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Cake
Mousse
Crust
To decorate
Preheat the oven to 180°C/Gas Mark4. Line a 20cm (8in) and a 15cm (6in) round cake tins (or similar size) with baking paper.
Add all the dry ingredients to a large mixing bowl. Whisk until there are no lumps. Add all the wet ingredients and whisk until smooth.
Divide the cake batter between the two cake tins, making sure they are around the same height.
Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. The smaller cake may bake a little quicker, but not significantly.
Allow the cakes to cool in their tins, then remove. The cakes can be used as is, but may be a little crumbly. If you have time, cover and chill the cakes in the fridge (or freeze for easier assembly).
Line the base of a 20cm (8in) cake tin with baking paper.
Process the cookies in a food processor until it forms fine crumbs. Add the hazelnuts and pulse for only a few seconds so that the hazelnuts are roughly chopped.
Remove the food processor’s blade. Add the melted butter and mix through.
Firmly press the cookie mixture into the base of the cake tin. Bake for about 10 minutes, then set aside to cool fully.
Process all the ingredients in a food processor until very smooth.
Taste test the hazelnut mousse. If it’s not very chocolatey, add some cocoa powder and process again. Keep in mind that you want to keep the mousse a light colour so it contrasts with the cake layers in the final dessert.
Line a 20cm (8in) hemisphere cake tin or round bowl with clingfilm.
If needed, trim the domes and sides of the cakes so that they fit in the cake tin.
Pour 240ml (1 cup) of the hazelnut mousse in the cake tin. Carefully top with the smaller cake.
Pour 720ml (3 cups) of hazelnut mousse in the cake tin. Top with the larger cake. Save the excess hazelnut mousse for later.
Invert the cookie crust onto the cake layer.
Cover the bowl and then place in the fridge overnight.
Use a double boiler to melt the chocolate and oil. When melted, stir through the hazelnut pieces. Allow the chocolate to cool slightly.
Place a wire rack over a baking tray. Invert the cake onto the wire rack and remove the bowl and clingfilm. Use the remaining hazelnut mousse to fill in any gaps there are and to make the cake a full hemisphere.
Pour the melted chocolate over the cake, ensuring all sides are covered. Try to do this in one motion, because the chocolate will set quickly. Allow the chocolate to drip off the cake and clean the edges with a knife.
Leave the chocolate to set on the cake at room temperature.
Transfer the cake to an airtight container or serving plate and store in the fridge. If serving in a few days, freeze the cake until needed.
Let the cake to sit at room temperature for 30-60 minutes before serving.
Garnish the cake with chocolate shards, fruit or as desired.
To cut the cake, use a sharp warm knife to cut in wedges or rectangular slices (just like a wedding cake).