HAZELNUT ESPRESSO MOUSSE CAKE 
INGREDIENTS:
For the Cake:
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup brewed espresso, cooled
For the Mousse:
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons brewed espresso, cooled
1/2 cup hazelnut spread
1/2 teaspoon gelatin (optional, for stability)
2 tablespoons water (for gelatin)
For the Topping:
1/2 cup heavy cream
2 tablespoons powdered sugar
Chopped hazelnuts (for garnish)
Chocolate shavings (for garnish)
INSTRUCTIONS:
STEP 1: PREPARE THE CAKE
– Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
– Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
– Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
– Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the cooled espresso. Mix until just combined.
– Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
STEP 2: MAKE THE MOUSSE
– Whip Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
– Combine Espresso and Hazelnut Spread: In another bowl, mix the cooled espresso with the hazelnut spread until smooth. If using gelatin, dissolve it in 2 tablespoons of warm water and let it cool slightly before adding.
– Fold Mixtures: Gently fold the hazelnut mixture into the whipped cream until fully combined. If using gelatin, fold it in at this stage.
STEP 3: ASSEMBLE THE CAKE
– Layer Mousse: Once the cake is completely cool, place it on a serving plate. Spread half of the mousse over the top of the cake. Reserve the remaining mousse for later.
– Chill: Refrigerate the cake for at least 2 hours to allow the mousse to set.
STEP 4: FINISH AND SERVE
– Whip Topping: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
– Decorate: Spread the whipped cream over the top of the mousse layer. Garnish with chopped hazelnuts and chocolate shavings.
– Serve: Slice and serve chilled.
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Chilling Time: 2 hours | Servings: 8