Cherry & Nutella Chocolate Cake

Name: Cherry & Nutella Chocolate Cake
Prep time: 45 min
Cook time: 35 min
Total time: 75 min
Ingredients: 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; 300 g Icing sugar; 150 g Butter or baking spread; 200 g Nutella; 1 tsp Vanilla extract; 2 tbsp Milk; 250 ml Double cream; 250 g Mascarpone; 1 jar of Cherry Jam; 10 Kirsch soaked cherries; Gold edible glitter; Dr Oetker chocolate strand sprinkles

31/10/2016 by thebakingexplorer 31 Comments

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This Cherry & Nutella Chocolate Cake is a showstopping cake perfect for your next celebration! It's layers of moist chocolate cake, sandwiched 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!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
You can use fresh cherries for the decoration if you prefer.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Cherry & Nutella Chocolate Cake...

Mix together caster sugar and butter, then add eggs, mixing them in two at a time.

Then mix in self raising flour, cocoa powder and milk. Divide the mixture into the tins.

Bake for 35 minutes, then leave them to cool fully.

Make the nutella buttercream by mixing together butter and icing sugar, then add Nutella and milk, and mix until smooth. Next make the cream filling by whipping up double cream, then mixing in mascarpone cheese.

Stack up the cakes, spread half of the cream mixture onto the first layer, then spread cherry jam on top. Add the next layer of cake, then spread the rest of the cream mixture over it, followed by more cherry jam. Then 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 and pipe two rows of rosettes around the edge of the cake. Fill the middle with sprinkles or chocolate curls. Dip some kirsch soaked cherries in edible gold glitter and arrange them around the edge of the cake.

For the full recipe with measurements, head to the recipe card at the end of this post.

Can this cake be made in different size cake tins?

Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.

Can you make the cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. Please note, I have not tested this recipe using plain or all purpose flour.

Tips for making the Cherry & Nutella Chocolate Cake:

I used a Wilton Number 6B Open Star tip to pipe the buttercream onto this cake
You can spread the buttercream on if you don't want to pipe it

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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