Hazelnut Chiffon Cake with Chocolate Hazelnut Mousse

June 13, 2012

The recipe will make two tiers of cake like this one. Remember to build your cake in a lined cake pan and chill well.

8 eggs separated

1 cup water

2/3 cups vegetable oil

1 Tablespoon vanilla extract

12 ounces cake flour

6 ounces hazelnut meal (special order through PCC)

4 teaspoons baking powder (1 Tablespoon plus 1 teaspoon)

1 teaspoon salt

5 ounces granulated sugar for the flour/hazelnut mixture

9 ounces granulated sugar for the meringue

Using two mixers with whip attachments, place the yolks in one bowl and whites in the other mixer bowl.  Add the water, oil and vanilla to the yolks and combine all on low speed.

Sift the flour into a bowl and add the hazelnut meal with the baking powder and salt plus 5 ounces of the granulated sugar.  Whisk together so that the hazelnut meal is well incorporated into the flour.

Begin to whip the egg whites on medium high.  Add the 9 ounces of granulated sugar to the whites when they are at the soft peak stage.  Whip the whites until they are soft but completely hold their shape.

Put all of the flour/hazelnut mixture into the egg yolks and whip until well combined.  Scrape down the bowl and whip on high for about a minute.

Fold the whites into the yolk/hazelnut mixture until they are very well combined.  Remember that you have baking powder in this cake so the possibility of the cake falling is remote.

Divide into your cake pans and bake for about 25 minutes.  This is enough batter for 3 8” cake pans and 3 5”cake pans.

5 ounces of batter can go into the 5” cake pans and  12 ounces of batter an go into the 8” cake pans.  Bake at 350 degrees F for about 25 minutes..

Chocolate Mousse which can be flavored with

Praline Paste

8 ounces good quality dark chocolate melted and cooled

3 ounces egg yolks

3 ounces whole eggs

4 ounces granulated sugar for hot syrup

¼ cup cold water

14 ounces heavy cream whipped

1 Tablespoon pure vanilla extract

Melt the chocolate and set aside to cool.

In the bowl of a heavy duty mixer whip the yolks and whole eggs until they are light and fluffy.

Moisten the granulated sugar with ¼ cup of water and boil it to a temperature of 240 degrees F.

Whip the cream to soft peaks and refrigerate until needed.

When the syrup is 240 degrees F, pour over the whipped egg mixture in the heavy duty mixer and allow to continue to whip until cool.

The melted chocolate should be no cooler than 90 degrees F. when you pour it into the cooled egg mixture.  The chocolate needs to be immediately and with some vigor folded into the eggs.

Fold in the whipped cream and thoroughly blend.  Add the vanilla and you have the most delectable chocolate mousse ever..!

Flavor with praline paste for a hazelnut mousse by putting a couple of scoops of the praline paste in with the melted chocolate before you add the chocolate to the whipped eggs.

You can ice the cakes with Italian meringue buttercream flavored with chocolate or just vanilla.  To flavor buttercream with chocolate, you need to melt a weight of chocolate that is 25% of the total weight of the buttercream you are going to flavor.

If you have 28 ounces of Italian meringue buttercream, which is a single recipe, you need to melt 7 ounces of good chocolate.

Frangelico Simple Syrup

Flavor 1 cup of simple syrup with 1/2 cup Frangelico liquor

Your simple syrup should be made by boiling 1 cup sugar in 2 cups water for 10 minutes and make sure it is cool before adding the Frangelico liquor.

Flavored syrups are good in refrigeration for a week or so but it is always best to use all your products as soon as possible.

Two tiers 8″ and 5″

Line the cake pans with plastic wrap and place a prepared layer of cake in each pan.  Brush layer of cake with Frangelico syrup and pipe a dam of Italian meringue butter cream around the rim of each cake layer.   Fill with hazelnut mousse, top with another layer of cake, brush with syrup, pipe the dam and fill with the mousse..top with the final layer of cake upside down and brush with syrup.

Refrigerate for at least 8 hours.  Remove from the pans and invert on cake boards right side up so that the syrup continues to move downwards.  Ice with Italian meringue buttercream and if you are going to cover your cakes with white chocolate fondant, chill them very well before hand.  Remember to always ice your cake boards so that the fondant has something to adhere to at the very bottom of the cake.  Stack as you would with support dowels in the 8″ tier.  You can glue the cakes with royal icing on the top of the 8″ cake or just assemble at your venue or at home so that there is no dowel mark showing on top.  Some people will create a hole in the bottom of the top tier of cake through the cake board and place a dowel half way up into the top tier.  It is up to you to discover what works best for you.

People are apprehensive about doweling cakes and putting stabilizing dowels in cakes.  You just have to do it enough times successfully so that you gain confidence.

Best of luck!

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