Planning your holiday baking? This Chocolate Hazelnut Mousse Cake is a stunning yet straightforward cake recipe for holidays, perfect for impressing your guests with its rich flavors and elegant presentation. You’ll love creating this decadent dessert that’s sure to become a festive favorite.
Key Ingredients & Substitutions:
- Hazelnuts: You can substitute with almonds or walnuts for a different flavor profile.
- Dark Chocolate: Use high-quality baking chocolate for the best results. Milk chocolate can be used for a sweeter, milder cake.
- Heavy Cream: Coconut cream (full-fat, chilled) can be used as a dairy-free alternative.
- Eggs: No direct substitution is recommended for this recipe’s structure.
- Powdered Sugar: Granulated sugar can be finely ground in a food processor if you don’t have powdered.
Ingredients:
For the Hazelnut Cake:
- 1 cup (100g) hazelnuts, toasted and skinned
- ½ cup (60g) all-purpose flour
- ½ cup (100g) granulated sugar
- 4 large eggs, separated
- ¼ teaspoon salt
For the Chocolate Mousse:
- 8 ounces (225g) dark chocolate, chopped
- 2 cups (480ml) heavy cream, divided
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
For the Glaze (Optional):
- 4 ounces (115g) dark chocolate, chopped
- ½ cup (120ml) heavy cream
How Much Time Will You Need?
- Total Time: 3 hours (including chilling)
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Servings: 8-10 slices
- Tools Needed: 9-inch springform pan, stand mixer or hand mixer, double boiler or microwave-safe bowls, parchment paper.
Step-by-Step Instructions:
1. Prepare Your Hazelnut Cake Base
Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom. Grind the toasted hazelnuts with flour until very fine.
2. Make the Cake Batter
Beat egg yolks with half the granulated sugar until light and fluffy. In a separate bowl, whip egg whites with salt until soft peaks form, then gradually add the remaining sugar until stiff peaks. Gently fold the hazelnut-flour mixture into the egg yolk mixture, then carefully fold in the egg whites.
3. Bake the Cake
Pour the batter into your prepared springform pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
4. Prepare the Chocolate Mousse
Melt the 8 ounces of chopped dark chocolate using a double boiler or microwave. Ensure it’s smooth and let it cool slightly. In a large bowl, whip 1 ½ cups of heavy cream with powdered sugar and vanilla extract until soft peaks form.
5. Combine Mousse Components
Gently fold the cooled melted chocolate into the whipped cream until just combined. Be careful not to overmix, as this can deflate the mousse.
6. Assemble the Cake
Once the cake base is completely cool, spread the chocolate mousse evenly over it in the springform pan. Smooth the top with a spatula. Refrigerate for at least 2 hours, or until the mousse is firm. This ensures a stable cake recipe for holidays.
7. Add the Optional Glaze
If you choose to glaze, gently heat the remaining ½ cup heavy cream until simmering. Pour it over the 4 ounces of chopped dark chocolate and let sit for 5 minutes, then whisk until smooth. Pour the glaze over the chilled mousse cake, tilting to coat evenly.
8. Chill and Serve
Return the cake to the refrigerator for at least 30 minutes to set the glaze. Carefully remove the springform pan ring and serve your beautiful Chocolate Hazelnut Mousse Cake. This cake recipe for holidays is best served chilled.
Variation Ideas:
- Coffee Infusion: Add 1 tablespoon of instant espresso powder to the chocolate mousse for a mocha flavor.
- Berry Topping: Garnish with fresh raspberries or strawberries just before serving for a touch of tartness.
- Nutella Swirl: Swirl a few spoonfuls of hazelnut spread into the mousse before chilling for extra hazelnut goodness.
- Chocolate Shavings: Decorate the top with chocolate shavings or cocoa powder for an elegant finish.
Storage Instructions:
Store your Chocolate Hazelnut Mousse Cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices for up to 1 month. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
Q: Can I make this cake ahead of time?
A: Yes, this is an excellent cake recipe for holidays as you can make it up to 2 days in advance. The flavors often improve overnight.
Q: How do I toast hazelnuts?
A: Spread hazelnuts in a single layer on a baking sheet. Bake at 350°F (175°C) for 8-10 minutes, or until fragrant and skins start to crack. Rub them in a clean kitchen towel to remove skins.
Q: My mousse isn’t setting. What went wrong?
A: Ensure your heavy cream is very cold before whipping. Also, make sure the melted chocolate has cooled sufficiently before folding it in, as hot chocolate can melt the whipped cream.
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, you can. The cake will be sweeter and less intensely chocolatey. Adjust powdered sugar in the mousse if you prefer.
Q: How do I get clean slices?
A: For clean slices, dip your knife in hot water and wipe it clean between each cut. This helps prevent the mousse from sticking.
Q: Is this cake suitable for a beginner baker?
A: Absolutely! While it has a few steps, each one is straightforward, making it a perfect ambitious cake recipe for holidays for beginners.