Cherry & Nutella Chocolate Cake

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!

Step by step…

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

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Nutella recipes…

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Nutella Cake Nutella Bueno Cupcakes Nutella Cheesecake Blondies
Nutella Bueno Cheesecake Nutella Stuffed Cookies
Nutella Bueno Cheesecake (No Bake) Nutella Stuffed Cookies Raspberry & Nutella Bread Rolls
Nutelle Popcorn Nutella Bueno Loaf Cake Nutella Baked Donuts
Nutella Popcorn Nutella Bueno Loaf Cake Nutella Baked Donuts

Cherry & Nutella Chocolate Cake

Chocolate sponge with cherry jam, fresh cream, Nutella buttercream and cherries on top

Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16
Author thebakingexplorer

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

  12. 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!

If you like this, check out more of my Cake recipes!

27 comments / Add your comment below

  1. What a gorgeous cake Kat, I really love the flavours (addicted to Nutella here) and the piping on top is so pretty (what tip do you use for that effect?)!

  2. What a delicious looking cake! I love the sound of Nutella buttercream – yum! Thanks for sharing with #CookBlogShare this week X

  3. it looks soooooooo delicious! I love the flavours you have used and the decoration is so pretty Kat. I agree with Angela about the gold glitter on the cherries – such a lovely touch which really does make this cake seem that extra bit special. Thank you for joining in with the bake along , it has been great meeting you. good luck for the judging xx

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