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1
For the hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan.
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2
Pulse the hazelnuts until coarsely chopped in a food processor.
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3
Reserve.
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4
Combine the flour, cocoa powder, baking powder and salt together in a medium bowl.
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5
Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer.
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6
Beat in the eggs one at a time.
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7
Add the hazelnut paste and beat until incorporated and there are no lumps.
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8
Gradually add in the flour mixture, stopping the beater when it is just combined.
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9
Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.
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10
Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 20 to 30 minutes.
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11
Let the cake cool 10 minutes, then remove from the pan and let cool completely.
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12
For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine.
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13
Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks.
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14
Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks.
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15
Place the mousse in a pastry bag fitted with a medium star tip.
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16
Refrigerate until ready to serve.
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17
To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially.
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18
Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts.
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19
Serves: 6 to 8 servings
