cups
  • Caster Sugar, 1½ cups
  • Cocoa Powder, ¾ cup
  • Baking Powder, 1½ teaspoon
  • Salt, ½ teaspoon
  • Greek Yogurt, ½ cup
  • Milk, ⅔ cup
  • Warm Water ½ cup + Coffee, 1 teaspoon
  • Vegetable Oil, ¼ cup
  • Vanilla Extract, 1 teaspoon
  • Nutella Frosting:
  • Heavy whipping cream, 4 tablespoons
  • Nutella, 1 cup
  • Unsalted butter (softened at room temp), ½ cup
  • Vanilla Extract, 1 teaspoon
  • Salt, ¼ teaspoon + a pinch
  1. Preheat oven to 160 degrees. Grease a 9" round tin with butter and line parchment paper on the bottom.
  2. In a large bowl, sift flour and cocoa powder. Add in the caster sugar, baking powder and salt. With the help of a spoon or spatula mix these ingredients properly.
  3. In the same bowl, add in the greek yogurt, milk, warm water mixed with coffee, vegetable oil and vanilla extract.
  4. Now using an electric mixer, whisk or a spatula, mix these ingredients until everything is properly combined and you don't see any pockets of dry ingredients.
  5. Transfer the batter to the greased tin and bake at 180 degrees for 40 minutes.
  6. Once the cake is done, transfer it to a wire rack and let it cool.
  7. While the cake is cooling, make your frosting. In a bowl, add in the softened unsalted butter and whisk again on medium high speed until fluffy. next add in the whipping cream and vanilla extract and whisk until fluffy. Next, add in the Nutella (make sure its at room temp), vanilla extract and salt. Mix again until everything comes together.
  8. Slather the frosting on the cake and decorate with strawberries to ferrero rocher.
Recipe by Sugar & Spice by Radhika at