Easier than it looks. A beautiful chocolate cake recipe sprinkled with hazelnuts and filled with Caramel Coffee Mousse
Preheat oven to 350 degrees F.
Grease a cookie sheet 12x17 inch with butter. Line with parchment paper and butter the paper, then dust the bottom with cocoa powder.
In a medium sized bowl the dry ingredients; the flour, baking soda and salt in a mixing bowl.
In a pot on the stovetop boil 1 1/4 cups water. Turn it off, add the instant coffee, and chocolate pieces and whisk it all together. Set aside.
In a mixing bowl place the butter and sugar and beat on medium speed until light and creamy.
Add the sour cream and beat until combined. Add the eggs, one at a time and beat in, scraping down the sides as needed.
Reduce the speed and beat in the flour mixture.
Beat in the melted chocolate mixture.
Pour the batter into the prepared sheet and bake on the middle rack for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and place the baking sheet onto a cooling rack. Let it cool completely.
Invert the cake and remove onto a clean flat surface, peel off the parchment paper. Slice the cake into 3 pieces about 5.5 inches wide. You will end up with 3 rectangular pieces approximately 5.5x17 inches and this is what we will use to for the 3 layer cake.
In a medium saucepan, combine the sugar with the water and lemon juice and bring to a boil over moderately high heat.
Using a wet pastry brush, wipe down the side of the saucepan.
Simmer the syrup undisturbed until it begins to brown around the edges, 4 to 5 minutes.
Swirl the pan, and simmer until the caramel turns a medium-dark amber, about 3 minutes longer. Remove from the heat.
Carefully add 1/2 cup of the heavy cream in a steady stream. Stir with a wooden spoon to combine.
Add the remaining 1 1/2 cups of heavy cream. Stir in the pure vanilla extract.
Transfer the caramel to a bowl and refrigerate for at least 3 hours or overnight.
Put 3 tablespoons of brewed coffee in a small cooking pot.
Sprinkle on the gelatin and let stand until softened, about 5 minutes.
Remove the caramel from the refrigerator and place it into a mixing bowl. Pour in the crème fraiche.
Using an electric mixer, beat the caramel with the crème fraîche just until soft peaks form.
Heat the coffee, gelatin mixture over medium heat until it is hot to the touch and the gelatin is dissolved.
Quickly whisk the hot gelatin into the caramel.
Divide the filler into three portions, 2 for the inside layers and on slightly larger portion for the top and sides.
Put one layer of cake on your cake platter.
Spread on a portion of caramel coffee mousse
Drizzle a small amount of maple syrup.
Repeat with another layer of cake, mousse and maple drizzle.
Place the final layer of cake and spread the remainder of the caramel coffee mousse on the tops and sides.
Sprinkle on the hazelnuts and a small drizzle of maple syrup.
Serve. Store any remaining of the cake in the refrigerator, covered with plastic wrap.