The Great Australian Bake Off

These beautiful chocolate cakes are perfect for afternoon tea or birthday parties.


  • Brownie base

  • 267g unsalted butter

  • 267g dark chocolate

  • 200g plain flour

  • 60g cocoa powder

  • 53g white chocolate

  • 66g macadamia nuts

  • 133g whole eggs

  • 27g egg yolks

  • 266g caster sugar

  • 93g brown sugar

  • 1½ tsp baking powder

  • Vanilla white chocolate mousse

  • 12g powdered gelatine

  • 62g milk

  • 300g white chocolate

  • 412g thickened cream

  • 4 vanilla beans

  • Raspberry ganache

  • 200g seedless raspberry puree

  • 30g inverted sugar

  • 100g thickened cream

  • 250g milk chocolate

  • 160g dark chocolate

  • Vanilla citrus mascarpone

  • 500g mascarpone cream

  • 100ml thickened cream

  • 3 tbsp icing sugar

  • 3 vanilla beans

  • zest 1 orange

  • Decoration

  • 40 fresh raspberries

  • 400g dark chocolate

  • 2 Gold leaf gelatine

  • 150g freeze dried raspberries


  • 1.

    For the brownie base, melt the butter and chocolate in a medium sized saucepan. Whisk eggs, egg yolks and both sugars until thick and lighter in colour. Pour in chocolate and butter mixture with the motor running on low. Mix in by hand the flour, baking powder, cocoa powder, chopped macadamia nuts, and white chocolate chips. Pour into prepared tin and bake for around 30 minutes at 175°C.

  • 2.

    For the vanilla white chocolate mousse, whip the cream in a stand mixer until soft peaks and store in fridge. Melt the white chocolate over a pot of lightly simmering water. Mix together the gelatin and milk and set aside to absorb the liquid. Melt the gelatin and milk mixture and mix into the melted white chocolate along with the seeds of the vanilla beans. Mix in a quarter of the whipped cream into the chocolate mixture before folding in the remaining ¾.

  • 3.

    For the raspberry ganache, boil the raspberry puree with the cream. Pour over the dark chocolate, milk chocolate and inverted sugar. Stir until all ingredients are well combined.

  • 4.

    For the citrus mascarpone cream, in a bowl whisk together all the ingredients until thick and well combined and store in a piping bag in the fridge.

  • 5.

    For the tempered chocolate, melt 75% of the dark chocolate until it reaches 45-50°C

  • 6.

    Mix in the remaining 25% dark chocolate until it reaches 27°C. Re-heat to 32°C. Spread onto prepared acetate sheets, sprinkle with freeze dried raspberries and cut into 3x6cm rectangles and leave to crystallize.

Nutritional information

Nutritional analysis per serving (46 servings)

  • Energy 363kj
  • Fat Total 24g
  • Saturated Fat 14g
  • Protein 4g
  • Carbohydrate 34g
  • Sugar 27g
  • Sodium 38mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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