Description
Delightfully rich and bite-sized chocolate raspberry treats filled with creamy Nutella, combining a moist chocolate cake base with juicy raspberries for a perfectly balanced dessert that’s easy to prepare and perfect for sharing.
Ingredients
Nutella Filling
- 5 tbsp Nutella
- 36 raspberries
- 2 tbsp Nutella (for topping)
Cake Batter
- 4 tbsp vegetable or coconut oil
- 100 g (1/2 cup) golden caster sugar (or granulated sugar)
- 1/2 tsp vanilla extract
- 1 large egg
- 150 ml (2/3 cup minus 2 tsp) buttermilk
- 70 g (2.5 oz) good quality chocolate, melted
- 150 g (1 1/4 cups) plain (all-purpose) flour
- 1 tsp bicarbonate of soda
- 2 tbsp unsweetened cocoa powder
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) fan-assisted to ensure even baking of your chocolate raspberry bites.
- Prepare Nutella Filling: Slightly warm 5 tablespoons of Nutella either in the microwave for about 15-20 seconds or over boiling water just to loosen it. Spoon the softened Nutella into a piping bag fitted with a thin nozzle for easy filling.
- Fill Raspberries: Place raspberries in a wide bowl with the hollow side facing upward. Pipe Nutella inside each raspberry carefully. Freeze the Nutella-filled raspberries to keep their structure and prevent Nutella from leaking during baking.
- Make Cake Batter: In a large mixing bowl, combine oil, sugar, and vanilla extract using a wooden spoon until well mixed. Beat in the egg, followed by buttermilk, stirring continuously. Slowly pour in the melted chocolate while stirring. Gently fold in the plain flour, bicarbonate of soda, and cocoa powder, mixing until just combined to avoid overworking the batter.
- Assemble Bites: Use three 12-hole non-stick mini muffin trays. Spoon a heaped teaspoon of the chocolate batter into each hole. Remove the frozen raspberries from the freezer and push one into each muffin hole, Nutella side up to prevent leakage. Cover each raspberry with a small amount of batter, just enough to enclose them.
- Bake: Place the muffin trays in the preheated oven and bake for 10 minutes, allowing the cake to rise and set around the filled raspberries.
- Cool: Remove trays from the oven and let the bites cool for 5 minutes before carefully removing them from the trays. Transfer to a cooling rack and allow to cool completely so the texture firms up.
- Add Topping: Once completely cooled, pipe the remaining 2 tablespoons of Nutella over the top of each chocolate raspberry bite for a rich, glossy finish.
Notes
- Freezing the Nutella-filled raspberries helps maintain their shape during baking and prevents the Nutella from melting out.
- Use good quality chocolate for the batter for the best flavor.
- Carefully place the raspberries Nutella side up to keep the filling intact inside the cake bites.
- Allow the bites to cool completely before adding the Nutella topping to avoid melting.
- These bites are best served fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
