Soft chocolate sponge layered cake 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.
Amazing delicate sponge chocolate layers (Russian biskvit) with a creamy Nutella cream and fresh raspberries.
- 6 eggs
- 1 cup sugar
- 1¼ cups flour
- 3 Tbsp cocoa
- 1 tsp baking powder
- 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
-
Preheat oven at step 5.
-
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.
-
Add the 1/2 cup Nutella to a corner of a Ziploc bag and snip off 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 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.
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!
This cake was DELICOUS! Especially love the nutella and raspberrie:)
Awww, Anna. So so happy to see you enjoyed this combination, it’s rather dreamy. ☺
What a great combination- raspberries and chocolate- my favorite. I love baking as well, so this will be on my list of cake to make soon. I was thinking when I make it of adding the fresh raspberry In between layers too, after spreading cream. Thank you for sharing your recipes and for this food blog! Blessings <3
I love the idea of adding raspberries between the layers, YUM. You can never have too many raspberries, Karen.
Thank you for visiting our online Kitchen. 🙂
This looks amazing! I make a similar cream but with butter instead of cream cheese. Would love to try it with cream cheese. Gotta love Nutella cake!
Elena,
Hhhmmm, so it is more of a buttercream frosting then? I’m going to have to give that a try.
I hope you like this one, the cream is just absolutely delicious. 🙂
Not too much butter – a little pudding base, a little butter, Nutella and more whipped cream or cool whip. Butter is to give it some structure.
Looking forward to trying yours though! I love your desserts! I’m making your dulce de leche tarts today actually – it’s a regular recipe for us now 🙂
Oh I LOVE that recipe, Elena. That one and my Cherry Cheesecake Buns are my FAV! 🙂
Hi Valentina! I’m gonna make this cake for my hubby’s bday this weekend.. can it be eaten same day? Also do u butter the pans first and then line them and then sprinkle with flour? Thanks!
Happy Birthday to your hubby, Tanya. Wishing him many blessins. ☺
You can just butter the pans after you put the parchment paper on and lightly dust with flour. Enjoy.. 😍😍
Looks very good! Definitely gonna try it soon!
Yuliya,
Thanks so much for giving the recipe a try. I hope it will be as big a hit as it was in our family. <3 Have a lovely weekend.
Also, don’t post this comment, but I found a small typo, you wrote: “Prepare cream. Beat cream juice, just until creamy”
I think you meant cream ‘cheese’, right? 😉
Oh my! Thanks bunches Katy for catching that. It’s that mom brain, haha. 😉
I love Nutella! The photos make me want to eat the cake right off the page! 🙂
Thanks so much, friend! You’re so sweet. Was shooting with a dark background for time so was kind of nervous! Thanks for the compliment :)..