Hazelnut Mousse Cake is an elegant dessert that perfectly balances the rich nutty flavor of hazelnuts with a light and airy mousse layered atop a moist cake base. This indulgent treat is ideal for special occasions or when you want to impress with a delicious and beautiful homemade cake.
You’ll love this cake because the cake layer is tender and subtly flavored with hazelnut butter, while the mousse brings a rich, creamy texture that melts in your mouth. Topped with a decadent layer of white chocolate-hazelnut spread and crunchy crushed hazelnuts, every bite offers a luxurious contrast of smoothness and crunch that’s truly irresistible.
Ingredients
Cake:
- 2 eggs
- ¾ cup (150g) granulated sugar
- 6 tbsp (90g) hazelnut butter
- 1 cup (135g) all-purpose flour
- ½ cup (120g) milk
- ¼ cup (65g) sunflower oil
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp vinegar
Mousse:
- 1¾ cups (400g) hazelnut butter
- 1½ cups (370g) heavy whipping cream (35% fat)
- 3 gelatin sheets
- ¾ cup (150g) sugar
- 3 egg yolks
- ⅔ cup (150g) milk
Topping:
- 7 tbsp (200g) white chocolate-hazelnut spread
- ½ cup (50g) crushed hazelnuts
Instructions
Preheat your oven to 350°F (180°C). Grease a square baking pan and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl or stand mixer, beat the eggs and sugar together until the mixture becomes frothy and pale in color. Using a stand mixer on high speed for about 5 minutes will create a light and airy batter essential for a tender cake.
In a separate bowl, combine the hazelnut butter (softened or slightly melted for ease), milk, and sunflower oil. Mix well until smooth and fully incorporated.
Add the vinegar, baking powder, and baking soda to the wet mixture and stir gently to blend. Gradually add the flour, folding it in until just combined.
Carefully fold the whipped eggs into the wet ingredients using a spatula. Be gentle in this step to maintain the airiness of the batter which is key to a fluffy texture.
Pour the batter into the prepared pan and smooth the top flat with a spatula. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Allow the cake to cool completely on a wire rack before proceeding with the mousse layer.
For the mousse, start by soaking the gelatin sheets in cold water until they soften. In a small saucepan, warm the milk with half the sugar until the sugar dissolves and the mixture is warm to the touch.
In a bowl, whisk the egg yolks, then slowly pour in the warm milk mixture while whisking continuously to avoid scrambling the eggs. Return this mixture to very low heat and stir constantly until it reaches 160–165°F (71–74°C), the safe temperature for eggs. Do not let it boil. Remove from heat and let it cool slightly.
Add the softened gelatin sheets to the warm mixture and stir until completely dissolved. Stir in the hazelnut butter until the mixture is smooth and uniform.
In a clean bowl, whip the heavy cream with the remaining sugar until soft peaks form. Gently fold the whipped cream into the hazelnut custard mixture in several additions until a smooth, airy mousse forms.
If your cake top is uneven, trim it to create a level surface before pouring the mousse over it. Spread the mousse evenly on top of the cake layer, smooth the top with an offset spatula, then refrigerate for at least eight hours or overnight until firmly set.
For the topping, spread the white chocolate-hazelnut spread evenly across the mousse layer. Sprinkle crushed hazelnuts on top to add texture and a nutty flavor. Chill briefly before serving to help set the topping.
When ready to serve, carefully slice the cake using a hot, clean knife to ensure neat pieces. For an elegant presentation, you may serve with a dollop of whipped cream, a drizzle of caramel sauce, or fresh seasonal fruits.
My Best Tips for Success
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Whip eggs and sugar for the cake well to create a light texture.
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Fold batter gently to preserve airiness, resulting in a tender cake.
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Slightly melt the hazelnut butter for easy mixing without heating too much.
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Use a thermometer when heating custard to avoid curdling eggs.
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Chill the mousse cake overnight to help set the layers firmly.
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Warm your knife before slicing to produce clean pieces.
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Toast hazelnuts lightly before crushing for enhanced flavor.
