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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 160°C (140°C fan-forced). Grease two 20cm round cake pans; line bases and sides with baking paper.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.