Dark Chocolate and Hazelnut Mousse Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    902

This modern take on the Torta Setteveil is inspired by the original but simplified to four layers, creating a classic dessert that is easier to make while still retaining its deliciousness. The base is a hazelnut sponge, layered with smooth dark chocolate mousse, finished with soft whipped mascarpone cream, and topped with crunchy frosted hazelnuts and pecans for added texture. To make this cake, you will need acetate sheets for lining the tin.

recipe updated 18 Jun. 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    150 g
  • Dark chocolate icon
    Dark chocolate
    200 g
  • Caster sugar icon
    Caster sugar
    445 g
  • Egg icon
    Egg
    3
  • Vanilla extract icon
    Vanilla extract
    1 ½ teaspoons
  • Buttermilk icon
    Buttermilk
    150 g
  • Olive oil icon
    Olive oil
    75 g
  • Plain flour icon
    Plain flour
    150 g
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Ground hazelnut icon
    Ground hazelnut
    150 g
  • Egg yolk icon
    Egg yolk
    2
  • Egg white icon
    Egg white
    2
  • Thickened cream icon
    Thickened cream
    580 g
  • Mascarpone cheese icon
    Mascarpone cheese
    200 g
  • Blanched hazelnut icon
    Blanched hazelnut
    75 g
  • Pecans icon
    Pecans
    75 g
  • Water icon
    Water
    80 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Medium bowl
  • kCook icon Springform tin - 20cm (8")
  • kCook icon Large saucepan
  • kCook icon Baking tray - medium
  • kCook icon Large mixing bowl

Step preview

  1. Making the hazelnut sponge:
  2. Preheat the oven - 160ºC
  3. Grease a tin and line with parchment paper
  4. Fit the K-Beater
  5. Add the ingredients into the appliance bowl
  6. Mix until combined and then scrape the bowl - 2 minutes, speed 2
  7. Then add eggs when the machine is running
  8. Mix until combined - 2 minutes, speed 1
  9. Then add the next ingredients
  10. Mix until combined and then scrape the bowl - 30 seconds, speed Min
  11. Then add the next ingredients
  12. Mix until smooth - 1 minute, speed Min
  13. Transfer the batter into the tin
  14. Bake until a skewer inserted comes out clean - 1 hour, 160ºC
  15. Remove from the oven and let cool in the tin - 20 minutes
  16. Then remove from the tin and let cool completely
  17. Clean the springform tin, grease, then line the bottom with parchment paper and sides with acetate
  18. Place the hazelnut sponge in the base of the lined tin and set aside
  19. Making the dark chocolate mousse:
  20. Add the ingredients into a clean bowl
  21. Quickly mix until combined and set aside
  22. Clean the appliance bowl and fit the Whisk Tool
  23. Add egg whites into the appliance bowl
  24. Whisk until soft peaks have formed - 1 minute, speed Max
  25. Then add sugar gradually when the machine is running
  26. Whisk until stiff peaks form - 3 minutes, speed Max
  27. Transfer the mixture into a clean bowl
  28. Then add cream into the appliance bowl
  29. Whisk until soft peaks form - 1 minute 20 seconds, speed Max
  30. Carefully fold one third of meringue and one third of whipped cream to the chocolate mixture until combined
  31. Repeat the same process with the remaining mixtures
  32. Then spread the sponge with the chocolate mousse evenly
  33. Chill in the fridge until set – 3 hours
  34. Making the cream topping:
  35. Clean the appliance bowl and fit the Whisk Tool
  36. Add the ingredients into the appliance bowl
  37. Whisk until soft peaks form - 1 minute, speed Max
  38. Transfer the mixture into the tin and spread evenly on the chocolate mousse
  39. Make small peaks using a spatula or back of a spoon
  40. Chill in the fridge until needed
  41. Making the frosted nuts:
  42. Line a baking tray with parchment paper
  43. Add hazelnuts, pecans, sugar and water into a saucepan and mix until combined
  44. Heat, stirring constantly, until the sugar crystallises - 10 minutes, medium heat
  45. Transfer the mixture into the baking tray and let cool completely
  46. Remove the cake from the tin and remove the acetate and parchment paper
  47. Place the cake on a serving plate
  48. Break the frosted nuts apart and scatter over the cake
  49. Serve
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