Chocolate mascarpone layer cake

The irresistible layers of light choc-hazelnut cake, a rich mascarpone cream and a decadent milk chocolate ganache makes this show-stopping dessert worthy of any celebration. Recipe brought to you by Lindt.

  • 40 mins preparation
  • 1 hr 20 mins cooking
  • 10 mins marinating
  • Serves 12
  • Print


Chocolate mascarpone layer cake
  • 250 gram unsalted butter, softened
  • 2 cup (440g) caster sugar
  • 6 eggs
  • 2 1/4 cup (335g) self-raising flour
  • 2 cup (240g) ground hazelnuts (hazelnut meal)
  • 1 cup (250ml) milk
  • 1 x 180g block Lindt Dessert Premium Milk, coarsely grated
  • 500 gram mascarpone
  • 2 teaspoon vanilla bean paste
  • 400 millilitre pure cream
  • 1/3 cup (55g) sifted icing sugar
  • 2 x 180g blocks Lindt Dessert Premium Milk, extra, chopped finely
  • 375 gram raspberries


Chocolate mascarpone layer cake
  • 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.

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