Chocolate Mousse Cake With Gelatin

If you are looking for a yummy chocolate mousse cake, you`re at the right place. This dark chocolate dessert is made without butter, also there isn’t too much sugar in it. It`s a chocolate lover’sdream.

This is a 3-layer cake:

• The base of the cake is a light and soft cocoa sponge.
• On top of the sponge comes the chocolate mousse mixed with homemade hazelnut paste.
• The top layer is a dark chocolate ganache glaze also with hazelnut paste.

Chocolate liqueur, rum, or whiskey can be added to the mousse and the ganache, but it is completely optional. If you make this cake for children, then no alcohol should be added.

Whipped cream rosettes and hazelnuts are a great way to decorate the chocolate mousse cake, but you can also add some chocolate filigrees. The color contrast between the dark chocolate ganache and the white whipped cream rosettes will result in an elegant dessert.

Equipment you’ll need to make the chocolate mousse cake

• One round springform pan or cake ring 20 cm (8 inches) in diameter.
• Baking paper secured to the base of the springform pan (open the latch, stretch the metal ring and take it off of the base. Place baking paper onto the base, allow overhanging. Place the metal ring around the base, and secure the latch).
• Food-grade acetate foil to line the inner side of the cake ring.
• A piping bag equipped with a large star nozzle.
• An electric hand mixer or a stand mixer for making the batter and whipping the cream.
• You`ll need a blender or food processor to make the hazelnut paste.

How to make a chocolate mousse cake?

a) Prepare and measure the ingredients

• Preheat the oven to 180°C (360°F)
• Combine the sifted cake flour and cocoa powder in a bowl.
• Separate the egg whites and yolks into two mixing bowls.

b) Mix the sponge cake batter

• Add half of the sugar to the egg yolks and beat them with an electric mixer or hand whisk until fluffy and doubled in volume. The color of the mixture will become light yellow.
• Beat the egg whites with a pinch of salt until frothy. I recommend using an electric mixer for this. Add the remainder of the sugar into the meringue in three batches while beating constantly. Beat until the sugar is dissolved and soft peaks form.
• Add 1/3 of the beaten egg whites to the egg yolk mixture and whisk until combined.
• Add the remainder of the egg whites to the mixture and fold in gently with a hand whisk or spatula.
• Pour the cake flour and cocoa powder into the previous mixture and combine gently.

Important note: be careful not to over-mix the batter, but make sure the flour and cocoa powder is fully incorporated or the sponge cake won’t rise properly.

c) Bake the sponge cake base

• Pour the batter into the prepared round springform pan and spread it evenly with a spatula.
• Place the cake ring with the batter into the preheated oven and bake for about 10 minutes. Do not open the oven door in the first 5 minutes to prevent the sponge from collapsing.
• You can check if the cake is ready by inserting a toothpick into the center. If the toothpick comes out clean, the cake is properly baked.
• Set the springform with the sponge cake aside to cool down completely before unmolding.
• Run a knife along the inner side of the springform pan to release the cake, then open the latch, stretch the metal ring and take it off. Carefully remove the baking paper from the bottom of the cake.
• Place the closed metal ring of the springform pan onto a cake plate. Line the inner sides with acetate foil and place the sponge cake into the ring.

How to make hazelnut paste?

Lay the hazelnuts on a baking sheet and roast them in the oven preheated to 180°C / 360°F for about 10 minutes. The thin brown skin will crackle and easily come off.

Transfer the hazelnuts into a blender and grind them until a pasty consistency. The paste may stick to the walls of the bowl during the process. Stop the blender when needed and scrape off the bowl with a spatula, then proceed until the hazelnut paste is ready.

Time to make the dark chocolate hazelnut mousse

• Soak the gelatin in cold water, and set aside for 5 minutes, or until the granules swell.
• Mix the egg yolk, vanilla extract, powdered sugar, and milk in a bowl. Cook it on a double boiler (Bain Marie) stirring constantly just until it thickens.
• Add the gelatin and the chopped chocolate to the mixture and stir until homogeneous.
• Add the hazelnut paste to the mixture and set it aside to cool down to room temperature.
• In the meantime whip the cold heavy cream until soft peaks form.

Important note: the heavy cream (36% fat content) has to be cooled down in the refrigerator to be whipped up properly.

• Fold the whipped cream into the chocolate mixture and stir gently with a hand whisk just until incorporated. Add the alcoholic beverage of your choice (optional).
• Pour the mousse onto the sponge cake and spread it evenly with a spatula.
• Place the cake into the freezer for about 30 minutes or until thick.

Make the chocolate ganache

• Put the chopped chocolate into a heatproof bowl.
• Heat the heavy cream in a small saucepan until it starts to boil.
• Pour the simmering cream onto the prepared chocolate and wait a bit until it melts. Add the hazelnut paste and stir gently until homogeneous.
• Add the alcoholic beverage of your choice (optional).
• Let the ganache cool down to room temperature then pour it over the thick chocolate mousse layer. Spread the ganache evenly with a spatula.
• Place the cake back into the freezer for at least 60 minutes to chill.

And finally, decorate the cake

• Take the cake ring off of the cake and peel off the acetate foil too.
• Mark 12 equal triangular slices on the surface of the chilled ganache with a round cake divider or a long knife which is first heated in hot water and then rinsed.
• Whip the heavy cream until soft peaks form, then add the sifted powdered sugar and whip until stiff peaks form. Be careful not to over–whip.
• Add the whipped cream into the piping bag with a large star nozzle and pipe a rosette on each of the 12 marked pieces.
• Decorate each rosette with hazelnuts or chocolate filigrees.

Final thoughts

This dark chocolate hazelnut dessert is elegant and delicious, an excellent choice for every occasion. If you have any questions or comments related to this recipe, please leave them in the section below. If you find this recipe helpful, please share it on Social Media.

Talking of chocolate, you may wish to read my article on 10 chocolate fun facts.