Ingredients:
For the Hazelnut Mousse:
– 1 cup hazelnuts, toasted and skinned
– 1/4 cup granulated sugar
– 2 cups heavy cream
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
For the Chocolate Cake:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup hot water
**For the Chocolate Glaze:**
– 1/2 cup heavy cream
– 4 oz semisweet chocolate, chopped
– 2 tbsp unsalted butter Instructions:
Step 1: Make the Hazelnut Mousse
1. Prepare Hazelnut Paste:
– In a food processor, grind the toasted hazelnuts and granulated sugar until they form a smooth paste.
2. Whip Cream:
– In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
3. Cream Cheese Mixture:
– In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
– Fold in the hazelnut paste until well combined.
4. Combine:
– Gently fold the whipped cream into the hazelnut-cream cheese mixture until fully incorporated. Refrigerate until ready to use.
Step 2: Bake the Chocolate Cake
1. Preheat Oven:
– Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Dry Ingredients:
– In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Wet Ingredients:
– In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Combine:
– Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth.
5. Bake:
– Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
– Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Assemble the Cake
1. Layering:
– Once the cakes are completely cooled, place one cake layer on a serving plate.
– Spread a generous amount of hazelnut mousse over the top.
– Place the second cake layer on top and spread the remaining mousse over the top and sides of the cake.
2. Chill:
– Refrigerate the assembled cake for at least 1 hour to set the mousse.
Step 4: Make the Chocolate Glaze
1. Heat Cream:
– In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Add Chocolate and Butter:
– Remove the cream from heat and add the chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy.
3. Cool Slightly:
– Allow the glaze to cool slightly before pouring it over the chilled cake.
Step 5: Glaze the Cake
1. Pour Glaze:
– Pour the chocolate glaze over the top of the cake, letting it drip down the sides for a smooth finish.
2. Set:
– Refrigerate the cake for an additional 30 minutes to set the glaze.
Step 6: Serve
– Slice and serve the Chocolate-Glazed Hazelnut Mousse Cake chilled. Enjoy!
