Easy Praline Chocolate Mousse Cake Recipe

Three years ago, I decided to surprise my hubby with something truly special for Valentine’s Day. That’s when the praline chocolate mousse cake was born. I wanted to create a dessert that was both indulgent and elegant, with layers of rich chocolate, nutty praline, and a smooth mousse filling that would melt in our mouths. Want to surprise your loved ones? Check out my simple recipe!

Why This Praline Chocolate Mousse Cake Is A Crowd-Pleaser

The perfect balance of chocolate and nuts: The praline paste adds a deep, nutty flavor to the mousse, which balances out the sweetness just perfectly. It’s not overwhelmingly sweet but still indulgent, and those subtle hints of toasted hazelnut make every bite feel a bit special. If you love that chocolate-nut combo, try this chocolate peanut butter cake, white chocolate macadamia nut cookies, or chocolate coconut almond tart.

Light, velvety, and irresistible texture: The mousse is luxuriously smooth and light, while the chocolate sponge adds a delicate, airy texture. Every layer is designed to melt in your mouth, with the velvety chocolate glaze bringing it all together in a glossy, elegant finish. Trust me, texture is everything, and this cake has it all!

Ideal for any occasion, especially Valentine’s day! This cake is the perfect dessert to impress at any gathering, whether it’s a family dinner, a special party, or a romantic treat for Valentine’s Day. I can already imagine how your loved ones will swoon when they see this beauty on the table – it’s as much a feast for the eyes as it is for the taste buds.

12 Basic Steps To Make Praline Chocolate Mousse Cake

Praline Paste

Step 1

This is one of those recipes that adds a bit of magic to your baked goods. 

Start by adding 150g of granulated sugar and 75ml of water into a saucepan. Set it over medium heat and let it cook until the sugar melts and the syrup reaches 103°C. Don’t worry if it seems slow – just keep an eye on it and swirl the pan occasionally.

Step 2

Once your sugar is melted and bubbling, toss in 150g of peeled, toasted hazelnuts. Stir the mixture continuously until the sugar starts to coat the nuts. Be patient as it will eventually melt again and turn into that gorgeous golden brown color we love in caramel. The transformation is magical!

Now, pour the caramelized hazelnuts onto a baking tray. Spread them out to cool.

Once it’s completely cooled and crystallized, break the caramelized nuts into small chunks and pop them into a blender. (Oh, the crack is just so satisfying!)

Grind it until it becomes a smooth, spreadable nut paste. Don’t rush this part! The smoother, the better. Too hard to blend the nuts into a paste? Just toss in 1 – 2 tsp vegetable oil!

Set it aside in a medium bowl. You’ve just made praline paste!

Chocolate Sponge Cake

Step 3

First, take 30g of dark chocolate chips and 30g of unsalted butter and place them in a heatproof bowl. 

Now, set up a double boiler – just fill a saucepan with about 1-2 inches of water and place the bowl over it. Stir gently while the chocolate and butter melt. The key here is patience – we want it all to melt evenly, not burn!

Once it’s smooth and melted, remove it from the heat and mix in 40g of warm milk. Now, whisk in 3 egg yolks, one at a time.

Next, sift in 30g of cake flour and 15g of unsweetened cocoa powder. Gently mix it all together until smooth.

Step 4

In a separate bowl, beat 3 egg whites using an electric mixer with a whisk attachment, gradually adding 60g of granulated sugar. 

Whisk until stiff peaks form. This step is key to getting that fluffy texture – don’t skip it!

Now, gently fold a little bit of the whipped egg whites into the chocolate mixture to loosen it up. Then, gently fold the chocolate mixture back into the egg whites. You want to keep as much air as possible in there to keep the sponge light.

Step 5

Line a 36 x 22 cm baking sheet with parchment paper, then pour your cake batter in. Use an offset spatula to smooth the top. Tap the tray gently to get rid of any air bubbles.

Bake at 180°C for 14 to 16 minutes. The cake should rise beautifully, and when you press it gently, it should spring back.

Once the cake’s out of the oven, let it cool, then peel off the baking paper. Take your 16cm square mold and cut out 2 square sheets of cake.

Pro tip: save any leftover cake scraps for a snack – I know I do!

Chocolate Mousse Filling

Step 6

For this recipe, we’re layering flavors, so get ready for something divine.

