Celebrate a special day with this wonderfully delicious Hazelnut Mousse Cake. It is unexpectedly easy to make and will satisfy every taste!
Mousse cakes are among the best desserts in the world! In terms of texture hey are similar to cheesecakes but even lighter, as they normally contain a lot of whipped cream. Many people think it is hard to prepare mousse cakes, but this is not true. And I will surely prove you this with the recipe below.
The secret of a smooth and creamy mousse cake
The easiest way to make a Mousse Cake is with whipped cream and gelatin. It always works but you need to make sure you avoid one simple mistake: adding too much gelatin. In fact you need very little of this ingredient in order to make a whole cake firm enough but keep the smooth consistency. If you overdo, the mousse will become too stiff and jelly-like and trust me, you don’t want this.
The Hazelnut Mousse Cake contains two types of mousse and only one of them needs gelatin to be added. The reason why you don’t need gelatin in the other one is because it contains enough quantity of dark chocolate to make the mousse stiff.
How to make a mousse cake
This cake is made of cake base, covered by mousse on top. For that reason you will need two pans: one for the cake base and in addition a slightly larger springform pan or a cake ring to hold both the base and the mousse. In my case I used a cake ring which I extended in a plate. I put the cake base in the middle of the ring, sprinkled it with syrup and covered with the mousses. Then the fridge does the rest as it makes firm the thickening agents inside the mousses: in this case the gelatin and the chocolate.
I will be very happy to hear from you regarding this cake: don’t hesitate to leave a comment below or to send me a note!
Check out some more of my recipes with hazelnuts:
Hazelnut Mousse Cake
For the cake base:
- 1 cup (200 g) sugar
- 2 eggs
- 1 cup (130 g) self raising flour
- 3 tbs (30 g) cornstarch
- 1/3 cup (35 g) ground hazelnuts
- 2 teaspoons vanilla extract
- 3 tbs (40 ml) whole milk
- 2 tbs (30 ml) vegetable oil
- 1/2 teaspoon baking powder
For the syrup:
- 1/2 cup (100 ml) milk
- 1 tbs sugar
- For the Hazelnut Mousse:
- 1 3/4 cup (400 ml) whipping cream, cold
- 5 oz (150 g) white chocolate
- 1,5 teaspoons (5 g) gelatin powder
- 3 tbs (50 ml) water
- 1/3 cup (35 g) ground hazelnuts
For the Chocolate Mousse:
- 7/8 cup (200 ml) whipping cream, cold
- 3,5 oz (100 g) dark chocolate, melted
- 2 tbs powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 180 degrees C (350 degrees F). Line a 18 cm (7 inch) cake pan with a circle of parchment paper.
- In a bowl combine flour, cornstarch, ground hazelnuts and baking powder. Whisk gently and set aside.
- In a large mixing bowl using an electric mixer beat together eggs and sugar until the volume increases significantly and the mixture becomes pale. Add oil, milk and vanilla and beat again shortly. Gradually add the dry ingredients, mixing gently with a rubber spatula, until absorbed.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a wooden skewer, inserted in the centre, comes out clean.
- Let cool until room temperature before assembling the cake.
- Heat milk and sugar at a medium temperature (in a saucepan on the stove or in the microwave). Whisk until the sugar is just dissolved: the mixture should be warm but not hot.
- Trim any uneven parts from the top of the cake base. Place it on a serving plate (if you will be using a cake ring) or in a 22-23 cm (9 inch) springform pan. Sprinkle the syrup over the cake until all the liquid is absorbed.
- Combine gelatin and water in a heatproof bowl and set aside for 5 minutes.
- Whip the cream until soft peaks form. Using a rubber spatula, gently fold the ground hazelnuts into the cream.
- Place the gelatin and the water on a double boiler (over a pan of gently simmering water). Whisk until the gelatin is dissolved. Add the white chocolate, piece by piece and whisk until it is melted. Let the mixture cool for 5 minutes and gradually add it to the whipped cream, carefully folding with the spatula.
- Pour the mousse over the cake base in the springform pan (or in the plate with a cake ring extended around it). Refrigerate while preparing the chocolate mousse.
- Whip the cream with the powdered sugar and vanilla extract until soft peaks form.
- Using a rubber spatula carefully fold in the melted chocolate, until uniform. Pour the chocolate mousse over the hazelnut mousse in the cake pan. Smoothen on top with a spatula.
- Refrigerate the cake for at least 8 hours before serving.
- Decorate with chocolate candies, chocolate shaves and whole hazelnuts.