This hazelnut praline chocolate cake is the definition of tall, dark and handsome. Layers of moist chocolate cake, creamy hazelnut praline mousse and a rich chocolate ganache glaze. This is the chocolate cake made from dreams.
What is in this hazelnut praline chocolate cake?
This cake definitely trumps ALLL the cakes I have ever had. If you like Ferrero Rocher or Bueno, or any hazelnut and chocolate combination, you need to make this cake right now. Coincidentally, the idea for this cake came to me as I was enjoying some Bueno a couple months back.
This recipe consists of 3 layers moist chocolate cake filled and covered with hazelnut praline mousse and then topped off with a glaze of dark chocolate ganache.
I tested this recipe on my family and friends, every gave nothing but glowing reviews and… wanted a second slice.
How to make the hazelnut praline mousse
I usually try to avoid superlatives but believe me when I say that this is THE best mousse I have ever had.
Here are the steps on how to make it:
- Caramelize 2/3 cups of white sugar in a pot on the stove
- Add in peeled hazelnuts and stir until evenly coated
- Spread out on an oiled sheet pan and let cool – you now have hazelnut praline!
- Break up the praline into pieces and pulse in a food processor until you get fine crumbs
- Melt 10 oz. milk chocolate and add in all of the finely crumbed praline
- Bring 300 ml of heavy cream to a simmer then pour it over the chocolate praline mixture and stir
- Add in 700ml of cold heavy cream, stir until combined then place the entire mixture into the fridge for 3 hours
- Remove from fridge and whip gently until medium peaks and there you have it, hazelnut praline mousse!
More tall and layered chocolate cake recipes:
Recipe for Hazelnut Praline Chocolate Cake
Hazelnut Praline Chocolate Cake
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 cup black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 100 g hazelnuts
- 2/3 cup white sugar
Hazelnut Praline Mousse
- 300ml and 700ml heavy cream separated
- 10 oz milk chocolate best quality you can find
- all of the hazelnut praline
Dark Chocolate Ganache
- 1 cup heavy cream
- 1 cup dark chocolate chopped into small pieces
- Preheat oven to 350 degrees F
- Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl
- Add eggs, buttermilk, coffee, oil and vanilla; mix to fully incorporate
- Divide batter evenly into 3 - 10" round cake pans
- Bake 20-25 minutes or until toothpick inserted in the center comes out clean
- Preheat oven to 150 degrees C. Roast hazelnuts for about 8-10 mins, then place the hazelnuts between 2 towels and rub the hazelnuts to get the skin off
- In a saucepan, caramelize the sugar one third at a time. Place 1/3 cup of sugar into pan at medium heat, stir and let melt until it reaches a caramel colour. Add in the remainder slowly, making sure to stir continuously
- Once all sugar is caramelized, throw in the hazelnuts and coat them in the caramelized sugar
- Immediately transfer to oil-sprayed cookie sheet. Let the praline cool until hardened
- Break up praline into pieces, process in food processor until it reaches a super fine consistency
Hazelnut Praline Mousse
- Using a microwave, melt the milk chocolate in 30s intervals, stir in between intervals until just melted and smooth
- Stir the finely processed praline into the chocolate. The mixture should be grainy, don’t worry!
- Bring 300mL of heavy cream to a simmer, then slowly pour it into the chocolate praline mixture and stir until evenly combined
- Pour in the remaining cold 700mL heavy cream, stir until combined. You now have your hazelnut praline mousse
- Place the mousse in the fridge for at least 3 hours until completely cold. Place the beaters of your stand mixer/hand mixer into the fridge as well. You want to make sure everything is really cold, but NOT frozen, in order to be able to whip up the cream.
- When it is cold, whip the mixture on medium speed until medium peak forms. Be careful not to overwhip to avoid curdling and breaking the cream.
Dark chocolate ganache
- In the microwave or on the stovetop, heat up the heavy cream until simmering
- Place chopped chocolate in a bowl, pour the hot cream over it and stir until completely melted and combined
- Set aside on counter to cool until the ganache is still pourable but not warm anymore
Putting it together
- On a cake board or cake stand, place 1 layer of chocolate cake down
- Add a layer of hazelnut praline mousse
- Repeat until the last layer of cake is on top
- Frost the entire cake in the hazelnut praline mousse
- Pour the cooled ganache on top and allow to drip down the edges
Did you make this recipe?
Leave a comment below and tag @chocolateandconnie on Instagram.
Chocolate cake from Hershey’s
Hazelnut praline mousse modified from Alena Kogotkova