Chocolate Hazelnut Mousse Cake
2-3 flasks of chocolate hazelnut mousse eggs
for the chocolate cake
5 cups (750g) self raising flour, sifted
1 cup (100g) cocoa powder, sifted
3½ cups (770g) caster sugar
500g unsalted butter, melted
8 eggs, lightly beaten
3½ cups (860ml) milk
2 tsp vanilla extract
for vanilla meringue buttercream and chocolate hazelnut buttercream
6 egg whites
drop of white vinegar
1½ cups (330g) caster sugar
1/2 tsp of salt
6 tbsp (90ml) water
660g butter, diced
1 tsp vanilla extract
food colouring as desired
200g dark chocolate, melted and cooled
½ cup (120g) nutella
preheat oven to 160°C (325°F). grease and line two 20cm round cake tins. set aside.
place flour, cocoa, sugar, butter, eggs, milk and vanilla in a large bowl and beat until well combined.
pour into the prepared tins, place on a baking tray and bake for 1:30 minutes - 1:45 minutes or until a cake tester comes out clean. cool in the tins for 5 minutes, and then turn out onto wire racks until it cools completely.
meanwhile, make the buttercream, by placing the egg whites in the bowl of a stand mixer with a whisk attachment fitted. place sugar, salt and water in a small pot on high heat. as the sugar is heating whisk the egg whites on medium speed. when the sugar reaches 120°C, the egg whites should be at firm soft peaks.
with the mixer still running, drizzle the sugar syrup into the egg white mixture in a slow steady stream. continue to whip until the mixture cools to body temperature. then, beat in the diced butter, one tbsp at a time until all has been added and the buttercream is thick, glossy and very fluffy (approximately 5-10 minutes). divide the meringue buttercream in half and put one half aside. beat in the vanilla extract to the first half and if it is too soft, refrigerate for 20 minutes. add food colouring as desired
to create the chocolate hazelnut buttercream, with the other half of the meringue whilst slowly whipping, add in the cooled chocolate, followed by the nutella. whip until all is well combined.
using a large knife, cut each cake into 2 pieces. from 2 of the four cakes, cut a circle hole (around 7cm wide) in the centre of the cake and remove the circle piece, creating two doughnut shaped cakes.
place a whole cake on your cake stand, and add a third of the vanilla icing. place a doughnut shaped cake on top and add another third of the vanilla icing. place another doughnut shaped cake on top and add the rest of the vanilla icing. fill the hole with chocolate hazelnut mousse eggs to create the surprise centre.
place the final whole cake on the top of the stack, and cover the whole cake with the chocolate hazelnut buttercream. decorate with chocolate hazelnut mousse eggs.