Hazelnut Gianduja Cherry Cake with six decadent layers of morello cherry chocolate cake and hazelnut gianduja Swiss meringue buttercream.
I made this Hazelnut Gianduja Cherry Cake for the Dude’s birthday in December. Full disclosure: I mixed up the date and celebrated a little late. With so many birthdays clustered around the holidays, it’s easy to lose track. Still, I insisted on candles, champagne and plenty of buttercream—even though he prefers salty snacks.
I considered topping the cake with chocolate-dipped potato chips or salted caramel popcorn, but that felt a bit over the top for his taste. Instead I settled on a simpler approach that highlights flavours he enjoys: cherries and hazelnut gianduja.
The idea was inspired by Black Forest cake, but without bright red, artificial cherries. Instead I used morello-style cherries soaked in liqueur—Griottines—and paired them with homemade gianduja. The combination felt perfect for a layered chocolate cake.
Morello Cherries (not those red impostors)
Morello Cherries (not those red impostors)I usually avoid jarred fruits in syrup, but these cherries were special—soaked in a liqueur blend that included Cointreau, which made a noticeable difference. I first paired them with gianduja in bonbon form and then translated that pairing into this cake: rich chocolate layers soaked with cherry juice and stacked with hazelnut gianduja Swiss meringue buttercream.
Speaking of Gianduja…
Gianduja is a classic Italian blend of hazelnut paste and chocolate—usually dark or milk—that contains significantly more hazelnut than common commercial spreads. Proper gianduja has a balanced hazelnut-to-chocolate ratio, a delicate melt on the palate and a silky texture. You can find it from quality chocolate brands or make a version at home if you have the right equipment.
Many people ask if gianduja is the same as familiar hazelnut spreads. The short answer: not really. Commercial spreads are sweeter and have a different texture and flavour profile. If you don’t have gianduja on hand, you can adapt the buttercream with a favourite spread or nut butter, but the flavour will vary.
Below is a video of how I assembled the cake, showing a bit of my indecision and how the layers come together.
Hazelnut Gianduja Cherry Cake
Ingredients
- 360 grams granulated sugar
- 100 grams bread flour
- 100 grams cake/pastry flour
- 73 grams cocoa I used Rodelle
- 7 grams baking powder
- 6 grams baking soda
- 2.5 grams salt
- 2 eggs
- 185 ml milk
- 93 ml vegetable oil
- 8 grams pure vanilla extract
- 188 ml pureed cherries and juices for brushing cake warmed
- 120 grams liquid egg whites
- 180 grams granulated sugar
- pinch of salt
- 340 grams unsalted butter room temperature
- 300 grams gianduja melted
Method
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Preheat oven to 350ºF. Grease three 6-inch pans, brush with cake release, place on a cookie sheet and set aside.
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Sift all the dry ingredients into a large bowl and make a well in the centre.
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In a separate bowl, lightly whisk together the wet ingredients, except the cherry purée.
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Add the wet mixture to the dry ingredients and whisk until combined; the batter will be thick.
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Add the warmed cherry purée and continue to whisk until fully combined.
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Divide the batter evenly among the prepared pans.
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Bake for 25–30 minutes on the middle rack. Rotate the cookie sheet halfway through baking.
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Remove from the oven and cool in the pans for 10 minutes, then turn out onto a cooling rack.
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Once completely cool, level and torte the cakes. Brush the layers with some warmed cherry/Cointreau juices if desired.
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Roughly chop the gianduja and place it in a small heatproof bowl. Melt over simmering water and set aside to cool slightly.
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Ensure your mixing bowl, whisk and utensils are grease-free by wiping with lemon juice or vinegar.
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Fill a heavy pot with about a quarter of water and bring to a simmer.
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Combine egg whites, sugar and a pinch of salt in a heatproof bowl and place it over the simmering water, making sure the bowl bottom does not touch the water.
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Whisk constantly until the mixture reaches 160°F.
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Remove from heat, dry the underside of the bowl and transfer it to the stand mixer.
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Whip the meringue until thick, glossy and no longer warm to the touch; do not add butter while the bowl is hot.
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With the mixer on low, add room-temperature butter in cubes, one at a time, until fully incorporated and the texture is silky.
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Slowly add melted gianduja in a steady stream while beating on low until the buttercream is smooth and well combined.
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Torte the cooled cakes and lightly soak each layer with the cherry/Cointreau juice using a pastry brush or spray bottle.
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Smear a little buttercream on a cake board slightly larger than the cake to secure the first layer. Pipe or spread a generous amount of buttercream between layers and stack, keeping each layer centered and level.
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Apply a thin crumb coat, wrap the cake in plastic and chill for 15–30 minutes.
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Cover the top and sides with the remaining buttercream, smoothing with a spatula.
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Pipe dollops around the top edge with a French tip. Optionally add gold flakes or other decorations as desired. Serve and enjoy!
Notes
Using a cake board slightly larger than your cake helps maintain even buttercream coverage and makes handling easier.
