Chocolate Hazelnut Cake

Recipe created by Chef Elango

Recipe Ingredients

Ingredient Weight
What you need:
Pillsbury™ Celebration Chocolate Sponge 1 kg
Egg 10
Oil 50 g
Water 240 g
Gel 10 g
Chocolate hazelnut cake 600 g
Pillsbury™ Celebration Chocolate Sponge 220 g
Sugar Syrup 60 ml
Pillsbury™ Ivory Cream 200 g
Hazelnut Paste 40 g
Truffle 80 g


  1. Whip Pillsbury™ ivory cream add truffle until peak is formed & refrigerate for further use.
  2. Mix hazelnut paste with Pillsbury ivory cream.
  3. Cut chocolate sponge in 3 equal layers soak each layer with sugar syrup.
  4. Finish cake with Pillsbury ivory cream.
  5. Melt truffle cream until glaze consistency.
  6. Pour truffle over cake & garnish.
  7. Refrigerate for at least 3 hrs before consuming.