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
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
- 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
Nutrition
If you like this, check out more of my Cake recipes!
NB. This post is NOT sponsored by Nutella – I just love their product!
Lucy Allen
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?)!
Kat BakingExplorer
Thank you! It was a Wilton Number 6B Open Star Tip - I've just updated the post with the info!
Mandy
What a delicious looking cake! I love the sound of Nutella buttercream - yum! Thanks for sharing with #CookBlogShare this week X
Kat BakingExplorer
Thanks Mandy! It is very yummy buttercream 🙂
Angela Entwistle
Fab cake Kat. I love the effect of the gold glitter on the cherries - it really elevates the cake - perfect for the Queen and your friend's birthday.
Angela x
Kat BakingExplorer
Thanks Angela, the glitter was a last minute decision!
Kirsty Hijacked By Twins
Mmmm yummy! Nutella is fantastic in cakes and I love that you have paired it with the cherries! x #GBBOBloggers
Kat BakingExplorer
Thanks Kirsty! It's a tasty combination 🙂
Jenny
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
Kat BakingExplorer
Thank you so much for hosting! I've loved taking part and getting to know you and your blog 🙂
Amanda
Yep. This sounds like my perfect cake! x
Kat BakingExplorer
Me too Amanda! 🙂
Helen at Casa Costello
I love the combination of cherry and chocolate. Your decoration is superb on this cake. Your friend is very lucky to be the recipient. Thanks once again for joining in with #BakeoftheWeek
Kat BakingExplorer
Thanks Helen, that's so nice of you to say!
Hazel
Great cake Kat!! I love those flavours and kirsch soaked anything wins in my book any day!! haha! Hazel x
Kat BakingExplorer
Thanks Hazel! Haha me too 🙂
woodenwindowsills
Wow beautiful pipe work on the top! A grand finale! I can't believe the bake off is over, what are we going to do now?! Alice xx
http://www.woodenwindowsills.co.uk
Kat BakingExplorer
Thank you Alice! I know I miss it already!
CookStyle
The cake looks so nice. It was baked beautifully and the addition of Kirsch soaked cherries is great too.
Kat BakingExplorer
Thank you!
Jacqueline Bellefontaine
Chocolate nutella cake Yum, with cherries double yum!
Kat BakingExplorer
It was very yummy 🙂
Kate Glutenfreealchemist
Beautiful! I love the flavours and I love the piping decoration. Very clever and totally delicious. I am not surprised it is one of the best cakes you have ever made! x
Kat BakingExplorer
Thank you very much Kate!
Claudia
Hi, how do I work out how much I would need for an 8inch tin please
thebakingexplorer
Hi Claudia, you will need to multiply the ingredient amounts by 0.79 - so for example 520g butter: 520 x 0.79 = 410.8 You can round this up to 411g. Let me know if you have any other questions!
Angela Campos
This is so beautiful! I am going to attempt this cake because my kids are huge Nutella fans! I am quite sure mine will not look as pretty 🙂
Kat BakingExplorer
Please let me know how you get on, I hope your kids love it!