Oh yes 😍🍫🌰 — a Chocolate Hazelnut Mini Pyramid Cake is a showstopper dessert: rich chocolate cake or mousse shaped into elegant pyramids, layered with hazelnut praline or ganache, and often finished with a glossy chocolate glaze or dusting of cocoa. Perfect for impressing guests or holiday treats.
Here’s a detailed guide to make them:
🍫🌰 Chocolate Hazelnut Mini Pyramid Cakes
Makes 4–6 mini pyramids
Ingredients
For the Chocolate Cake Layer
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 large eggs
- 3 tbsp melted butter
- 2 tbsp milk
- 1 tsp vanilla extract
For the Hazelnut Praline or Mousse Layer
- 1/2 cup toasted hazelnuts, finely chopped
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1/4 cup Nutella or chocolate-hazelnut spread
For Chocolate Ganache Glaze
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp butter
Optional Garnish
- Crushed hazelnuts
- Edible gold dust or cocoa powder
Instructions
1. Make the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease a small 8×8 pan or mini cake mold.
- In a bowl, mix flour, sugar, cocoa, baking powder, and salt.
- Add eggs, melted butter, milk, and vanilla. Stir until smooth.
- Pour into prepared pan and bake 12–15 minutes (cakes should be just set). Cool completely.
2. Make Hazelnut Layer
Option A – Praline:
- In a small saucepan, melt sugar until amber-colored. Add chopped hazelnuts and stir to coat. Cool, then crush into a fine mixture.
- Mix with Nutella or softened chocolate-hazelnut spread.
Option B – Mousse:
- Whip heavy cream until soft peaks form. Fold in Nutella and finely chopped toasted hazelnuts. Chill until slightly firm.
3. Assemble Mini Pyramids
- Cut cooled chocolate cake into small squares or shapes that fit your pyramid mold.
- Layer cake, then hazelnut mousse or praline, filling molds about 3/4 full.
- Freeze 30–60 minutes for easy unmolding.
4. Make Ganache Glaze
- Heat heavy cream until simmering.
- Pour over chocolate chips and butter. Let sit 1–2 minutes, then stir until smooth.
5. Glaze & Decorate
- Unmold pyramids onto a wire rack with parchment underneath.
- Pour ganache over each pyramid for a smooth, glossy finish.
- Garnish with crushed hazelnuts or edible gold dust.
6. Serve
- Chill 10–15 minutes for ganache to set. Serve slightly chilled.
🔥 Tips & Variations
- Mold options: Silicone pyramid molds work best for perfect shapes.
- Crunch layer: Add a thin layer of feuilletine or crushed praline for extra texture.
- Flavor boost: Add a splash of hazelnut liqueur (Frangelico) to mousse or ganache.
- Mini-size advantage: Freezing before glazing ensures a smooth finish and easy handling.
If you want, I can give a “luxury pastry chef version” with multiple layers: chocolate sponge, hazelnut praline crunch, silky Nutella mousse, and a mirror glaze that makes these pyramids look like they belong in a 5-star bakery 😏.
Do you want me to do that version?
