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Triple Layer Chocolate Hazelnut Mousse Cake

Triple Layer Chocolate Hazelnut Mousse Cake for Pure Bliss

Indulge in a rich and creamy Triple Layer Chocolate Hazelnut Mousse Cake that promises pure bliss with each slice.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Substitution: Almond flour for gluten-free.
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk Substitution: Plant-based milk for vegan.
  • 0.5 cup vegetable oil
  • 2 large eggs Substitution: Flaxseed meal or aquafaba for vegan.
  • 2 tsp vanilla extract
  • 0.5 cup boiling water
For the Hazelnut Mousse
  • 1 cup heavy cream Substitution: Coconut cream for vegan.
  • 0.5 cup hazelnut spread
  • 3 oz cream cheese, softened Substitution: Vegan cream cheese or omit for vegan.
  • 1 tbsp powdered sugar
  • 1 tbsp gelatin powder Substitution: Vegan gelatin alternative.
  • 2 tbsp cold water
For the Chocolate Mousse
  • 6 oz semi-sweet chocolate, chopped
  • 3 large eggs, separated
  • 0.25 cup granulated sugar
  • 1 pinch salt

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • whisk
  • spatula
  • Microwave or double boiler

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet mixture into the dry mixture, stirring gently, and then stir in boiling water.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  7. Beat heavy cream until soft peaks form, then fold into hazelnut spread, cream cheese, and powdered sugar mixture.
  8. Dissolve gelatin in cold water, microwave until dissolved, and fold into the hazelnut mousse mixture.
  9. Spread the hazelnut mousse over the cooled chocolate cake and refrigerate for about 2 hours to set.
  10. Melt the semi-sweet chocolate and beat egg whites until stiff peaks. Whip cream to soft peaks.
  11. Whisk egg yolks into the chocolate, fold in whipped cream and beaten egg whites to create chocolate mousse.
  12. Pour the chocolate mousse over the set hazelnut layer, smooth top and chill for an additional 2 hours.
  13. Carefully remove from pan, optionally top with whipped cream and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 280mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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