Mascarpone - nutella cake

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★★ Easy	50 min + chilling	8	Beginner

A gourmet chocolate cake with mascarpone and Nutella filling (an old recipe update), doubled for extra richness and topped with fresh raspberries. Soft, creamy, fruity, and perfect for celebrations — simple to make, decadent to enjoy.

One of out favorite to celebrate among family new sucesses!

Ingredients

For the Chocolate Cake:

• 3 eggs
• 150 g sugar
• 150 g flour
• 1 tsp baking powder
• 3 tbsp cocoa powder
• 100 ml warm milk
• 100 ml softened butter

For the Filling & Decoration (doubled for gourmet version):

• 500 g mascarpone cheese
• 6–8 tbsp Nutella

For Decoration:

• Fresh raspberries

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Instructions

1. Prepare the Cake Batter:
   Beat eggs and sugar until fluffy. Add flour, cocoa powder, baking powder, milk, and softened butter. Mix until smooth.

2. Bake the Cake:
   Pour batter into a buttered 20 cm cake tin. Bake at 180°C (fan oven) for about 30 minutes, until a skewer comes out clean. Let cool completely.

3. Slice the Cake:
   Carefully cut the cake horizontally to create two layers.

4. Prepare the Filling:
   Beat mascarpone with Nutella until smooth and fluffy.

5. Assemble & Cover:
   Spread half of the filling over the bottom layer. Place the top layer on top, then use the remaining filling to cover the top and sides evenly.

6. Decorate & Chill:
   Arrange fresh raspberries on top. Refrigerate for at least 1 hour before serving.

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Serving Tips & Variations

• Slice with a warm knife for clean layers.
• Add chocolate shavings or cocoa powder for extra elegance.
• Serve chilled; store in the refrigerator for up to 2 days.
• Mini cakes or cupcakes work well with the same filling and raspberry topping.