Matcha Hazelnut Layer Cake

1.Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.

2.In a medium bowl, whisk together the flour, sifted matcha powder, baking powder, and salt until well combined.

3.In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick, pale, and tripled in volume, about 4-5 minutes.

4.Reduce the mixer speed to low and gradually add the vegetable oil, milk, and vanilla extract, mixing until just combined.

5.Sift the dry ingredients over the wet ingredients and gently fold with a spatula until just combined, being careful not to overmix.

6.Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

7.Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

8.While the cakes bake, prepare the hazelnut mousse. Grind the toasted hazelnuts in a food processor until finely ground but not pasty.

9.In a chilled bowl, whip 1/2 cup heavy cream with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until soft peaks form.

10.Gently fold the ground hazelnuts into the whipped cream until well combined. Cover and refrigerate until ready to use.

11.To prepare the chocolate whipped cream, melt the bittersweet chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring until smooth. Let cool to room temperature but still pourable.

12.In a chilled bowl, whip 1/2 cup heavy cream with 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until soft peaks form.

13.Slowly drizzle the cooled melted chocolate into the whipped cream while continuing to whip until stiff peaks form. Be careful not to overwhip.

14.To assemble the cake, place one cake layer on a serving plate. Spread the hazelnut mousse evenly over the top.

15.Place the second cake layer on top and gently press down to adhere.

16.Pipe or spread the chocolate whipped cream over the top and sides of the cake in an even layer.

17.Refrigerate the assembled cake for at least 2 hours to set before serving.

18.Serve chilled or at room temperature, optionally garnished with a sprinkle of matcha powder or chopped toasted hazelnuts.