Chocolate Praline Mousse Dome

Directions

Cut dome shape cake into 3 equal layers. Evenly spread about 1/2-inch thick layer of Chocolate Mousse(recipe below) onto bottom layer of cake. Place second layer of cake on top of mousse. Evenly spread about 1/2-inch thick layer of Bavarian Praline Cream (recipe below) over second layer of cake. Top with final layer of cake. Spread Ganache(recipe below) over cake to cover evenly. Top cake with reserved Praline Crumble, if desired. Let cool until ganache has thickened slightly, about 30 minutes.

Alternatively you can bake cake into 3 equal 8-inch round cake layers and layer in the same fashion as the dome.

For cupcakes: Follow cupcake baking instructions under recipe for Chocolate Cake(recipe below). Place Bavarian Praline Cream in a piping bag. Place Chocolate Mousse into a piping bag. Fill each cupcake with Bavarian Praline Cream and Chocolate Mouse by poking a whole in the top of each cupcake. Place tip of piping bag into hole and squeeze to fill. Squeeze about 1 tablespoon of each filling into each cupcake. Place Ganache in a shallow bowl, dip top of each cupcake into Ganache. Top each cupcake with reserved Praline Crumble, if desired. Set aside to cool until Ganache is thickened, about 30 minutes.
 

Chocolate Cake 

Preheat oven to 325 degrees Fahrenheit. Into the bowl of an electric mixer fitted with the whip attachment; sift together flours, sugar, cocoa powder, baking powder, baking soda, and salt. Carefully pour in hot water and mix on medium speed for 2 minutes. Scrape sides of bowl.
While mixer is on medium speed, add oil, eggs, milk, and vanilla. Continue to mix for 3 additional minutes. Batter should be thin and runny. Pour batter into desired pans and follow baking directions below for each size. Let cool before icing.
For Dome: Fill dome pan according to manufacturer’s instructions. Bake 25 to 35 minutes depending on size of dome, or until a skewer or toothpick inserted in center of cake comes out clean.
For 8-inch round cake: Rub 3 (8-inch) round cakes pans with softened butter or spray with baking spray. Divide batter evenly among pans. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 
For Cupcake: Line 4 (12-cup) cupcake pans with 48 cupcake liners. Fill each cup halfway. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Bavarian Praline Cream

Fold Whipped Cream into Bavarian Cream. Fold in Praline Crumble. Reserve.

Whipped Cream

Place cream and sugar into the bowl of an electric mixer fitted with the whip attachment. Mix on high speed until cream forms stiff peaks, about 6 minutes. Refrigerate until ready to use.

Bavarian Cream

In a small bowl, whisk together egg yolks and 1/4 cup sugar. Add cornstarch; whisk to combine. Set aside.
In a small pot over medium heat, combine milk and remaining 1/4 cup sugar. Cook until simmering. Add egg mixture and whisk rapidly until combined. Continue to cook until thickened, about 3 minutes, stirring constantly. Remove from heat.
Pour egg/milk mixture into the bowl of an electric mixer fitted with the paddle attachment. Add butter and vanilla. Mix on low speed until butter is melted, fully incorporated, and cream beings to cool, about 8 minutes. Cover by placing plastic wrap directly on top of cream to prevent it from forming a skin. Let cool completely and refrigerate until cold before using. 

Praline Crumble

Line a baking sheet with sides with a silicone pan liner or parchment paper.
In a small pot over medium low heat, add sugar and cook, stirring with a wooden spoon, until completely melted and caramel in color, about 10 minutes. Add hazelnuts and almonds; stir quickly until incorporated. Immediately pour sugar/nut mixture onto prepared pan. Let cool completely, about 20 minutes.
Break praline into smaller pieces. Place into food processor and pulse until small crumbles form, about 1/4-inch or smaller. Reserve some crumbled praline to garnish cakes, if desired.

Chocolate Mousse 

Place cream in the bowl of an electric mixer fitted with the whip attachment. Mix on high speed just until cream begins to thicken, about 3 minutes. Add Ganache (recipe below), and continue mixing until cream forms stiff peaks, about 6 minutes.

Ganache

Place chocolate into a medium heatproof bowl. Heat cream in a small saucepot over medium heat until simmering. Immediately pour over chocolate and whisk until smooth and combined. Set aside to cool.