Chocolate Cake with Hazelnut Mousse

Chocolate Cake with Hazelnut Mousse

For the Cake: adapted from I am Baker

 1-3/4 cups all purpose flour

2 cups sugar

3/4 cups good cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 tsp pure vanilla extract

1 cup freshly brewed hot coffee

– Preheat the oven to 350 degrees. Prepare you 8″ cake rounds by greasing and flouring them

– Sift the flour, sugar, cocoa, baking soda, baking powder, and salt together into a bowl and mix until well combined

– In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry

– With the mixer still on low, add the coffee and stir just to combine

– Split the batter into the prepared pans

– Bake for 35-40 minutes, or until cake tester comes out clean

– Cool in pans for 30 minutes, then turn onto a cooling rack to cool completely

– Once cooled, use a large serrated knife to evenly split each layer into 2 and level off any domes from baking

– Layer cakes and mousse, sprinkling toasted hazelnuts between each layer for a nice crunch

For the Hazelnut Mousse: double recipe from this previous post

Chocolate Hazelnut Mousse

1-1/2 cups whipping cream
1/2 cup Nutella spread
2 tbsp hot water (not boiling)
2 tsp instant espresso
Dash of Kahlua
6 Chocolate-hazelnut pirouette cookies
Chocolate and chopped hazelnuts for topping

– Dissolve instant espresso in hot water in a medium sized bowl
– Add the Nutella and Kahlua, beating until smooth
– In a mixer, whip the whipping cream until it forms stiff peaks
– Gently fold the nutella mixture into the whipped cream until the color is uniform
– Divide mousse into serving glasses (I think martini glasses work great!)
– Add toasted hazelnuts (to toast, just stick them in a 350 degree oven for about 10 minutes), chocolate shavings, and pirouette cookies for decoration

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