Name: Best Chocolate Mousse Layer Cake recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Ingredients: 100 g chocolate ripple biscuits crushed; 40 g hazelnuts crushed; 55 g unsalted butter melted; 250 g soft cream cheese; 1/4 cup caster sugar; 1/4 cup thickened cream; 3/4 cup Nutella chocolate hazelnut spread; 250 ml thickened cream whipped; 3 eggs; 160 g 70% dark cooking chocolate; 150 g 70% dark cooking chocolate; 50 ml thickened cream

by erikasingleton Last updated on 07/09/2019

Being a chocoholic, this dessert really speaks to my soul! Smooth Nutella cheesecake and velvety chocolate mousse topped with Lindt chocolate ganache is nothing short of pure chocolatey decadence! - erikasingleton

Ingredients

100 g chocolate ripple biscuits crushed
40 g hazelnuts crushed
55 g unsalted butter melted

Cheesecake layer

250 g soft cream cheese
1/4 cup caster sugar
1/4 cup thickened cream
3/4 cup Nutella chocolate hazelnut spread

Chocolate mousse layer

250 ml thickened cream whipped
3 eggs
160 g 70% dark cooking chocolate

Ganache topping

150 g 70% dark cooking chocolate
50 ml thickened cream

Method

Step 1

Line the base of a 20cm spring-form tin with baking paper.
Step 2

In a bowl, mix crushed chocolate biscuits, crushed hazelnuts and melted butter. Press into the bottom of the prepared tin and refrigerate while preparing the rest of the ingredients.
Step 3

Cheesecake layer: Using an electric beater, beat softened cream cheese until smooth. Add caster sugar and beat until incorporated. Next add cream and Nutella. Beat until well combined.
Step 4

Pour on top of biscuit base ensuring an even layer and place back in the refrigerator.
Step 5

Chocolate mousse layer: Separate eggs so that the yolks and the whites are in separate bowls. Beat the cream then set aside. Whisk the egg whites until firm peaks form and set aside. Melt the chocolate. Add egg yolks, ensuring that you whisk these in briskly. Fold in the whipped cream. Once incorporated, gently fold in the whisked egg whites.
Step 6

Spoon onto the cheesecake layer of the cake ensuring an even spread and refrigerate for 2 hours.
Step 7

Ganache: Melt the chocolate, add the cream and mix well. Pour onto the chocolate mousse layer. Gently tip the tin to ensure an even layer of ganache on the cake.
Step 8

Refrigerate for 1 hour.
Step 9

To remove the cake from the tin, run a sharp knife around the outside of the cake to separate the ganache from the side of the tin. Decorate with extra whipped cream and hazelnuts. To really impress, make decorative chocolate disks to place on your cake. Chocolate transfer sheets are available from most cake decorating stores.