This Cherry & Nutella Chocolate Cake is a showstopping cake perfect for your next celebration! It’s layer of moist chocolate cake, with whipped cream and cherry jam. Then it’s topped with a Nutella buttercream and glitter dipped cherries. I love chocolate and cherry together, and this cake reminds me a lot of a black forest cake, but with added Nutella – which is always a good thing in my book!
How to make Cherry & Nutella Chocolate Cake…
I started by greasing and lining three 9″ sandwich tins.
Then I creamed together caster sugar and butter.
I added eggs, mixing them in two at a time.
Then I mixed in self raising flour, cocoa powder and milk.
I divided the mixture into the tins, I always make a hole in the middle of the batter to try and stop it from doming too much in the middle.
They baked on 180C/160C Fan/350F/Gas Mark 4 for 35 minutes, then I left them to cool fully.
I made the nutella buttercream by mixing together butter and icing sugar, then I added Nutella and milk. and mixed it until it was smooth.
Next I made the cream filling by whipping up double cream, then mixing in mascarpone cheese
I started stacking up the cakes, I spread half of the cream mixture onto the first layer.
Then I spread half a jar of cherry jam on top.
I stacked up the next layer of cake, then spread the rest of the cream layer on, followed by the rest of the cherry jam.
I then added the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife.
Then I put the rest of the Nutella buttercream in a piping bag and piped two rows of rosettes around the edge of the cake. I used a Wilton Number 6B Open Star tip for this effect. Also, I filled the middle with some Dr Oetker chocolate strand sprinkles.
I took 10 cherries out of a jar of kirsch soaked cherries and put them on some kitchen towel to soak away as much moisture from them as I could. I then rolled half of each cherry in edible gold glitter and arrange them around the Cherry & Nutella Chocolate Cake.
The Cherry & Nutella Chocolate Cake was ready for a celebration! I took it along to my friend’s 30th birthday party for the guests to enjoy. This Cherry & Nutella Chocolate Cake would be perfect for a birthday or any other time you need a showstopping cake!
The Cherry & Nutella Chocolate Cake was so yummy and if I do say so myself it’s one of the best cakes I’ve ever made! The sponge was lovely and moist, and the fresh cream and cheese filling was the perfect balance against the sweet chocolate and Nutella buttercream. I adore kirsch soaked cherries so they were a tasty bonus for me.
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Nutella spread||Electric hand mixer|
|Round cake tin liners||Piping bags||Wilton 6B piping nozzle|
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More Nutella recipes…
Cherry & Nutella Chocolate Cake
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
- 10 Kirsch soaked cherries
- Gold edible glitter
- Dr Oetker chocolate strand sprinkles
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4. Grease and line three 9 inch sandwich tins
- Cream together the caster sugar and the butter
- Add the eggs, mixing them in two at a time
- Mix in the self raising flour, cocoa powder and milk
- Divide the mixture into the tins and bake it for 35 minutes, then leave to cool fully
- 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
- Make the cream filling by whipping up the double cream, then mixing in the mascarpone cheese
- 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
- Add the last sponge and spread a layer of the Nutella buttercream over the top using a palette knife
- 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
- 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
- Serve immediately. Store leftovers in an airtight container in the fridge and eat within 2 days
NB. This post is NOT sponsored by Nutella – I just love their product!