Chocolate Cake with Mango Mousse and Nutella Panna Cotta

Preheat oven to 350F. Grease a 10-inch springform pan, line bottom and sides of pan with parchment paper. Set aside.

To prepare the cake base, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Pour the mixture into the standing mixer bowl.

Add all the remaining cake ingredients and mix with paddle attachment for 2 minutes on medium speed.

Pour batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in pan completely.

To prepare mango mousse, combine mango puree, sugar and lime juice in a bowl. In small saucepan, sprinkle gelatin over 1/4 cup water, let stand for 5 minutes. Then dissolve over medium-low heat, and once dissolved, remove it from the heat and stir it into the puree mixture. Refrigerate for 30 minutes.

Whip heavy cream until it becomes stiff. Fold 1/3 of the whipped cream into the puree mixture. Then fold in remaining whipped cream.

Pour the mango mixture over the cooled chocolate cake. Smooth the top and refrigerate until set, about 8 hours.

To prepare Nutella panna cotta, in a medium bowl, whisk together the gelatin and cold water.

Put the Nutella and salt in another medium bowl and set aside.

In a saucepan, bring the cream and vanilla to a boil. Pour 1/3 of the hot cream mixture over the gelatin and whisk it well. Then pour the gelatin mixture back into the remaining cream and mix to combine.

Pour about 1/3 of the cream mixture over the Nutella. Whisk well to form a smooth paste. Add the remaining cream mixture and whisk well to combine.

Whisk in the milk.

Strain the mixture through a fine sieve into a big measurement cup. Refrigerate for 30 minutes for a thicker consistency.

Remove from refrigerator, gently stir the mixture, and pour it over the mango mousse layer of the cake. Jiggle the cake gently to level the top.

Refrigerate until set, about 3 hours, or overnight before serving.