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1
Preheat oven to 350F. Grease a 10-inch springform pan, line bottom and sides of pan with parchment paper. Set aside.
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2
To prepare the cake base, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Pour the mixture into the standing mixer bowl.
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3
Add all the remaining cake ingredients and mix with paddle attachment for 2 minutes on medium speed.
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4
Pour batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in pan completely.
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5
To prepare mango mousse, combine mango puree, sugar and lime juice in a bowl. In small saucepan, sprinkle gelatin over 1/4 cup water, let stand for 5 minutes. Then dissolve over medium-low heat, and once dissolved, remove it from the heat and stir it into the puree mixture. Refrigerate for 30 minutes.
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6
Whip heavy cream until it becomes stiff. Fold 1/3 of the whipped cream into the puree mixture. Then fold in remaining whipped cream.
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7
Pour the mango mixture over the cooled chocolate cake. Smooth the top and refrigerate until set, about 8 hours.
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8
To prepare Nutella panna cotta, in a medium bowl, whisk together the gelatin and cold water.
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9
Put the Nutella and salt in another medium bowl and set aside.
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10
In a saucepan, bring the cream and vanilla to a boil. Pour 1/3 of the hot cream mixture over the gelatin and whisk it well. Then pour the gelatin mixture back into the remaining cream and mix to combine.
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11
Pour about 1/3 of the cream mixture over the Nutella. Whisk well to form a smooth paste. Add the remaining cream mixture and whisk well to combine.
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12
Whisk in the milk.
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13
Strain the mixture through a fine sieve into a big measurement cup. Refrigerate for 30 minutes for a thicker consistency.
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14
Remove from refrigerator, gently stir the mixture, and pour it over the mango mousse layer of the cake. Jiggle the cake gently to level the top.
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15
Refrigerate until set, about 3 hours, or overnight before serving.
