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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 35 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 837kcal
Author thebakingexplorer


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


  • 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


Calories: 837kcal | Carbohydrates: 83g | Protein: 10g | Fat: 54g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 358mg | Potassium: 253mg | Fiber: 4g | Sugar: 58g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg