5-Ingredient Celebration Cake
A rich and airy chocolate Nutella cake layered with whipped cream and fresh raspberries, made easily in an air fryer.
Equipment
- electric mixer
- Springform cake pan
- Mixing bowls
- Wire rack
Ingredients
- 8 eggs
- 14 ounces Nutella
- 1/2 cup self-rising flour
- 3 1/2 ounces Nutella extra
- 1 cup heavy whipping cream whipped
- 4 ounces fresh raspberries
- Cocoa powder
Instructions
- Preheat the air fryer to 325°F for 3 minutes.
- Grease and line a springform pan with parchment paper.
- Beat 4 eggs on high speed for 10 minutes until tripled in volume.
- Melt Nutella with boiling water and whisk until smooth.
- Fold part of the eggs into Nutella, then add flour.
- Fold in remaining eggs gently.
- Pour into the pan and cover with greased foil.
- Air fry for 30 minutes until cooked through.
- Cool completely on a wire rack.
- Repeat to make a second layer.
- Spread softened Nutella over one cake layer.
- Stack the second cake on top.
- Top with whipped cream and raspberries.
- Drizzle Nutella and dust with cocoa powder.
Notes & Wine Advice
Notes
This cake keeps well in an airtight container at room temperature for up to 3 days. For best texture, serve slightly chilled or at room temperature after resting.Wine Advice
Pair this cake with a sweet dessert wine such as a Moscato or a light Ruby Port. The sweetness complements the chocolate while the acidity balances the richness.Nutrition values
Calories: 420 kcal | koolhydraten: 32 g | Eiwitten: 10 g | Vet: 28 g | Verzadigd vet: 12 g | Natrium: 180 mg | Suiker: 25 g