The Great Australian Bake Off

This decadent chocolate slice is the ultimate addition to your next afternoon tea.


  • Hazelnut Chocolate brownie base 1st layer

  • 270g unsalted butter, at room temperature

  • 3/4 cup dark dutch cocoa powder

  • 1/2 cup olive oil

  • 2 ¼ cups caster sugar

  • 4 eggs

  • 1 ½ tsp vanilla extract

  • 1 ½ cup plain flour, sieved

  • ½ cup hazelnuts, no skins, roasted

  • Honey cake 2nd layer (1/2)

  • 2 ½ cups plain flour, sieved

  • 1 tsp. baking powder

  • 1 tsp. baking soda

  • 2 large eggs, at room temperature

  • 1/2 cup caster sugar

  • ¼ cup strong brewed tea (made with 3 tea bags), cooled

  • 1/4 cup vegetable oil

  • 1/3 cup honey

  • ½ medium ripe banana, thoroughly mashed

  • Grated rind of half an orange

  • 1/2 tsp. ground cinnamon

  • Chocolate fudge 3rd layer

  • 4 cups chocolate buttons

  • 2 ½ tablespoons butter

  • 1 400ml can sweetened condensed milk

  • 1 tsp. vanilla essence

  • Roughly chopped walnuts

  • Peanut butter mousse 4th layer – piped on with 5mm round nozzle (1.5x)

  • ½ cup smooth peanut butter

  • 150g cream cheese, room temperature

  • 1 cup icing sugar mixture

  • 2 ½ cup double cream

  • Chocolate top

  • 400g dark chocolate buttons (70%) – 100g to be finely chopped

  • 100g white chocolate buttons


  • 1.

    For the brownie, roughly chop hazelnuts. Place hazelnuts on baking tray, roast for 10 minutes on 200°C. Remove and let cool completely, reduce oven to 160°C fan forced.

  • 2.

    Grease and line a 250x350mm (10”x14”) baking pan. In a medium sized saucepan, melt butter, cocoa and olive oil over low-medium heat. Remove from heat and slowly stir in sugar, eggs (1 at a time) and vanilla extract. Stir in the flour and roasted hazelnuts. Transfer batter to prepared pan, ensuring corners are filled and top is smoothed. Bake for 25-30 mins. Cool completely.

  • 3.

    For the Honey cake, grease and line a 250x350mm (10”x14”) baking pan. Sieve flour, baking powder and baking soda into a bowl. Beat eggs in a stand mixer at medium speed, slowly add sugar until pale (8-10 mins). Lower speed and add tea, oil, honey, banana, orange rind and cinnamon. Fold flour mixture through gradually. Transfer batter into prepared pan.

  • 4.

    Bake for 25-30 mins. Cool completely.

  • 5.

    For the fudge, line a 250x350mm (10”x14”) baking pan with aluminium foil, ensure foil is flat. Melt chocolate and butter in a double broiler on low heat until all lumps are gone, remove from heat. Stir in condensed milk, walnuts and vanilla until incorporated. Transfer fudge into prepared pan – fudge to be approx. 10-14mm thick. Chill completely.

  • 6.

    For the peanut butter mousse, in the bowl of your stand mixer fitted with the whisk attachment, whisk cream until stiff peaks form. In a medium bowl, combine the peanut butter, cream cheese and powdered sugar. Mix in about ¼ of the whipped cream to get a creamy consistency. Carefully fold through the remaining whipped cream in third portions with a rubber spatula. Rotate the bowl as you fold in the whipped cream. Place the peanut butter mousse in a piping bag fitted with a 7mm round piping tip

  • 7.

    For the chocolate top, line a 250x350mm (10”x14”) baking pan with baking paper, ensure paper is flat. Fill a small saucepan with about 1/3 of water and place over medium heat. Place 300g dark chocolate buttons in a heat proof bowl and place bowl over saucepan, ensuring the bottom of the bowl doesn’t touch the water. Heat slowly. When chocolate starts melting stir to remove lumps with a rubber spatula. Check chocolate temperature with a thermometer and when it reaches 45°C, remove from saucepan. Add finely chopped chocolate into the melted chocolate and whisk through. Bring temperature down to 26°C. Return to double broiler and stir through to reach a temperature of 31°C. Transfer dark chocolate to prepared pan to cool. Repeat Bain-marie process with white chocolate buttons, bringing to just melting and remove from heat. Using a whisk, stir in to white chocolate and hold over dark chocolate pan flicking the white chocolate in a circular motion to create a pattern.

  • 8.

    Set chocolate completely on bench.

  • 9.

    To assemble, carefully layer brownie, honey cake and fudge on a flat bench with baking paper. Trim layers to flat. Place set chocolate on bench top and cut sides off with a hot knife, you may need to score top first – dip knife into boiled water, wipe excess water with a tea towel. Cut 12 identical slices with a hot knife. Use cut chocolate sections as a guide to cut brownie/honey cake/fudge into pieces, separate pieces slightly and pipe peanut butter mousse into large flat dollops – in rows, do not pipe over the side of the slice. Re-place chocolate tops onto slice and serve


This recipe has not been edited or tested by the Bake Off Food Department

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