First, bloom 1.5g of gelatin (1 sheet) by mixing it with 1 tbsp of milk. This is crucial for getting that perfect mousse texture.

In a heatproof bowl, toss in 55g of dark chocolate chips and 35g of hot heavy cream. Stir until it’s all melted together. Alternatively, you can microwave the chocolate with room-temperature heavy cream in 30-second bursts if you prefer.

Add the gelatin to the chocolate mixture and mix well.

Step 7

Now, in another bowl, whip 125g of heavy cream until it’s about 50% whipped. It should have a soft, billowy texture, not fully stiff yet.

Slowly pour the chocolate mixture into the whipped cream, mixing as you go. The key is to incorporate everything slowly so you don’t deflate that airy goodness.

Transfer the mousse to a piping bag, and get ready to build those layers!

Step 8

Grab your 16cm square mold again and place the first chocolate sponge cake sheet into the bottom. Brush it with a little espresso – this adds a nice depth of flavor, trust me!

Pipe the decadent chocolate mousse over the cake, smoothing it out with a spatula. Be generous – this is a mousse lover’s dream!

Pop the mold in the fridge for 15 minutes to set. Meanwhile, prepare for the next layer of cake.

Praline Mousse Filling

Step 9

Now, bloom 1 gelatin sheet (1.5g) with 1 tbsp of milk in a medium bowl. Stir in 55g of your praline paste to create the perfect praline mousse.

In another bowl, whip another 125g of heavy cream to semi-whipped. Gently fold it into the praline mixture. This mousse should be smooth and creamy, full of that nutty caramel goodness. Transfer the praline mousse to a piping bag.

Step 10

Take the chilled cake out of the fridge and place the second chocolate sponge sheet on top. Again, brush with espresso, then pipe the praline mousse on top. Smooth it out with a spatula and then pop the cake into the freezer for 3 to 4 hours to set.

Chocolate Glaze

Step 11

You’ll love how shiny and smooth this glaze turns out!

In a saucepan, combine 40g of granulated sugar, 60g of cold water, and 15 g of glucose syrup. Then, sift in 10g of unsweetened cocoa powder. Mix well and bring it to a boil for about 2 to 3 minutes.

Once it’s boiling, remove it from the heat and stir in the 3g bloomed gelatin (2 sheets). This will help give the glaze that perfect sheen.

Sift the mixture twice to ensure it’s perfectly smooth. Trust me, the smoother, the better!

Let the glaze cool to 32°C. This is the sweet spot for pouring over your cake without it running off too much.

Step 12

Now, take the cake out of the fridge and pour the cooled glaze over it. Let it settle for about 30 minutes in the fridge so it firms up.

To remove the cake from the mold, wrap a hot towel around the sides. It helps loosen everything up beautifully.

Once unmolded, decorate with some chocolate curls, chopped hazelnuts, or anything that makes you happy! I personally love adding a little touch of gold leaf for an elegant finish.

Slice, serve, and enjoy the compliments that are sure to follow. This cake is a showstopper, and it’s just as delicious as it looks!

Baking Tip: Prep The Hazelnuts

Start by roasting the hazelnuts. This step really helps to bring out their natural flavor and trust me; it makes a world of difference in your final bake. Just pop them in the oven for a few minutes until they’re golden and fragrant—about 8-10 minutes at 180°C (350°F). You’ll start to smell the lovely toasty aroma, and that’s when you know they’re ready.

Now, when it comes to peeling, here’s the trick: once the hazelnuts are done roasting, let them cool just enough to handle (but not too cool, or the skins will be stubborn!). Place them in a clean kitchen towel, fold it over, and rub the nuts together gently. 

It’s almost like a little massage for the hazelnuts—watch as their skins start falling away effortlessly. Keep rubbing until most of the skins are gone, and you’re left with those gorgeous, smooth hazelnuts.

FAQs

What else can I use for the toppings?

A simple dusting of cocoa powder gets the job done just fine. But if you feel fancy, try some fresh berries for a fruity kick.

Can I use other nuts?

Of course! Walnuts, pecans, almonds, you name it!

Can I use a round pan?

Absolutely! Just use a round cake mold instead and follow the rest of the recipe.

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And that’s it! You’ve just created a layered, decadent chocolate praline cake that’s bound to impress everyone!💖🍰