Chocolate Hazelnut Mousse Cake
Peer pressure has brought many things into my life; neon Lycra at age 10, overalls and flannel shirts at 16, camel coloured skirts at 21 and skinny leg jeans at 34. It’s not always a bad thing (actually the flannel and overalls where a terrible look now I look back on it) as it was peer pressure that brought you this recipe today.
I posted a photo of this Chocolate Hazelnut Mousse Cake on my Facebook and Instagram pages the other day and I was inundated by requests for the recipe. I found this a bit funny as this Chocolate Hazelnut Mousse Cake was a result of my laziness. Every Saturday night we go to my parent’s house for a family roast and it’s my job to bring the dessert (of course!). Late Friday night I had no idea what to bake, which is unusual for me as I am normally planning my baking weeks in advance, but I had a bowl full of ripe Avocados and a hankering for Nutella… and the Chocolate Hazelnut Mousse Cake was born. It’s such a simple dessert to make but people will be super impressed at how it looks and tastes so maybe don’t tell them it only took 30 minutes!
I hadn’t planned on sharing this recipe for some time (I had my recipe schedule planned for the next month) but I succumbed to peer pressure… hopefully it doesn’t mean I’ll start wearing flannel again!
I love making layer cakes, and according to Sugar Hero this is a Naked Layer Cake (or maybe it was a Nude Cake; either way it means you can see the edges). I have used a 5 inch springform tin but a 6 inch tin could also be used. Alternatively an 8 inch/20cm ring tin could be used to make a 2 layer cake. This would obviously alter the cooking times slightly. Setting the cakes in the freezer helps to hold the layers together but remember to allow time for defrosting the cake. Making your own Nutella is really easy too and the recipe provided will make more than you need for the Nutella Icing. It’s a tough job but I’m sure you’ll be able to bring yourself to eat any leftovers!
P.S. There’s only 2 days left to win for yourself a FREE copy of my eBook ‘Mummy Made.It A Healthy Christmas’. For details check the competition box below the recipe.
Chocolate Hazelnut Mousse Cake
3 layers of Chocolate Hazelnut Cake, filled with Chocolate Mousse and covered in Nutella Icing.
- 1 Chocolate Hazelnut Sheet Cake
- 1 serve Chocolate Mousse
- 1 serve Nutella Icing
- 6 Eggs, separated
- 1/3 Cup Maple Syrup
- 2 teaspoon Vanilla Extract
- 1/4 Cup Milk (of choice)
- 1/3 Cup Coconut Flour
- 1/3 Cup Cocoa
- 1/3 Cup Hazelnut Meal
- 2 teaspoons Baking Powder
- 4 small or 2 large ripe Avocados
- 1/3 - 1/2 Cup Maple Syrup
- 1/3 - 1/2 Cup Cocoa
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Coconut Cream/Milk
- 1/4 Cup Nutella (see recipe below)
- 1/2 Cup Coconut Cream (can opened and left in the fridge overnight. Remove and use the thickend cream and discard the watery remains)
- 1 Tablespoon Cocoa
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 cups raw Hazelnuts (120g)
- 3/4 tablespoon Vanilla Extract
- 1 1/2 Tablespoons Cocoa
- 1 1/2 Tablespoons Maple Syrup
- Dash of Salt
- 1/4 cup Milk (of choice)
- This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin.
- Take the bottom of the chosen tin and cut 2 circles from the chocolate sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
- Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
- Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be more layers on top and it will never be seen.
- Spread 1/2 of the Chocolate Mousse evenly over the cake to the sides if the tin.
- Place the almost complete circle of cake on top of the mousse, and use the left over to fill in any gaps.
- Spread the remaining mousse over the cake.
- Place the best circle of a cake on top.
- Place the cake in the freezer for a minimum of 5 hours (you can leave it there for up to 1 day). This helps to set the layers of the cake.
- Remove the cake from the freezer and frost immediately with Nutella Frosting. Top with extra hazelnuts.
- Allow it to defrost either in the fridge or at room temperature (not if it's a hot day) for at least 5 hours.
- Slice the cake into pieces and serve.
- Store the cake in the fridge after serving.
- Preheat the oven to 175C/350F.
- Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the springform tin you will be using. The rest if the circles will be made from the left over cake).
- Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment fitted.
- Whisk the egg whites on medium until soft peaks form.
- Continue to whisk on medium and slowly add the maple syrup 1 tablespoon at a time until all added and stiff peaks form.
- Add egg yolks and then milk and whisk until combined.
- In a separate bowl, sift together the dry ingredients.
- Sift the dry ingredients over the egg mixture and fold in gently.
- Be careful note to over mix, but ensure that the coconut flour is mixed in well.
- Pour the mixture in to the prepared tin.
- Bake for 15-17 minutes, or until cooked through.
- Allow the sponge to cool in the tin.
- Once cool invert cake onto a serving tray.
- Place all the ingredients (except for the coconut cream) into a blender and process until smooth. Start with 1/3 of both Cocoa and Maple Syrup and add the extra according to taste. You should be unable to taste or see any of the avocado.
- Add the coconut cream and process until very smooth.
- Store in the fridge until required.
- Place all the ingredients into a small saucepan and stir over a medium until combined.
- Continue stirring until slightly thickened and then remove from the heat.
- Allow the icing to cool and thicken in the fridge before using.
- Roast the hazelnuts for 8-10 minutes at 200C/ 400 F.
- Rub them together in a paper towel or a tea towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.)
- Add the nuts to a food processor and blend until the nuts have turned to butter (if this is not happening easily add the maple syrup to help soften the nuts)
- Add all other ingredients and blend until smooth (this may take a few minutes)
- Keep refrigerated.
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