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Cherry & Nutella Chocolate Cake

Servings 12

Ingredients

For the sponges

  • 520 g Butter or baking spread
  • 520 g Caster sugar
  • 9 Eggs large
  • 400 g Self raising flour
  • 120 g Cocoa powder
  • 2 tbsp Milk

For the buttercream

  • 300 g Icing sugar
  • 150 g Butter or baking spread
  • 200 g Nutella
  • 1 tsp Vanilla extract
  • 2 tbsp Milk

For the filling

  • 250 ml Double cream
  • 250 g Mascarpone
  • 1 jar of Cherry Jam

For decoration

  • 10 Kirsch soaked cherries
  • Gold edible glitter
  • Dr Oetker chocolate strand sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4. Grease and line three 9 inch sandwich tins

  2. Cream together the caster sugar and the butter

  3. Add the eggs, mixing them in two at a time

  4. Mix in the self raising flour, cocoa powder and milk

  5. Divide the mixture into the tins and bake it for 35 minutes, then leave to cool fully

  6. Make the nutella buttercream by mixing together the butter and the icing sugar, then add the Nutella, the milk and vanilla extract. Mix until smooth

  7. Make the cream filling by whipping up the double cream, then mixing in the mascarpone cheese

  8. Start stacking up the cakes. Spread half of the cream filling onto the first layer, followed by half a jar of the cherry jam on top. Do the same with the second layer of cake

  9. Add the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife

  10. Put the rest of the Nutella buttercream in a piping bag fitted with a Wilton Number 6B Open Star Tip and pipe two rows of rosettes around the edge of the cake. Fill the middle with the chocolate strand sprinkles

  11. Take 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture as possible. Then roll half of each cherry in edible gold glitter and arrange them evenly around the cake