Chocolate-Glazed Hazelnut Mousse Cake
This decadent cake combines a rich hazelnut mousse with a glossy chocolate glaze, creating an irresistible dessert that’s perfect for any special occasion.
Ingredients
For the Hazelnut Mousse
- 200g hazelnuts, toasted and peeled
- 500ml heavy cream
- 200g white chocolate, finely chopped
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 4 gelatin sheets or 1 tbsp powdered gelatin
For the Chocolate Sponge Cake
- 100g all-purpose flour
- 25g cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 150g granulated sugar
- 1 tsp vanilla extract
- 50ml vegetable oil
- 50ml milk
For the Chocolate Glaze
- 150g dark chocolate, finely chopped
- 100ml heavy cream
- 1 tbsp butter
Garnish (optional)
- Chopped hazelnuts
- Chocolate shavings
Instructions
1. Prepare the Chocolate Sponge Cake
- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar until thick and pale. Add the vanilla extract.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the egg mixture. Add the vegetable oil and milk, mixing until smooth.
- Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
2. Make the Hazelnut Mousse
- Prepare Gelatin: Soak gelatin sheets in cold water for 5 minutes. If using powdered gelatin, dissolve it in 2 tablespoons of cold water.
- Make Hazelnut Paste: Grind the toasted hazelnuts in a food processor until smooth to form a paste.
- Melt Chocolate: Melt the white chocolate in a double boiler or microwave in short intervals, stirring until smooth.
- Heat Cream and Add Gelatin: Heat 100ml of heavy cream until just simmering. Remove from heat, squeeze excess water from gelatin sheets (if using), and add to the warm cream, stirring until dissolved.
- Combine Mixture: Stir the gelatin mixture into the melted white chocolate and add the hazelnut paste. Mix until smooth and set aside to cool slightly.
- Whip Cream: In a separate bowl, whip the remaining 400ml heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Fold Cream into Mixture: Gently fold the whipped cream into the hazelnut-chocolate mixture until well combined.
3. Assemble the Cake
- Prepare the Base: Place the cooled chocolate sponge cake on a serving plate. If needed, trim the top to make it level.
- Add Mousse: Pour the hazelnut mousse over the sponge cake, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until the mousse is set.
4. Prepare the Chocolate Glaze
- Heat Cream: In a small saucepan, heat the cream until it just begins to simmer.
- Add Chocolate and Butter: Remove from heat and add the chopped dark chocolate and butter. Let sit for a minute, then stir until smooth and glossy.
- Cool and Pour: Allow the glaze to cool slightly, then pour it over the set mousse cake, spreading evenly with a spatula. Let it set in the refrigerator for 30 minutes.
5. Garnish and Serve
- Garnish: Before serving, optionally garnish the cake with chopped hazelnuts and chocolate shavings.
- Serve: Slice and serve the cake chilled.
Enjoy your Chocolate-Glazed Hazelnut Mousse Cake, a delightful dessert that’s sure to impress
