A Great recipe for chocolate cake with hazelnut mousse. This is Dessert is a family favorite.
Preheat the oven to 350 degrees. Prepare two 8″ cake rounds by greasing and flouring them
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt together into a bowl and mix until well combined
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine. Split the batter into the prepared pans
Bake for 35-40 minutes, or until cake tester comes out clean
Cool in pans for 30 minutes, then turn onto a cooling rack to cool completely. Once cooled, use a large serrated knife to evenly split each layer into 2.
To make the mousse. Dissolve instant espresso in hot water in a medium sized bowl. Add the hazelnut spread, beating until smooth. In a mixer, whip the whipping cream until it forms stiff peaks. Gently fold the hazel nut mixture into the whipped cream until the color is uniform.
To make the chocolate glaze: In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
To assemble cake: Layer cakes and mousse. Spread warm glaze over top layer of cake. Garnish with strawberries and whipped cream.