Flourless chocolate buttermilk cake

The secret to this super-fudgy cake is the buttermilk which makes it moist and decadent!

  • 1 hr preparation (plus cooling)
  • Serves 10
  • Print


  • 1¼ cups (175g) skinless hazelnuts
  • 300 grams dark (semi-sweet) chocolate, chopped
  • 100 grams butter, chopped
  • ⅓ cup (80ml) buttermilk, well shaken
  • 6 eggs, separated
  • pinch of cream of tartar
  • ½ cup (180g) honey
  • 2 tablespoons dutch-processed cocoa
  • 2 teaspoons sea salt flakes
  • 125 grams fresh raspberries


  • 1
    Preheat oven to 190°C/375°F. Grease and line base and sides of a 20cm (10in) square cake pan.
  • 2
    Roast hazelnuts on an oven tray for 10 minutes or until golden. Cool; process to coarse crumbs.
  • 3
    Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water (don't allow bowl to touch water), stirring occasionally, until smooth and combined. Remove from heat; stir in buttermilk and egg yolks.
  • 4
    Meanwhile, whisk egg whites and cream of tartar with an electric mixer until frothy. With motor operating, gradually add honey; whisk until glossy firm peaks form. Working in batches, fold in chocolate mixture, hazelnuts, cocoa and salt.
  • 5
    Pour batter into cake pan; bake for 30 minutes. Cool in pan, pressing top of cake gently as it cools so it falls back evenly. Turn cake onto a board.
  • 6
    Top sliced cake with the fresh raspberries; serve.

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