Jul 17 2026
Restaurants›Panorama on Seven›Milk Chocolate Hazelnut Cake Recipe

Milk Chocolate Hazelnut Cake Recipe

Inspired by Panorama on Seven
Time3h
Serves12

Hazelnut cake, Milk Chocolate Ganache, Passion Fruit Curd, Milk Chocolate Mousse

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Ingredients

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Cake

Milk Chocolate Ganache

Passion Fruit Curd

Milk Chocolate Mousse

Method

Cake Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a bowl, whisk together flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt.

  3. 3

    Cream Butter and Sugar

    In a separate bowl, cream the softened butter and sugar until light and fluffy.

  4. 4

    Add Eggs and Vanilla

    Beat in the eggs one at a time, then mix in the vanilla extract.

  5. 5

    Combine Mixtures

    Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

  6. 6

    Bake the Cake

    Pour the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

  7. 7

    Cool the Cakes

    Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Milk Chocolate Ganache Preparation

  1. 8

    Heat the Cream

    In a saucepan, heat the heavy cream until it just begins to simmer.

  2. 9

    Make Ganache

    Pour the hot cream over the chopped milk chocolate in a bowl. Let it sit for 5 minutes, then stir until smooth.

Passion Fruit Curd Preparation

  1. 10

    Combine Ingredients

    In a saucepan, whisk together passion fruit puree, sugar, eggs, and lemon juice.

  2. 11

    Cook the Curd

    Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the butter until melted.

  3. 12

    Cool the Curd

    Transfer to a bowl and let it cool completely before using.

Milk Chocolate Mousse Preparation

  1. 13

    Melt Chocolate

    Melt the chopped milk chocolate in a double boiler or microwave until smooth. Let it cool slightly.

  2. 14

    Whip Cream

    In a separate bowl, whip the heavy cream to soft peaks.

  3. 15

    Combine Mixtures

    In another bowl, beat the egg yolks with sugar until pale. Stir in the melted chocolate. Fold in the whipped cream gently.

  4. 16

    Whip Egg Whites

    In a clean bowl, whip the egg whites to stiff peaks and fold into the chocolate mixture.

  5. 17

    Chill Mousse

    Refrigerate the mousse for at least 2 hours before serving.

Assembly

  1. 18

    Layer the Cake

    Place one cake layer on a serving platter, spread a layer of passion fruit curd, followed by a layer of milk chocolate ganache.

  2. 19

    Add Second Layer

    Place the second cake layer on top and cover the entire cake with the remaining ganache.

  3. 20

    Top with Mousse

    Pipe or spread the milk chocolate mousse on top of the cake for decoration.

  4. 21

    Serve

    Chill the cake for an additional 30 minutes before slicing and serving.

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