Go Back
Print

Triple Chocolate Hazelnut Mousse Cake

Course Dessert

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.