Chocolate Hazelnut Mousse Cake

**Chocolate Hazelnut Mousse Cake**

*A Silky, Nutty, and Decadent Dessert That Melts in Your Mouth*

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### Introduction

If you're looking to impress guests—or just indulge yourself—**Chocolate Hazelnut Mousse Cake** is the perfect dessert to showcase your baking skills. It combines the richness of chocolate, the irresistible nuttiness of hazelnuts, and the smooth texture of mousse, all nestled into a luscious, elegant cake. This showstopping treat layers moist chocolate sponge with creamy hazelnut mousse and finishes with a glossy chocolate ganache. The result? A delicate yet luxurious dessert that satisfies every craving for something rich, nutty, and delightfully sweet.

This recipe may have several steps, but the reward is a stunning cake that tastes like it came straight out of a high-end pastry shop. Each component can be made in advance, and once assembled, the cake holds beautifully in the fridge, making it a great option for entertaining or special occasions.

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### Ingredients

#### For the Chocolate Cake Base:

* ½ cup (1 stick) unsalted butter, softened

* 1 cup granulated sugar

* 2 large eggs

* 1 teaspoon vanilla extract

* ¾ cup all-purpose flour

* ½ cup unsweetened cocoa powder

* ½ teaspoon baking soda

* ½ teaspoon baking powder

* ¼ teaspoon salt

* ½ cup buttermilk

* ½ cup boiling water

#### For the Hazelnut Mousse:

* 1 ½ cups heavy whipping cream, chilled

* 1 teaspoon gelatin powder

* 2 tablespoons cold water

* 1 cup chocolate hazelnut spread (like Nutella)

* ½ teaspoon vanilla extract

* ¼ cup powdered sugar (optional, to adjust sweetness)

#### For the Chocolate Ganache:

* ¾ cup heavy cream

* 6 oz dark or semi-sweet chocolate, finely chopped

* 1 tablespoon unsalted butter (for sheen)

#### Garnish (Optional):

* Toasted chopped hazelnuts

* Chocolate curls or shavings

* Whole hazelnuts for decoration

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### Instructions

#### Step 1: Make the Chocolate Cake Base

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

3. Beat in the eggs one at a time, followed by the vanilla extract.

4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.

6. Carefully stir in the boiling water. The batter will be thin—this helps keep the cake moist.

7. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

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#### Step 2: Prepare the Hazelnut Mousse

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

2. After blooming, microwave the gelatin for 10–15 seconds to melt it. Set aside to cool slightly.

3. In a large mixing bowl, beat the chilled cream with vanilla extract until soft peaks form.

4. Add the chocolate hazelnut spread and melted gelatin to the whipped cream. Beat until well combined and slightly thickened. Taste and add powdered sugar if desired for added sweetness.

5. Cover the mousse and refrigerate for at least 30 minutes to thicken slightly before assembling the cake.

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#### Step 3: Assemble the Cake

1. Once the cake has cooled, place it back into the cleaned springform pan (or use a cake ring).

2. Spread the hazelnut mousse evenly over the chocolate cake base, smoothing the top with a spatula.

3. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.

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#### Step 4: Prepare the Ganache

1. Heat the cream in a small saucepan until just about to boil. Remove from heat and pour over the chopped chocolate in a heatproof bowl.

2. Let it sit for 1–2 minutes, then stir until smooth. Add the butter and stir again until fully incorporated.

3. Allow the ganache to cool slightly until it reaches a pourable but not too thin consistency.

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#### Step 5: Glaze and Decorate

1. Remove the chilled cake from the springform pan and place it on a wire rack over a baking sheet.

2. Pour the ganache over the center of the mousse, using a spatula to gently push it to the edges for a clean, elegant drip.

3. Garnish with chopped toasted hazelnuts, chocolate curls, or whole hazelnuts as desired.

4. Refrigerate the cake for another 30 minutes to set the ganache before serving.

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### Serving and Storage

Slice with a hot knife for clean, professional-looking cuts. Serve chilled or at cool room temperature. This cake keeps well in the refrigerator for up to 4 days when covered.

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### Tips and Variations

* **Nut-Free Option:** Replace the hazelnut spread with chocolate spread and omit nut toppings.

* **Extra Crunch:** Add a layer of crushed hazelnut praline or wafer cookies beneath the mousse for a textural twist.

* **Mini Versions:** Use individual molds or ramekins for single-serve mousse cakes.

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### Final Thoughts

This **Chocolate Hazelnut Mousse Cake** is the ultimate marriage of flavor and texture. The rich, moist base, silky mousse, and glossy ganache create a showstopping dessert that tastes as stunning as it looks. Whether for a holiday table, birthday celebration, or romantic dinner, this cake delivers unforgettable indulgence in every bite.

Would you like a printable version or ideas for a gluten-free alternative?