- 2 deep 20cm round cake pans
- 30 centimetre round wooden cake board
- small offset metal spatula
Chocolate hazelnut cake
- 200 gram dark chocolate, (70% cocoa) broken into pieces
- 2 cup (500ml) water
- 250 gram butter
- 2 1/2 cup (550g) brown sugar
- 6 eggs
- 1 cup (100g) ground hazelnuts
- 2 cup (300g) self-raising flour
- 1/2 cup (50g) cocoa powder
- 2 teaspoon powdered gelatine
- 1/4 cup (60ml) boiling water
- 2 tablespoon coffee granules
- 2 tablespoon hot water
- 1/4 cup (60ml) marsala
- 2 eggs, separated
- 1/2 cup (110g) caster sugar
- 500 gram mascarpone cream
- 300 millilitre thickened cream
- 1 tablespoon cocoa powder
- fresh organic succulents or silk flowers
- floral tape
- cake topper
Coffee mousse layered chocolate naked cake
- 1Preheat oven to 160°C. Grease and line base of pans with baking paper.
- 2Combine chocolate and the water in a medium saucepan over low heat; stir for 4 minutes or until smooth. Remove from heat; cool slightly.
- 3Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating until combined.
- 4Stir in chocolate mixture, ground hazelnuts, sifted flour and cocoa in two batches. Divide cake mixture evenly into pans.
- 5Bake cakes 1¼ hours or until cooked when tested. Stand cakes 5 minutes; turn top-side up onto wire racks to cool.
- 6Make coffee mousse.
- 7Dissolve gelatine in a heatproof jug with the boiling water; stir until gelatine dissolves. Combine coffee with the hot water in a heatproof jug. Add coffee mixture to gelatine mixture with marsala; stir to combine. Set aside.
- 8Beat egg yolks and sugar in a small bowl with electric mixer until pale and thick. Place mascarpone into a large bowl; gently fold in egg yolk mixture.
- 9Beat cream in a small bowl with electric mixer until soft peaks form; fold into mascarpone mixture.
- 10Beat egg whites in a clean small bowl with electric mixer until soft peaks form; fold egg whites into mascarpone.
- 11Fold cooled coffee mixture into mascarpone mixture.
Assembling and decorating cake
- 12Trim cakes; split cakes in half. Secure one layer to cake board with a little mousse. Make a firm paper collar around cake using three layers of baking paper; staple paper to join.
- 13Pour a third of the mousse over cake; smooth with a spatula. Continue layering with cake and mousse. Place cake in fridge for 6 hours or overnight.
- 14Carefully remove paper collar from cake; dust cake with sifted cocoa powder. Trim flowers to fit cake. Wrap stems in florist’s tape; arrange flowers and cake topper on cake.
Unfilled cake is suitable to freeze for 3 months. Marsala is an Italian fortified wine; you can substitute Tia Maria or Bailey’s Irish Cream, if you like.
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