Triple Chocolate Hazelnut Mousse Cake
Ingredients
Chocolate Sponge:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dairy-free yogurt
- ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ½ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water
Chocolate Hazelnut Mousse:
- 1½ cups dairy-free whipping cream like coconut cream or soy whipping cream
- ½ cup chocolate hazelnut spread like Nutella, or a dairy-free alternative
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Chocolate Hazelnut Ganache:
- 1 cup dairy-free dark chocolate chips
- ½ cup canned coconut milk full-fat
- ½ cup chocolate hazelnut spread
Topping:
- Chocolate shavings or curls for garnish
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Gradually add the hot water, mixing until the batter is smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Hazelnut Mousse:
- In a large bowl, whip the dairy-free whipping cream until soft peaks form.
- Gently fold in the chocolate hazelnut spread, powdered sugar, and vanilla extract until fully combined and smooth.
- Refrigerate the mousse for at least 30 minutes to set.
Prepare the Chocolate Hazelnut Ganache:
- Place the dark chocolate chips in a heatproof bowl.
- In a small saucepan, heat the coconut milk until it just begins to simmer.
- Pour the hot coconut milk over the dark chocolate chips and let it sit for 2-3 minutes.
- Stir until the chocolate is melted and the ganache is smooth.
- Stir in the chocolate hazelnut spread until fully combined.
Assemble the Cake:
- Place the cooled chocolate sponge layer on a serving plate or cake stand.
- Spread the chocolate hazelnut mousse evenly over the sponge layer.
- Pour the chocolate hazelnut ganache over the mousse layer, allowing it to smooth out over the top and drip down the sides.
- Garnish with chocolate shavings or curls.
Chill and Serve:
- Refrigerate the cake for 2-4 hours to set completely before slicing and serving.
- Enjoy this rich and indulgent dessert!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the mousse.
- Chocolate Hazelnut Spread: Ensure to use a dairy-free version if necessary.