This Layered Chocolate Nutella Cake is a soft chocolate sponge cake layered with a creamy Nutella cream and topped with fresh raspberries. So amazingly delicious.

There are some cakes that I create that make me happy. Others, I cannot wait to share because they are SOO good and you cannot keep something so delicious to yourself, right? This cake, my friends, is an “I cannot wait for you to try this because it’s bombzilla”! Not only are the sponge (Russian biskvit) layers soo light and melt in your mouth themselves, the cream is the winner here. Seriously, it’s not too sweet but sweet enough. Nutella with heavy whipping cream is a phenomenal combination. When you bite into to the cake and you get a combination of cake layers, plus cream and fresh raspberries, I cannot tell you how amazingly happy your taste buds will be!

You can prepare this cake in a 10” pan for thinner cake layers or a 9” pan for slightly thicker layers. Both will work wonderfully. I prefer this cake in a 10” springform pan, the layers are a little thinner than normal and all the attention is on the cream which is, well, yaaaa! If you don’t have a 10” pan, just use a 9”. It’s work perfectly.

For the heavy whipping cream to beat quicker, place the whisks and bowl in the freezer for about 8-10 minutes. Don’t set the heavy whipping cream out early. It needs to be cold and beaten when it comes out of the fridge!

Note*: I added an additional ½ cup of Nutella, just drizzled on the layers and didn’t spread it. Once spreading the cream, it will spread the Nutella as well. That is an optional step. If you love yourself so serious Nutella, you will definitely enjoy this extra Nutella, you can also use less or more that the 1/2 cup indicated!

Ingredients:

Cakes-

6 eggs

1 cup sugar

1¼ cups flour

3 Tbsp cocoa

1 tsp baking powder

Cream-

12 oz cream cheese (1 ½ packs), room temp

2/3 cup powdered sugar

1 1/2 heavy whipping cream, cold

3/4 cup Nutella

1/2 cup Nutella, optional*

Raspberries

Makes: 10” round cake

How to make Layered Chocolate Coffee Cake-

Preheat oven at step.

Prepare 2 10” round pans. Cover bottom of pans with parchment paper. Butter pans (or spray with baking spray) and lightly flour. Set pans aside.

Add eggs to mixing bowl and mix a few minutes until fluffy, slowly add the sugar to the eggs. Beat on the high speed for about 20 minutes or until mixture has tripled in size.

In a small bowl combine sifted cocoa, flour and baking powder.

Once eggs/sugar are done beating turn off mixer. With a wooden spoon or spatula gently add in the flour mixture. Mix from the bottom up, don’t over beat.

Gently divide the batter between the two pans. Bake in preheated oven at 355°F for 18-22 minutes (until toothpick comes out clean if inserted in the middle). Once baked, remove cakes from the pans. Set aside to cool completely.

Prepare cream. Beat cream cheese, just until creamy. Add powdered sugar and Nutella. Beat until incorporated. In a separate bowl, beat whipping cream until stiff peaks form. Add about 1/3 of the whipped cream to the Nutella mixture. Mix on low speed until creamy, add remaining whipped cream. Beat on low until combined, scraping sides of bowl as needed. (Sorry, I forgot to take the final pic of what the cream looks like.)

Add the 1/2 cup Nutella to a corner of a Ziploc bag and snip the corner.

Cut cake layers in half. Drizzles some of the Nutella (from Ziploc bag). Cover with cream. Repeat until you get to the last layered.

Add raspberries the to center of cake. Garnish with mint, if desired.

Enjoy, friends.

Don’t forget to tag us #valentinascorner on Social Media. We love to see your creations.

5 from 3 votes

Print

Naked Layered Chocolate Nutella Cake

Prep Time

35 mins

Cook Time

20 mins

Total Time

55 mins

 

Amazing delicate sponge chocolate layers (Russian biskvit) with a creamy Nutella cream and fresh raspberries. 

Servings: 1 10" round cake

Ingredients

Cakes

• 6 eggs
• 1 cup sugar
• 1¼ cups flour
• 3 Tbsp cocoa
• 1 tsp baking powder

Cream-

• 12 oz cream cheese 1 ½ packs, room temp
• 2/3 cup powdered sugar
• 1 1/2 heavy whipping cream cold
• 3/4 cup Nutella
• 1/2 cup Nutella optional*
• Raspberries

Instructions

1. Preheat oven at step 5.

2. Prepare 2 10” round pans. Cover bottom of pans with parchment paper. Butter pans (or spray with baking spray) and lightly flour. Set pans aside.
3. Add eggs to mixing bowl and mix a few minutes until fluffy, slowly add the sugar to the eggs. Beat on the high speed for about 20 minutes or until mixture has tripled in size.
4. In a small bowl combine sifted cocoa, flour and baking powder.
5. Once eggs/sugar are done beating turn off mixer. With a wooden spoon or spatula gently add in the flour mixture. Mix from the bottom up, don’t over beat.
6. Gently divide the batter between the two pans. Bake in preheated oven at 355°F for 18-22 minutes (until toothpick comes out clean if inserted in the middle). Once baked, remove cakes from the pans. Set aside to cool completely.

7. Prepare cream. Beat cream cheese, just until creamy. Add powdered sugar and Nutella. Beat until incorporated. In a separate bowl, beat whipping cream until stiff peaks form. Add about 1/3 of the whipped cream to the Nutella mixture. Mix on low speed until creamy, add remaining whipped cream. Beat on low until combined, scraping sides of bowl as needed.

8. Add the 1/2 cup Nutella to a corner of a Ziploc bag and snip off corner.

9. Cut cake layers in half. Drizzles some of the Nutella (from Ziploc bag). Cover with cream. Repeat until you get to the last layered.
10. Add raspberries to center of cake. Garnish with mint, if desired.
11. Enjoy, friends.
12. Don’t forget to tag us #valentinascorner on Social Media. We love to see your creations.

Recipe Notes

Note*: I added an additional ½ cup of Nutella, just drizzled on the layers and didn’t spread it. Once spreading the cream, it will spread the Nutella as well. That is an optional step. If you love yourself so serious Nutella, you will definitely enjoy this extra Nutella, you can also use less or more that the 1/2 cup indicated!