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Triple Layer Nutella Mousse Cake

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A rich triple-layer Nutella cake featuring a fudgy brownie base, silky Nutella mousse, and a smooth Nutella ganache topping. Perfect for special occasions and chocolate-hazelnut lovers.

Ingredients

  • 1 cup Nutella
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 eggs, room temperature
  • 1 tablespoon vanilla
  • 1 cup flour
  • 3 tablespoons natural cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 packet unflavored gelatin (1 1/4 ounce)
  • 4 tablespoons cold water
  • 1 cup Nutella
  • 1 1/2 cups heavy whipping cream, divided
  • 1/8 pinch kosher salt
  • 1 cup Nutella
  • 1/2 cup heavy whipping cream

Instructions

  1. Preheat oven to 350°F and spray a 9-inch springform pan with nonstick baking spray.
  2. In a medium saucepan over medium heat, whisk together the butter and 1 cup Nutella until melted and smooth.
  3. Whisk in the sugar and allow the mixture to cool slightly.
  4. Whisk in the eggs and vanilla. Stir in the cocoa powder, salt, and flour until just combined.
  5. Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Cool completely.
  6. For the mousse, sprinkle the gelatin over the cold water and let stand for 5 minutes.
  7. In a medium saucepan, combine 1 cup Nutella and 1/2 cup heavy cream. Bring to a gentle simmer, whisking until smooth.
  8. Stir in the salt and softened gelatin. Strain into a large mixing bowl and let cool slightly.
  9. In a separate bowl, beat the remaining 1 cup heavy cream until soft peaks form.
  10. Fold half of the Nutella mixture into the whipped cream, then fold in the remaining Nutella mixture until combined.
  11. Spread the mousse over the cooled brownie layer and refrigerate overnight.
  12. For the ganache, heat the remaining 1 cup Nutella and 1/2 cup heavy cream in a saucepan over medium heat, whisking until smooth.
  13. Cool the ganache for 10 minutes, then pour over the mousse layer and smooth with a spatula.
  14. Refrigerate for 2 to 3 hours, or until fully set, before serving.

Notes

  • Allow the brownie base to cool completely before adding the mousse layer.
  • For clean slices, chill thoroughly and use a warm knife.
  • Store covered in the refrigerator for up to 4 days.
  • This cake can be made a day ahead for best texture and flavor.

Nutrition

Find it online: https://yumfamilyrecipes.com/triple-layer-nutella-mousse-cake/