Delicious Variations to Try
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Substitute hazelnut butter with almond or peanut butter.
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Add a layer of fruit compote between cake and mousse.
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Use dark chocolate spread for a richer topping.
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Flavor the mousse with a splash of espresso or liqueur.
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Garnish with shaved chocolate or edible flowers for visual appeal.
Frequently Asked Questions
Can I make this cake in advance?
Yes, the cake benefits from chilling overnight to allow layers to set and flavors to meld.
Can I substitute gelatin sheets?
Powdered gelatin can be used, but follow the package instructions for equivalent amounts.
Is this cake suitable for freezing?
Yes, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.
Can I use dairy-free cream?
Plant-based whipped creams may work but can affect texture; use stabilized versions.
What type of hazelnut butter works best?
Smooth, natural hazelnut butter without additives is ideal for best flavor and texture.
How do I ensure the mousse sets properly?
Soak gelatin fully and ensure the custard reaches proper temperature during cooking.
Hazelnut Mousse Cake
- Total Time: 9 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Luxurious layered dessert combining light hazelnut-flavored sponge with smooth hazelnut mousse and glossy white-chocolate hazelnut topping. Nutty richness, airy mousse, and subtle crunch from crushed hazelnuts.
Ingredients
Cake Layer
2 eggs
¾ cup (150 g) granulated sugar
6 tbsp (90 g) hazelnut butter, softened
1 cup (135 g) all-purpose flour
½ cup (120 g) milk
¼ cup (65 g) sunflower oil
1 tsp baking powder
½ tsp baking soda
½ tsp vinegar
Mousse Layer
1¾ cups (400 g) hazelnut butter
1½ cups (370 g) heavy whipping cream (35% fat)
3 gelatin sheets (or equivalent powdered gelatin)
¾ cup (150 g) sugar, divided
3 egg yolks
⅔ cup (150 g) milk
Topping
7 tbsp (200 g) white chocolate-hazelnut spread
½ cup (50 g) crushed hazelnuts
Instructions
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Prepare cake layer: Preheat oven to 350°F (180°C). Line a square baking pan with parchment paper.
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Beat eggs & sugar: In a large bowl, whisk eggs and sugar on high speed for 5 minutes until pale and frothy.
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Combine wet ingredients: In another bowl, mix hazelnut butter, milk, and oil until smooth. Add vinegar, baking powder, and soda.
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Combine batter: Gently fold flour into the wet mixture, then fold in whipped egg mixture carefully to maintain airiness.
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Bake: Pour batter into pan and smooth top. Bake 30–40 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
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Prepare mousse: Soak gelatin sheets in cold water to soften. In a saucepan, warm milk with half the sugar until dissolved. In a separate bowl, whisk yolks and gradually pour in warm milk. Return to low heat, stirring constantly, until mixture reaches 160–165°F (71–74°C). Remove from heat.
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Add gelatin & hazelnut butter: Stir softened gelatin into warm custard until dissolved, then mix in hazelnut butter until smooth. Let cool slightly.
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Fold whipped cream: Whip heavy cream with remaining sugar to soft peaks, then gently fold into cooled hazelnut custard until light and uniform.
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Assemble cake: Trim cake top if uneven. Spread mousse evenly over cake layer and smooth top with an offset spatula. Refrigerate at least 8 hours or overnight until set.
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Add topping: Spread white chocolate‑hazelnut spread evenly over set mousse and sprinkle crushed hazelnuts on top. Chill briefly to firm before slicing.
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Serve: Warm a knife under hot water, wipe dry, and slice for clean portions.
Notes
Whip eggs and sugar for airy sponge.
Handle batter gently to preserve air.
Measure custard temperature carefully.
Chill overnight for stable layers.
Toast hazelnuts for intensified flavor.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking & Chilling
- Cuisine: European
Nutrition
- Serving Size: 1/10 recipe
- Calories: 545
- Sugar: 38 g
- Sodium: 125 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 135 mg
Keywords: hazelnut mousse cake, layered hazelnut dessert, creamy nut cake, mousse torte, white chocolate hazelnut cake
