Ingredients
Method
1.Preheat oven to 160°C (140°C fan-forced). Grease two 20cm round cake pans; line bases and sides with baking paper.
2.Beat the butter and sugar in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Add flour, ground hazelnuts and milk in batches. Fold in the grated chocolate. Divide the mixture evenly between the pans.
3.Bake the cakes for about 1¼ hours or until a skewer inserted into the centre comes out clean. Leave the cakes in the pans for 10 minutes before turning onto baking paper-covered wire racks to cool.
4.For the filling, combine the mascarpone, vanilla bean paste, ½ cup (125ml) of the cream and the sifted icing sugar in a medium bowl, whisk carefully to avoid it splitting until soft peaks form.
5.To make the milk chocolate ganache, place the remaining cream in a medium saucepan and extra chocolate. Stir over very low heat until melted and smooth; cool.
6.Slice each cake into two layers. Reserve 75 grams of the raspberries for the top. Place one cake layer on a cake stand; spread with one-third of the mascarpone mixture, drizzle over a little of the milk chocolate ganache, then top with one-third of the remaining raspberries, pressing them lightly to flatten. Repeat layering with the remaining cake layers, mascarpone mixture, raspberries and milk chocolate ganache, finishing with a cake layer. Spread top of cake with a little of the milk chocolate ganache, allowing some to drizzle over the edges. Decorate with reserved raspberries and serve with the remaining milk chocolate ganache.
Using a stick blender will give your chocolate ganache the ultimate silky smooth texture. Be careful not to add any air in the mixture to avoid air bubbles.
Note
