Chocolate and Coffee Cake with Hazelnut Mousse
Serves: 10
Total time: 1 hour + refrigeration
Ingredients:
For the chocolate cake:
• 4 eggs
• 200 g sugar
• 150 g flour
• 50 g unsweetened cocoa powder
• 1 tsp baking powder
• 100 ml strong coffee (pre-brewed and chilled)
• 100 ml vegetable oil
• 1 tsp vanilla extract
For the hazelnut mousse:
• 200 ml whipping cream (very chilled)
• 150 g hazelnut spread (Nutella-type)
• 100 g cream cheese
For decoration:
• Cocoa powder
• Roasted hazelnuts
• Hazelnut flakes Chocolate
Preparation:
1. Sponge Cake:
• Preheat the oven to 180°C.
• Beat the eggs with the sugar until they double in volume.
• Add the coffee, oil, and vanilla. Mix gently.
• Add the sifted flour, cocoa, and baking powder.
• Pour into a greased round cake pan (20–22 cm) and bake for 30–35 minutes.
• Let cool completely before cutting.
2. Hazelnut Mousse:
• Beat the cream cheese until smooth.
• Add the hazelnut cream and mix well.
• Separately, beat the cream until stiff peaks form.
• Fold it into the hazelnut mixture.
3. Assembly:
• Cut the sponge cake into two layers.
• Fill with the mousse, smooth, and cover the entire cake.
• Refrigerate for at least 3 hours or until firm.
4. Decorate:
• Sprinkle cocoa on top.
• Add chocolate shavings and toasted hazelnuts.
