Ingredients for the cake:


150 gr              Butter
50 gr                Dark chocolate
1/3 cup             Cocoa powder 
40 gr                Cappuccino powder (Or Nescafe or espresso)
1 1/2 cups         Water
4 cups               Flour
1 1/2 tsp            Baking soda
1 tsp                  Baking powder
2 cups                Sugar
1 tsp                  Vanilla
3                       Eggs
1/2 cup              Milk
1/4 cup              Yogurt

+ If you like coffee better you can replace it with cappuccino. You can add or even reduce it, none would change the quality of the cake.

Instructions:


1) Preheat the oven to 180 c.
2) Prepare four 6-inch cake pans with butter and the parchment.
3) Cut the butter in cubes and coarsely chop the chocolate. Melt both at low heat.
4) Add chocolate and cappuccino powder and stir nicely. You don't need an electric mixer for any of part of the cake recipe, the whisk would suffice. At this point, you must have a thick chocolate sauce. Add water and then mix again.
5) In a large bowl, mix the flour, sugar, baking powder, baking soda and vanilla. Add the chocolate sauce to the bowl and whisk it until all get mixed together.
6) Now, add milk, yogurt and the eggs and stir it until everything is mixed perfectly.
7) Pour the cake mixture into the pans. Remember that the mixture should only contain the half (or even less) of the pans' height.
8) Put the pans in oven for 35-40 minutes. When the tester comes clean from the center of the cake, it is ready.

Nutella raspberry buttercream
Ingredients:

250 gr                 Butter (at room's temperature)
1 cup                  Sugar
4 Tbsp                 Flour
1 cup                   Milk
1 tsp                    Vanilla
50 gr                   Chocolate
80 gr                   Raspberries
1/2 cup                Nutella
Pink paste coloring or natural food coloring (optional)

Instructions:

1) Mix flour with cold milk and whisk it until flour is completely dissolved into milk and there are no bumps.
2) After that put the mixture on medium heat and stir it until it becomes dense. Be careful that this is a sensitive case, you must have a low heat and whisk it continually until it becomes perfectly thick. Then you can remove it from the oven.
3) Now put the mixture in a big plate and wait for it to cool down. Do not put in the refrigerator.
4) Remember that the butter must been out in the room's temperature hours before preparation. Beat the butter and the sugar with electric beater or stand mixer until the sugar is perfectly dissolved and the result should be a bright cream.
5) The roux is now cooled down so you can add it to the mixture and whisk until the cream is white, pure and smooth. Then add vanilla.
6) Puree the raspberries in a blender and press it through a fine mesh to remove any remaining seeds. Mix the puree with the butter cream and beat the frosting until its smooth.
7) Now, melt the chocolate and let it cool down. Take 1/3 of the buttercream and for a strong color add some pink paste coloring or natural food coloring and leave it aside. Add Nutella and chocolate to the remaining and mix it until nicely combined.


Assembling the cake: 1) Place the first layer on a plate or board. Spread even layer of raspberry buttercream. Repeat for the next 3 levels. Place the last layer on top and spread the thin layer of Nutella raspberry buttercream frosting all over the cake. Refrigerate for 20 minutes then add another layer of the frosting until the cake is smooth. Decorate the top with fresh raspberries.