Gianduja Dream Cake Recipe

Gianduja Dream Cake: A Celebration of Hazelnuts, Chocolate and Time-Honored Craft

Some desserts whisper comfort. Others sing celebration. The Gianduja Dream Cake does both, with layers that recall the elegance of European patisserie and the warmth of a cake made at home, one careful step at a time. A vanilla sponge forms the foundation, tender yet sturdy. Then comes the star: a Nutella-hazelnut mousse folded into whipped cream, topped with a dark chocolate ganache that brings it all together with glossy, grown-up confidence.

Every element is made from scratch and given the time it needs to shine. The result is not just a cake, it’s a showpiece. One that tells a story of tradition, flavor, and just enough patience to make it special.

Why Gianduja?

Gianduja is a classic Italian blend of chocolate and hazelnuts, famously smooth and nostalgic. This cake reimagines that timeless pairing in mousse form, layered between vanilla sponge and anchored by ganache. It’s indulgent, yes, but also refined, balanced, and deeply satisfying.

Preparation

Serves 10-12 people

Cake

(Adapted Magnolia Bakery handbook by Bobbie Lloyd)

Ingredients

  1. 3x6in tins
  2. 250g all-purpose flour
  3. 3/4 tsp baking powder
  4. 1/4 tsp teaspoon baking soda
  5. ½ teaspoon salt
  6. 210g milk
  7. 40g Greek yoghurt
  8. 40g 35% cream
  9. 140g soft unsalted butter
  10. 250g caster sugar
  11. 10g vanilla extract
  12. 3 egg white

Steps

  1. Preheat oven to 180C or 170C convection.
  2. Grease and line 3x6 inches cake tins with parchment paper.
  3. In a stand mixer or using a handheld beater, cream SOFT butter and caster sugar till pale and fluffy (3-5 minutes).
  4. Scrape down the bowl, and whisk in the egg whites and vanilla. Mix till incorporated.
  5. Sieve together all-purpose flour, salt, baking soda and baking powder (DRY ingredients).
  6. Mix together milk, yoghurt and cream (WET ingredients).
  7. Alternate WET and DRY ingredients into the butter egg mixture making sure to start and end with DRY ingredients. Important: Do not overmix.
  8. Divide the batter equally between the three tins. Tap gently on the counter top to remove trapped air bubbles.
  9. Bake for 20-25 mins or till a toothpick inserted into the centre of the cake comes out clean.
  10. Cool completely.

Gianduja and Nutella Mousse

Ingredients

  1. 70g hazelnuts
  2. 40g caster sugar
  3. 150g Nutella
  4. 40g 70% couverture chocolate
  5. 15g cocoa butter
  6. 70g 35% dairy whipping cream

Steps

  1. Preheat oven to 150C.
  2. Toast the hazelnuts for 15 minutes.
  3. Cool and chop coarsely.
  4. In a deep saucepan, add the caster sugar and cook on very low heat till it turns a deep amber colour.
  5. Take off the heat, mix in the toasted chopped hazelnuts and mix well.
  6. Remove onto a greaseproof paper and allow to cool completely.
  7. Grind into a fine paste.
  8. On a double boiler, gently melt the 70% chocolate with cocoa butter.
  9. Once melted, whisk in the hazelnut praline paste.
  10. This is your Gianduja. Mix this gianduja into Nutella.
  11. Whip up cold whipping cream into soft peaks.
  12. Gently fold the Nutella and Gianduja into the whipping cream.

Caramelised Hazelnuts

Ingredients

  1. 60g hazelnuts
  2. 60g caster sugar

Steps

  1. Preheat the over to 150C.
  2. Toast the hazelnuts for 15 mins till golden.

  3. In a deep saucepan, add the caster sugar and cook on very low heat till it turns a deep amber colour.

  4. Take off the heat, mix in the toasted hazelnuts and mix well.

  5. Remove onto a greaseproof paper and allow to cool completely.

  6. Using a rolling pin, smash into bite size pieces. Use this as the crunchy element between the cake layers.

Chocolate Ganache

Ingredients

  1. 300g 70% couverture chocolate
  2. 300g 35% dairy whipping cream

Steps

  1. In a heavy bottom saucepan, heat the cream till it just begins to simmer.
  2. Take it off the heat and allow it to settle for 5-10 seconds.
  3. Pour over chocolate in a heatproof bowl.
  4. Allow to sit undisturbed for 3 minutes.
  5. Using a spatula, gently begin stirring this mixture till its combined.
  6. Important: Do not overmix or incorporate too much air.

Assemble

  1. On a board or cake stand: Place down a dollop of ganache and spread it out evenly.
  2. Place a layer of vanilla cake.
  3. Add the chocolate ganache in a piping bag and build a dam of ganache along the edges of the cake layer.
  4. Fill the centre with the Nutella and Gianduja mousse.
  5. Sprinkle some caramelised hazelnut bits.
  6. Add the next cake layer.
  7. Repeat 2 more times.
  8. Cover completely in cling film and allow to refrigerate for 1 hour
  9. Using the piping bag, cover the cake with the ganache and smooth it out as best you can with an offset spatula.
  10. Top the cake with some more caramelised hazelnut shards.

The Final Touch

This is not a cake for rushing. It’s a cake for birthdays, for celebrations, for people who know that beauty in baking often takes a little extra time. The Gianduja Dream Cake earns its name because every step is worth it, and every bite proves it.

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