1 In Food/ Sweet Tooth

hazelnut mascarpone torte

hazelnut mascarpone torte cake recipe
This is one recipe that turns out almost too beautiful to eat. Then you remember it’s made of nutella and mascarpone frosting and eating it becomes the best idea ever. The directions are a bit lengthy but nothing too tricky in comparison to your standard cake recipe. Its rich, nutty flavor is balanced with a slightly less sweet frosting for the perfect combo. Decorative toppings are really what make this a work of art, though. Have fun playing around with your own ‘design’ and switch out seasonal fruits for a year-round dessert. This was a recent birthday cake and the tally is in: finished in two days without a crumb to spare. Definitely adding this to why E loves his ‘husband to a blogger‘ role.
toasted hazelnut cake decoration
fresh fruit and nuts as cake decor
nutella and chopped hazelnut dessert recipe


For The Cake

1 Cup plain flour
1 Cup hazelnut meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup unsalted butter, softened
1 Cup granulated sugar
1/2 cup light or dark brown sugar
3 eggs
1 tbsp vanilla extract
1 Cup sour cream
1/2 cup chopped toasted hazelnuts (optional)

For Icing

250g mascarpone cheese
1/3 Cup cocoa powder, sifted
1/3 Cup powdered sugar, sifted
1 Cup heavy cream

To Decorate

Extra chopped hazelnuts
Mixed fruits- blueberries, grapes, figs
Flowers (as decoration only- not to be eaten)


1. Preheat oven to 180°C. Butter two 9-inch round cake pans. Line bottoms with parchment paper.
2. Whisk together flour, hazelnut meal, baking powder, baking soda, and salt and then put to one side.
3. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition. Then mix in vanilla extract.
5. Reduce mixer speed to low. Add flour in three portions, alternating with two portions of sour cream. Mix until a few streaks of flour remain. Stir in chopped hazelnuts if you would like a bit of crunch throughout the sponge (this is optional).
6. Divide batter evenly between prepared pans. Smooth batter evenly in pans.
7. Bake for 25 to 30 minutes, or until cakes are lightly browned and a skewer inserted into the center comes out clean.
8. Cool in pans on a wire rack for 15 minutes. Then, run a knife around the edges to loosen the cakes. Transfer cakes from pans to a wire rack to cool completely.
9. Whip mascarpone and powdered sugar until creamy.
10. Add heavy cream and whip to desired consistency.
11. Take 1/3 of the mascarpone icing and put into a separate bowl, whip cocoa powder into it- this will form the middle layer in the cake.The remaining ‘plain’ mascarpone icing will form the top and sides of your cake.
12. Once the cake has cooled completely place one cake on a plate or cake stand. Spread the chocolate mascarpone filling on top ensuring it is smooth and level.
13. Place the second cake on top and spread the plain mascarpone icing on the top and around the side as thickly or thinly as you like.
14. Now the really fun bit- decorating the the cake. I added the chopped hazelnuts in a moon shape on one side. Then layered the mixed fruits and flowers.

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