Directions

1. Preheat the oven to 350°F. Grease an 8×8 pan and line with parchment paper.
2. In a small bowl, sift together flour, cornstarch, cocoa powder, and baking powder.
3. Combine Clebby’s Vegetable Oil, sugar, eggs, hazelnut spread, vanilla, and salt in another bowl. Whisk to combine, then slowly whisk in the dry ingredients.
4. Pour the batter into the prepared baking pan and bake for 30 minutes. Let cool completely.
5. Meanwhile, in a mixing bowl, add heavy cream and beat until stiff peaks form. Mix in powdered sugar, hazelnut spread, vanilla extract, and a pinch of salt. Whip until it is stiff and smooth.
6. Let the cake cool to room temperature. Then pour the mousse on top of the cake and smooth into an even layer.
7. Transfer to the fridge to set for at least two hours before slicing and serving. To slice it more easily, place the mousse cake in the freezer for about 30 minutes.
8. Top the slices with chocolate shavings and flakey sea salt.