This chocolate and Nutella cake is a dream for chocolate lovers. Made with dark chocolate, milk chocolate, cocoa powder, and Nutella, it delivers rich, deep chocolate flavor in every bite. Fresh raspberries add a bright, fruity contrast that balances the richness perfectly, making it the ultimate chocolate cake for any occasion.
If you want to make a simpler version, you can skip the chocolate decorations and just glaze the cake.
I’d like to give credit to Jeffrey Tan, whose cake inspired me to create this design.
Happy baking <3
Brownie with Raspberries:
- 100 g dark chocolate (54%)
- 100 g butter
- 100 g caster sugar
- 125 g eggs (approx. 2.5 medium eggs)
- 0.5 tbsp all-purpose flour
- 90–120 g fresh raspberries
- Chop the chocolate into large pieces.
- Slowly melt the butter in a saucepan (it shouldn’t be too hot, as this can cause the chocolate to separate later). Add the chocolate over low heat. Stir until all the chocolate has melted.
