Triple Layer Hazelnut Mocha Chocolate Mousse Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 9 inch cake
Ingredients
For the bottom layer:
  • 6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan) (I did not have unsalted butter, so I used salted and just did not add any extra salt)
  • 7 oz./200 gms bittersweet chocolate, finely chopped
  • ¾ tsp. instant espresso powder
  • few drops of hazelnut oil ( I used Lorrain's essential oils)
  • 4 large eggs, separated
  • Pinch of salt (if using salted butter, omit the salt)
  • ⅓ cup light brown sugar, packed
For the middle layer:
  • 2 tbsp. cocoa powder, preferably Dutch-processed
  • 5 tbsp. hot water
  • 7 oz./200 gms bittersweet chocolate, finely chopped
  • 1½ cups heavy cream
  • 1 tbsp. granulated sugar
  • Pinch of salt
For the top layer:
  • 1 tsp. powdered gelatin
  • 1 tbsp. water
  • 110 gms semisweet chocolate chips/ milk chocolate, coarsely chopped
  • 3 tablespoons half-and-half cream
  • 2 teaspoon instant coffee granules
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 2 tbsp nutella
  • 3 ounces cream cheese, softened
For garnish:
  • Chocolate curls or cocoa powder or for chocolate roses see here
Instructions
For the Bottom Layer:
  1. Butter the bottom and sides of a 9-inch springform pan. (I lined the bottom of the pan with a parchment round for easy removal later. I also did not butter the sides).
  2. Center a rack in the oven and preheat to 325˚ F/170 C.
  3. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from heat and let cool slightly, about 5 minutes. Whisk in egg yolks. Add in the hazelnut essential oil. Set aside.
  4. In a stand mixer fitted with the whisk attachment, or with a hand beater, beat the egg whites and salt (optional) on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula.
  5. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. (It may take lesser time so do keep a check) Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)
For the middle layer:
  1. Whisk together the cocoa powder and hot water in a small bowl; set aside.
  2. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.
  3. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it.
  4. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.
For the top layer:
  1. In a small bowl, microwave the chocolate chips, half-and-half cream and coffee granules at 80% power for 45-60 seconds or until chips are melted; stir until smooth.
  2. Sprinkle the gelatin over refrigerator cold water in a small bowl and let stand at least 5 minutes to soften. Bring ¼ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved.
  3. Pour the hot cream mixture over the coffee chocolate mixture and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally. Add cream cheese to cooled chocolate mixture; beat until smooth.
  4. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining ¾ cup of cream at medium speed until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Using a whisk, mix one-third of the whipped cream to the coffee chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the mocha mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.
  5. Garnish with chocolate curls if you like. Make sure the cake is refrigerated when not serving, since the mousse is temperature sensitive.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/07/30/triple-layer-hazelnut-mocha-chocolate-mousse-cake/