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Hazelnut Chocolate Mousse Cake

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Hazelnut and chocolate is an universally loved combination. This cake combines the two in the form of a multi-layer, hazelnut chocolate mousse filled, and ganache covered cake.

Ingredients

Scale

Cake

  • 150g / 5,3 oz oat flour
  • 100g / 3,5 oz cocoa powder
  • 1,5 tbsp milled flax or chia seeds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • A hearty pinch of salt
  • 400ml / 1,75 cups minus 1 tbsp milk of choice
  • 50g / 1,8 oz coconut sugar or other granulated sweetener
  • 120g / 4,2 oz pitted dates
  • 40g / 1,4 oz nut butter of choice
  • 1 tsp vanilla extract
  • 40g / 1,4 oz iChoc Classic, melted

Hazelnut Chocolate Mousse

  • 300g / 10,5 oz silken tofu
  • 240g / 8,5 oz iChoc Super Nut, finely chopped
  • 4 tbsp aquafaba*

Ganache & topping

  • 75g / 2,6 oz iChoc Classic, broken into pieces
  • 1,5 tbsp water
  • A pinch of salt
  • Roughly chopped and halved hazelnuts

Instructions

  1. Preheat the oven to 160ºC / 320ºF. You can either make this cake with two or three layers. If you’re good with knifes and have a sharp one , you can bake the batter all at once. If not, bake 1/3 of the batter in batches. Prepare and line a cake pan with parchment paper. My pan had a diameter of 18cm / 7 inches.
  2. In a large bowl mix the oat flour, cocoa, milled flax seeds, baking powder, baking soda, and salt.
  3. In a blender, blend the milk, sugar, dates, nut butter, and vanilla smooth.
  4. Add the wet to the dry and mix until just combined. Add the melted chocolate and mix until just incoperated.
  5. Transfer either 1/3 of the batter or all of it to each cake pan and bake until a tooth pick runs clean. If you bake all the batter at once, it will take around 45-60 minutes. If you bake in batches, about 20 minutes for each third.
  6. While you let the cake bake and cool, prepare the hazelnut mousse. Melt the finely chopped Super Nut chocolate in the microwave on low effect or over a water bath.
  7. In a food processor, mix the tofu completely smooth. While the food processor is still running, pour in the melted chocolate and mix until combined. Transfer to a bowl.
  8. In a separate bowl, whip the aquafaba as hard and fluffy as possible. It may take a couple of minutes. Then transfer around half the whipped aquafaba to the chocolate mixture and carefully fold it together. Add the rest of the aquafaba and repeat the process. Let rest in the fridge for at least an hour.
  9. Once the cake has cooled, either cut it into three layers or if you’re baked it in batches carefully trip the dome top of your cakes.
  10. Just before assembling make the ganache by putting the iChoc classic chocolate, water, and salt in a small microwave-safe bowl. Microwave on low to medium effect for 30 second intervals until the chocolate has almost completely melted. Once melted enough, mix with a spoon or fork until you get a smooth ganache.
  11. To assemble, place the first cake layer on your serving plate, then evenly spread half of the mousse on top. Carefully lay the second cake on top and repeat the mousse spreading. Lay the last cake layer on top and finish with a layer of ganache. Optionally decorate with some halved hazelnuts. Let the cake set in the fridge for at least an hour before serving. Enjoy!

Notes

*Aquafaba is the cooking liquid from a can of chickpeas. Make sure to use the liquid from a brand without any added salt for best taste.

This recipe was created in collaboration with iChoc

Keywords: Chocolate layer cake, vegan, hazelnut, chocolate mousse, gluten free, healthy

Find it online: https://hannaekelund.com/hazelnut-chocolate-mousse-cake/


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