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Hazelnut sponge with chocolate-raspberry cream

Australian Gourmet Traveller recipe for hazelnut sponge cake with chocolate-raspberry cream.

By Emma Knowles
  • 20 mins preparation
  • 30 mins cooking
  • Serves 10
  • Print
Hazelnut sponge with chocolate-raspberry cream


  • 190 gm plain flour, plus extra for dusting
  • 50 gm hazelnut meal
  • 80 gm butter, melted and cooled, plus extra for brushing
  • 8 eggs, at room temperature
  • 220 gm (1 cup) caster sugar
  • 130 gm good-quality raspberry jam, melted with 40ml raspberry liqueur, cooled, for brushing
Chocolate-raspberry cream
  • 250 ml (1 cup) pouring cream
  • 150 gm dark chocolate (54% cocoa solids), melted
  • 20 ml raspberry liqueur
  • 70 gm raspberries, lightly crushed, plus extra whole raspberries, to serve


  • 1
    Preheat oven to 160C. Process flour and hazelnut meal in a food processor to combine, then triple-sift and set aside. Follow method for <b><a href="/recipes/recipe-search/masterclass/2009/8/basic-sponge-cake/">basic sponge cake</a></b>, bake until centre springs back when pressed with your fingertip (25-30 minutes), cool as in basic sponge cake recipe.
  • 2
    Meanwhile, for chocolate-raspberry cream, whisk cream, chocolate and liqueur in an electric mixer until soft peaks form (3-4 minutes, don’t over-whisk or mixture will split). Fold in raspberries, refrigerate until starting to firm (10-15 minutes).
  • 3
    Brush one cake half with jam mixture, spread with chocolate-raspberry cream, sandwich with remaining half, dust with cocoa and serve with extra raspberries.