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!
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.
Tips for making the Cherry & Nutella Chocolate Cake:
- I used a Wilton Number 6B Open Star tip to pipe the buttercream onto this cake
- 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
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...
- Nutella Bueno Loaf Cake
- Nutella Meringue Roulade
- Nutella, Banana & Marshmallow Tart
- Nutella Baked Donuts
- Raspberry & Nutella Bread Rolls
- Nutella Bueno Cheesecake (No Bake)
- Nutella Cheesecake Blondies
- Nutella Bueno Cupcakes
- Nutella Stuffed Cookies
- Nutella Kinder Bueno Brownies
- Nutella Popcorn
- Nutella Cake
- Nutella Popsicles
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 160C Fan/350F/Gas Mark 4. Grease and line three 9 inch sandwich tins (that are at least 2" deep)
- Mix together the caster sugar and the butter, ideally using an electric mixer
- 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, or until a skewer inserted in the centre comes out clean, then leave to cool fully either in the tins or on cooling racks
- 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
If you like this, check out more of my Cake recipes!
NB. This post is NOT sponsored by Nutella – I just love their product!