My husband celebrated his birthday recently. Instead of buying him a cake, my youngest son and I decided to make him a homemade one. We chose to use Martha Stewart’s recipe for the sponge cake. The cake came out really nice. It was delicious, light and fluffy. The addition of ground hazelnut and almond extract gave this cake a pleasing taste and distinct flavor. My kitchen hasn’t smelled so good! The hazelnut cake was already delightfully tasty, it did not require any frosting but my son and I decided to adorn it with chocolate mousse. I am extremely glad we added this extra step; each and every slice of the cake was devoured and enjoyed by my family. Yummy!
Cooking Tips for a Perfect Mousse
Making chocolate mousse can seem tricky, but a few tips can make it easier. First, use high-quality chocolate for the best flavor. Melt it slowly over low heat or in a microwave in short bursts to avoid burning. Once melted, allow it to cool slightly before mixing it with the whipped cream. Whip the cream until soft peaks form, but don’t overwhip it. You want it to be light and airy, not grainy. Gently fold the melted chocolate into the whipped cream to keep the mixture fluffy. If you want a richer mousse, consider adding a tablespoon of coffee or espresso powder to enhance the chocolate flavor. This can really elevate the taste without overpowering the hazelnut notes in the cake.
Serving Suggestions
When it comes to serving this hazelnut and chocolate mousse cake, presentation matters. Consider dusting the top with cocoa powder or finely chopped hazelnuts for a nice touch. A dollop of whipped cream on the side can complement the richness of the mousse. For a refreshing contrast, serve slices with fresh berries like raspberries or strawberries. They add a bright flavor that balances the dessert. If you want to make it extra special, drizzle some warm chocolate sauce over the cake just before serving. This not only looks gorgeous but also adds an indulgent element. Pair this cake with a cup of coffee or a glass of dessert wine for a delightful finishing touch.
Frequently Asked Questions
What can I substitute for hazelnuts in this recipe?
If you’re allergic to hazelnuts or just want to try something different, you can use almonds or walnuts instead. Just make sure to grind them to a similar texture as the hazelnuts for the best results.
How should I store leftover cake?
Store any leftover cake in an airtight container in the fridge. It should stay fresh for about three to four days, but trust me, it’s so good you might not have any leftovers!
Can I make this cake ahead of time?
Yes, you can make the sponge cake a day ahead and keep it wrapped tightly in plastic wrap. Just wait to add the chocolate mousse topping until you’re ready to serve for that fresh, fluffy texture.
What’s a good way to serve this cake?
Presentation is key, so consider dusting the top with cocoa powder or adding some fresh berries on the side. A dollop of whipped cream can also complement the flavors beautifully.
What are common mistakes when making chocolate mousse?
One common mistake is overwhipping the cream, which can lead to a grainy texture. Make sure to fold the chocolate gently into the whipped cream to maintain that airy consistency.
Hazelnut and Chocolate Mousse Cake
Ingredients
For the hazelnut sponge cake:
- 1/4 cup whole hazelnuts
- 3/4 cup sugar divided
- 9 tbsp cake flour
- 6 tbsp cornstarch
- 3 large eggs at room temperature
- 3 large egg yolks at room temperature
- 3/4 tsp coarse salt
- 1 tbsp almond extract
- 3/4 cup vegetable oil
For the chocolate mousse:
- 2 large egg yolks
- 2 tbsp sugar divided
- 1 cup heavy cream
- 4 ounces bittersweet chocolate melted
- 1/2 tsp vanilla extract
Instructions
- Place an oven rack in the middle position. Preheat oven to 375 degrees F. Spray a 9-by-3-inch round cake pan with vegetable spray; set aside.
Make the sponge cake:
- Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour and cornstarch and then add hazelnut mixture; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
- Pour batter into prepared cake pan and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
Make the chocolate mousse:
- In a medium saucepan, whisk together egg yolks, 1 tablespoon sugar, and 1/2 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Chill until cool.
- With an electric mixer, beat remaining ½ cup heavy cream with remaining 1 tablespoon sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
- Spread the chocolate mousse over the top of the cake. Transfer in the fridge for at least 15 minutes to set.
Nutrition
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