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Best Chocolate Walnut Crumble Cake Recipe | Moist, Rich & Crunchy

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 🍰 Introduction The Chocolate Walnut Crumble Cake is a delightful fusion of rich chocolate sponge and a nutty, buttery topping. Unlike regular chocolate cakes, this version adds a layer of crunchy walnuts and crumbly texture on top, making it extra special. Whether you want a tea-time treat, a festive dessert, or a comforting homemade cake, this recipe will win every heart. What makes this cake stand out is its texture contrast . The base is soft, moist, and rich with cocoa flavor , while the topping brings in a delicate crunch of walnuts coated in buttery crumble . Every bite gives you a combination of tenderness and crispness, making it a cake that feels bakery-style yet is easy to prepare at home. Another reason why people love this cake is its versatility . You can enjoy it plain for a rustic tea-time snack, frost it with chocolate icing for a party-worthy dessert, or even serve it warm with a scoop of ice cream for a restaurant-style indulgence. It’s the kind of cake tha...
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Best Chocolate Hazelnut Mousse Cake Recipe – Creamy, Crunchy, and Irresistible

 🍰 Introduction

“Chocolate hazelnut mousse cake slice with layers of mousse and ganache on a white plate”

Chocolate Hazelnut Mousse Cake is a heavenly dessert that blends the richness of dark chocolate with the nutty crunch of hazelnuts. This no-bake (or lightly baked) treat is perfect for birthdays, dinner parties, or when you want something fancy without the fuss of layered baking.

❤️ Why You’ll Love This Recipe
“Close-up of creamy mousse and crunchy hazelnut base”

  • No baking needed (if using chilled crust)

  • Creamy mousse with a crunchy nut base

  • Elegant and festive presentation

  • Simple but luxurious

  • Easy to customize flavors

🧾 Ingredients You’ll Need

To make preparation simpler, we'll separate the ingredients into dry and wet sections.

🟤 Dry Ingredients

  • 1 cup roasted hazelnuts (for crust and garnish)

  • 2 tablespoons cocoa powder

  • 2 tablespoons powdered sugar

  • A pinch of salt

  • 1 tablespoon instant coffee powder (optional, enhances flavor)

🟤 Wet Ingredients

  • 100g unsalted butter (melted – for crust)

  • 200g dark chocolate (at least 70% cocoa)

  • 1½ cups heavy whipping cream (cold)

  • ¼ cup milk

  • ¼ cup hazelnut spread (like Nutella)

  • 1½ teaspoons gelatin (or agar-agar powder)

  • 3 tablespoons water (to bloom gelatin)

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat the oven and get the brownie base ready.
Brownie batter being poured into a round cake pan lined with parchment paper

Preheat your oven to 175°C (350°F). In a bowl, mix melted butter, sugar, eggs, cocoa powder, all-purpose flour, salt, and vanilla extract to form a thick brownie batter. Pour the batter into a round pan lined with parchment paper.

Step 2: Bake the Brownie Layer
A rich, gooey brownie base just out of the oven, baked in a circular pan.

Place the pan in the preheated oven and bake for 20–25 minutes, or until the center is set and a toothpick comes out with moist crumbs. Avoid overbaking to keep it fudgy.

Step 3: Let the Brownie Base Cool Completely
Brownie base cooling on a wire rack at room temperature

Once baked, remove the brownie base from the oven and let it cool completely at room temperature. This helps keep the ice cream layers firm and prevents them from melting. You can refrigerate it for faster cooling.

Step 4: Add the First Ice Cream Layer (Milk Chocolate)
Milk chocolate ice cream being spread over brownie layer with spatula

Slightly soften milk. Spread it evenly over the cooled brownie base using a spatula. Freeze for 30–45 minutes until firm.

Step 5: Spread the second layer of ice cream (dark chocolate) over the base.
Dark layer being smoothed evenly in cake pan

Next, soften and spread a thick layer of dark chocolate ice cream on top of the first layer. Again, freeze for 30–45 minutes until firm.

