Hazelnut Chocolate Mirror Glaze Cake

Directions

• Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan. Line it with parchment paper.
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
• In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Gradually combine the wet mixture with the dry ingredients.
• Stir in the boiling water until the batter is smooth and thin. Pour it into the prepared pan and bake for 25–30 minutes or until a skewer inserted into the center comes out clean. Let the cake cool completely, then slice it horizontally into two even layers.
• For the mousse, sprinkle the gelatin over 3 tablespoons of water and let it bloom for 5 minutes, then heat gently to dissolve. Whip the chilled cream and powdered sugar until soft peaks form. Fold in the hazelnut paste and the dissolved gelatin until fully incorporated, then refrigerate for 20 minutes.
• For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat, add the chopped chocolate, and stir until smooth. Mix in the butter for extra shine, then let it cool to room temperature.
• Place one cake layer in a springform pan. Spread a layer of hazelnut mousse evenly over the top. Add the second cake layer and press down gently. Spread ganache over the top of the cake and smooth with a spatula. Refrigerate for at least 4 hours or until set.
• For the mirror glaze, bloom the gelatin in 40ml of water. In a saucepan, combine sugar, water, and glucose syrup and bring to a boil. Remove from heat and stir in the condensed milk and white chocolate until smooth. Add the bloomed gelatin and stir until dissolved. Add gel food coloring if desired, then cool to 30°C (86°F).
• Remove the chilled cake from the springform pan and place it on a wire rack over a tray. Pour the cooled mirror glaze evenly over the cake, letting it drip down the sides. Smooth any gaps with a spatula.
• Transfer the cake to a serving plate and refrigerate for 1–2 hours to set the glaze. Slice and serve.