Chocolate and Hazelnut Mousse Cake
Chocolate and hazelnut are a match made in heaven, and when combined in a mousse cake, they create a dessert that is truly irresistible. This rich and decadent cake is perfect for any special occasion or when you simply want to treat yourself to something indulgent. The creamy mousse filling, paired with a moist chocolate cake and a crunchy hazelnut crust, will leave you craving for more. So, let’s dive into the world of chocolate and hazelnut with this delectable recipe for a Chocolate and Hazelnut Mousse Cake.
Ingredients:
- For the crust:
- 1 ½ cups crushed chocolate cookies
- ½ cup finely chopped hazelnuts
- 6 tablespoons melted butter
- For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup boiling water
- For the mousse:
- 1 ½ cups heavy cream
- 1 cup Nutella or chocolate hazelnut spread
- 1 teaspoon vanilla extract
- For the ganache:
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- For garnish:
- Chopped hazelnuts
- Chocolate shavings
Instructions:
1. Prepare the crust:
In a bowl, combine the crushed chocolate cookies, finely chopped hazelnuts, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Place it in the refrigerator to chill while you prepare the rest of the cake.
2. Bake the cake:
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until well combined. Reduce the speed and carefully add the boiling water to the batter. Mix until the batter is smooth. Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
3. Prepare the mousse:
In a chilled mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the Nutella or chocolate hazelnut spread and vanilla extract until well combined. Set aside.
4. Assemble the cake:
Remove the cooled cake from the springform pan and place it on a serving plate. Spread the mousse evenly over the top of the cake, ensuring it reaches the edges. Refrigerate for at least 2 hours to allow the mousse to set.
5. Make the ganache:
In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the semisweet chocolate chips. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled mousse cake.
6. Garnish and serve:
Sprinkle the top of the cake with chopped hazelnuts and chocolate shavings. Return the cake to the refrigerator for another 30 minutes to allow the ganache to set. Once set, slice and serve this heavenly Chocolate and Hazelnut Mousse Cake to impress your guests or enjoy it all by yourself!
Indulge in the divine combination of chocolate and hazelnut with this luscious mousse cake. The contrasting textures and flavors will leave you wanting more. So, gather your ingredients, follow the steps, and get ready to savor every bite of this irresistible dessert!