Step 6: Add the Third Ice Cream Layer (White Chocolate)
White chocolate ice cream layered over dark chocolate in springform pan

Layer the softened white chocolate ice cream on top as the final finishing layer. Level it with a spatula and freeze the whole cake for at least 4–6 hours or overnight.

Step 7: Cool and Set the Cake
Triple-layer chocolate ice cream dessert removed from the pan and placed on a cake stand.

After the layers are fully set and firm, carefully take the cake out of the pan. Smooth any edges if needed, and return it to the freezer until ready to decorate or serve.

🧁 How to Make the Frosting (Optional)
“Piped chocolate frosting around mousse cake edges”

To elevate the decoration even further, try this next step:

  • Chill leftover ganache until thickened

  • Whip it into a fluffy frosting

  • Pipe swirls or borders on the cake edges

🎂 Assemble and Decorate the Cake
“Fully decorated chocolate hazelnut mousse cake”

  1. Once fully chilled, remove cake from springform pan.

  2. Use a warm knife to loosen the edges.

  3. Add piped frosting, chopped hazelnuts, or chocolate curls.

  4. Dust lightly with cocoa powder if desired.

💡 Baking Tips for Success
"Overhead shot of a flawless mousse cake with sharp, smooth edges."

  • Use high-quality chocolate for deep flavor

  • Let chocolate cool before adding whipped cream

  • Whip cream to soft (not stiff) peaks

  • Chill cake between each step for best texture

  • Use a springform pan for easy removal

🎨 Customization & Flavor Ideas
“Mousse cake variation with white chocolate and different nuts”

  • Add crushed Ferrero Rocher to the crust or topping

  • Add a splash of hazelnut liqueur to the mousse for a subtle, nutty flavor.

  • Use white chocolate for a lighter version

  • Replace hazelnuts with almonds or pecans if desired

📦 Storage and Make-Ahead Tips
“Cake stored in airtight container inside fridge”

  • Store it in the fridge with a cover and consume within four days for best freshness.

  • Freeze the cake without ganache for 2–3 weeks

  • Prepare a day ahead for best flavor and structure

  • Always serve chilled for best results

🍴 Serving Suggestions
“Cake slice served with coffee and whipped topping”

  • Serve cold with whipped cream or coffee

  • Pair with espresso, hazelnut latte, or red wine

  • Add a scoop of vanilla or hazelnut ice cream

  • Cut with a warm knife for clean slices

❓ Frequently Asked Questions (FAQs)
“FAQ sheet next to slice of mousse cake and coffee cup”

Q1. Can I skip gelatin?
Yes! Use agar-agar powder if you prefer a vegetarian version.

Q2. Can I make this cake without nuts?
You can substitute the hazelnuts with crushed cookies or a graham crust.

Q3. How do I get perfect slices?
For clean slices, warm the knife in hot water, then dry it before each cut.

Q4. Is this cake freezer-friendly?
Yes. Freeze before ganache and decorate after thawing.

🍽 Nutrition Info (Per Serving)

Nutrient                           Amount
Calories430 kcal
Carbohydrates49 g
Protein6 g
Total Fat23 g
Saturated Fat11 g
Cholesterol60 mg
Sodium225 mg
Fiber3 g
Sugars36 g
Calcium65 mg
Iron2.8 mg

📝 Final Thoughts
“Whole chocolate hazelnut mousse cake with one slice removed”

The Chocolate Hazelnut Mousse Cake is the kind of dessert that makes any occasion feel like a celebration. From its creamy layers to the crunchy hazelnut base and silky ganache top, it’s a guaranteed crowd-pleaser you’ll make again and again.

you can also enjoy triple chocolate ice cream cake and chocolate oreo cake.

★ ★ ★ ★ ★ Rate this recipe!

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