Indulge in the ultimate Nutella lover’s dream with this Triple Nutella Mousse Cake! This delectable dessert features layers of rich brownie base, velvety Nutella mousse, and a luscious Nutella glaze on top. Each bite is a heavenly combination of chocolatey goodness and creamy Nutella bliss. Perfect for any occasion, this cake is sure to impress your guests and satisfy your sweet cravings!
Ever since I discovered this Triple Nutella Mousse Cake recipe, it has become an absolute favorite in our household. My husband, who is a self-proclaimed Nutella addict, couldn’t get enough of it from the first bite. I remember the first time I made it for his birthday. The look of pure joy on his face as he took that first forkful of creamy mousse atop the fudgy brownie base was priceless. Since then, it’s become a tradition to make this cake for special occasions, and sometimes, just because we crave its divine taste. It’s not just a dessert; it’s a celebration of our love for Nutella and each other.
Why This Nutella Mousse Cake Will Steal Your Heart
- Three layers of Nutella goodness: from the rich brownie base infused with Nutella to the creamy Nutella mousse and the decadent Nutella glaze on top, every layer is a celebration of everyone’s favorite hazelnut spread.
- The perfect balance of textures: the fudgy brownie base provides a satisfying bite, while the airy mousse melts in your mouth, creating a delightful contrast that keeps you coming back for more.
- Simple yet impressive: despite its luxurious taste and appearance, this cake is surprisingly easy to make, making it ideal for both novice and experienced bakers alike.
- Versatile and customizable: feel free to get creative with the toppings and decorations to suit your preferences or the occasion. Serve it with whipped cream, fresh berries, or a sprinkle of chopped nuts for an extra touch of indulgence.
Ingredients:
- For the brownie base:
- 226 grams (8 ounces) Nutella
- 113 grams (1/2 cup) unsalted butter, cut into pieces
- 150 grams (3/4 cup) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 130 grams (1 cup) all-purpose flour
- 3 tablespoons Dutch-process cocoa powder
- 1/2 teaspoon salt
- For the mousse layer:
- 1 packet (2 1/4 teaspoons) plain gelatin powder
- 4 tablespoons cold water
- 226 grams (8 ounces) Nutella
- 360 ml (1 1/2 cups) heavy cream, divided
- 1/8 teaspoon salt
- For the topping:
- 300 grams (1 cup) Nutella
- 120 ml (1/2 cup) heavy cream
Directions:
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with aluminum foil and lightly spray it with nonstick spray. Line the sides of the pan with parchment paper.
- In a medium saucepan, combine the Nutella and butter. Warm over medium-low heat, stirring constantly until the Nutella is melted and smooth. Whisk in the sugar and set aside to cool slightly.
- Once cooled, whisk in the eggs and vanilla until combined. Sift in the flour, cocoa powder, and salt, and fold together with a rubber spatula just until combined.
- Spread the batter evenly into the bottom of the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Allow the brownie to cool completely in the pan on a wire rack.
- In a small bowl, sprinkle the gelatin over the cold water and let it stand for 5 minutes.
- In a small saucepan, bring the Nutella and 1/2 cup of the cream to a simmer over medium-high heat, whisking until the Nutella has fully melted. Remove from heat and add the salt and softened gelatin, whisking until the gelatin is fully dissolved. Transfer to a large bowl and cool to room temperature, stirring occasionally.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, about 30 to 60 seconds.
- Use a whisk to mix in 1/3 of the whipped cream into the Nutella mixture. Then, use a rubber spatula to fold in the remaining whipped cream until no streaks appear.
- Spoon the mousse over the cooled brownie layer in the pan and smooth the top with an offset spatula. Chill the cake in the refrigerator until set, about 2 hours.
- In a small saucepan, warm the Nutella and cream over medium-low heat, whisking until the Nutella has fully melted. Set aside to cool for 10 minutes, stirring occasionally.
- Pour the glaze over the top of the set mousse layer and use an offset spatula to smooth it over. Refrigerate for at least 1 hour, or until the glaze has set.
- Carefully remove the sides of the springform pan and parchment paper. Serve the cake with whipped cream or fresh berries, if desired.
Notes:
- For a more intense chocolate flavor, you can use dark chocolate Nutella or add a tablespoon of instant espresso powder to the mousse mixture.
- Make sure to use cold heavy cream for whipping to achieve the best results.
- This cake can be made a day in advance and stored in the refrigerator until ready to serve.
