Nutella Mousse Cake

I'm well aware that Nutella day is over, but then people just never get sick of eating it. My god EVERYTHING IS SO GOOD WITH NUTELLA! I'll be honest, whenever I can't think of something to fill up a plain vanilla sponge or what to frost a cupcake or macaron with, I think of Nutella.

Above was a trial run for a bestie's 21st birthday cake. The birthday boy HATES cake but is a huge fan of Nutella. So, a Nutella mousse cake is only appropriate right?

I've engaged guinea pigs from all walks of life and none of them were able to give a proper comment or what to improve on. A common observation was that most of them upon consuming the first mouth either went into a delicious food coma or is unable to talk for a while until they finish up everything and start blabbering words that does not sound English to me. So please, do me a favor and tell me what has to be corrected? :)

Chocolate Glazed Hazelnut Mousse Cake from Grouprecipes.com

For Shortbread Base:
2 tablespoons hazelnuts, toasted and skins rubbed off
3 tablespoons sugar
1/2 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt

For Mousse:
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar

For Ganache:
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Make Shortbread Base:
Put oven rack in middle position and preheat oven to 350°F.
Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch,
about 18 to 20 minutes.
Transfer base in pan to a rack to cool completely, about 30 minutes.
Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.

Make Hazelnut Mousse while shortbread cools:
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.
Whisk in chocolate hazelnut spread until combined and remove from heat.
Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.
Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to
high and beat until cream just holds soft peaks.
Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.

Make Ganache and Glaze Cake:
Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth.
Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.