Triple Nutella Mousse Cake
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This triple Nutella mousse cake features a rich Nutella brownie base topped with a layer of luscious Nutella mousse filling and a layer of soft Nutella ganache.
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Over the years I’ve created some pretty amazing desserts and today’s recipe is no exception. The cake you see here is the love child of my blueberry mousse cake, Nutella cheesecake, strawberry mousse cake, and triple chocolate mousse cake.
Valentine’s Day is just a few weeks away and I knew we needed to celebrate with something special. This TRIPLE Nutella mousse cake is just that.
It sounds like it would be overly sweet but trust me, it’s not.
The base is my Nutella brownie recipe. You guys love that one! I used a little less sugar so the brownie isn’t quite as sweet but still just as decadent and amazing.
The brownie base is topped with a lush mousse made with Nutella, cream, and gelatin. I also added a pinch of salt to help balance the sweetness.
The cake is then topped with a super soft Nutella ganache. It’s soft even after being refrigerated!
You are going to really like this one, I promise!
How to make triple Nutella mousse cake?
Begin by making the brownie layer. Line the bottom of a 9-inch springform pan with foil so the cake is easy to lift off the base of the pan. You could also use parchment paper but I worry about batter leaking from the bottom seal.
Spray the foil and sides of the pan with non-stick spray and press a strip of parchment paper around the inner ring. The nonstick spray will help the parchment paper stay in place.
Prepare the brownie batter then spread it evenly into the bottom of the pan and bake it for 25-30 minutes. Times may vary depending on your oven. Test the brownie with a toothpick and remove it once you get just a few moist crumbs attached to the toothpick.
Cool the brownie completely by letting sit at room temperature for an hour or refrigerate it for about 20 minutes.
Once the brownie base is completely cool, you can make the mousse layer and spread it over the brownie layer. Refrigerate the mousse layered brownie for at least 2 hours.
After the mousse layer has set, make the ganache topping and spread it evenly over the top. Return the cake to the refrigerator and chill for about 1 hour to allow the ganache to set.
Remove the sides of the pan and carefully pull the parchment paper off the sides of the cake. Transfer the cake to a serving platter and enjoy!
Do I have to use gelatin for Nutella mousse?
For the cake to hold its shape, you must use the gelatin. It keeps the mousse layer sturdy and prevents it from “melting” off of the brownie layer.
Can I make Nutella mousse cake with boxed brownies?
You certainly can! Just prepare the batter as directed and bake it in a 9-inch springform pan.
Tips for making Nutella mousse cake
- When you make the mousse filling you’ll need to let the warm Nutella and gelatin cool before adding the whipped cream. During the cooling process, it is VERY important that you stir the Nutella mixture frequently. If you fail to do this you may end up with tiny little gelatin balls throughout the mousse.
- You can underbake the brownie base slightly if you want a fudgy texture!
- When you go to serve the cake, slice it while it’s cold then let the slices come to room temperature for the best texture.
More Nutella recipes you’ll love
- No-Bake Nutella Cheesecake
- Chocolate Nutella Cookie Bars
- Homemade Nutella (Chocolate Hazelnut Spread)
- Nutella Frosting
- Banana Nutella Cupcakes
- Double Chocolate Chip Nutella Cookies
- Nutella Cream Cheese Crescent Rolls
Triple Nutella Mousse Cake
Ingredients
For the brownie base
- 8 ounces (226 g) Nutella
- ½ cup (113 g) unsalted butter, cut into pieces
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (130 g) all-purpose flour
- 3 tablespoons Dutch-process cocoa powder
- ½ teaspoon salt
For the mousse layer
- 2 ¼ teaspoons plain gelatin powder, 1 packet
- 4 tablespoons cold water
- 8 ounces (226 g) Nutella
- 1 ½ cups (360 ml) heavy cream, divided
- ⅛ teaspoons salt
For the topping
- 1 cup (300 g) Nutella
- ½ cup (120 ml) heavy cream
Equipment
- 9-inch Cheesecake Pan
Instructions
Make the base
- Preheat the oven to 350ºF. Line the bottom a 9-inch springform pan with aluminum foil and spray the foil lightly with nonstick spray. Line the sides of the pan with parchment paper.
- Add the Nutella and butter to a medium saucepan. Warm over medium-low heat, stirring constantly until Nutella is melty and smooth. Whisk in the sugar. Set aside to cool slightly.
- Once cooled, whisk in the eggs and vanilla until combined. Sift the flour, cocoa powder, and salt into the Nutella mixture and fold together with a rubber spatula just until combined.
- Spread the batter evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Leave the brownie in the pan and set it wire rack to cool completely. Or pop it in the refrigerator for 15-20 minutes.
Make the mousse
- In a small bowl, sprinkle the gelatin over water, let stand for 5 minutes.
- Bring the Nutella and ½ cup of the cream to a simmer in a small saucepan over medium-high heat, whisking until the Nutella has fully melted. Remove from heat.
- Add the salt and softened gelatin; whisk until gelatin is fully dissolved. Transfer to a large bowl and cool to room temperature, stirring occasionally. The mixture will thicken slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup 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 ⅓ of the whipped cream into the Nutella mixture. Use a rubber spatula to fold in the remaining whipped cream until no streaks appear.
- Spoon the mousse into the pan over the brownie layer. Smooth the top with an offset spatula. Place the cake in the refrigerator and chill until set, about 2 hours.
Make the topping
- Warm the Nutella and cream in a small saucepan over medium-low heat, whisking until the Nutella has fully melted. Set aside to cool for 10 minutes, stir it occasionally.
- Pour the glaze over the top of the 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 pan and dispose of the parchment paper. Serve the cake with whipped cream or fresh berries.
Notes
- When you make the mousse filling you’ll need to let the warm Nutella and gelatin cool before adding the whipped cream. During the cooling process, it is VERY important that you stir the Nutella mixture frequently. If you fail to do this you may end up with tiny little gelatin balls throughout the mousse.
- You can underbake the brownie base slightly if you want a fudgy texture!
- When you go to serve the cake, slice it while it’s cold then let the slices come to room temperature for the best texture.
- It’s important to let the ganache cool before topping the mousse with it. If you pour warm ganache over the cold mousse, you’ll get condensation which will seep from the crack where they meet.
- The cake will keep for up to 3 days stored in the refrigerator.
- The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
What’s the best way to cut it that doesn’t mess up the ganache at the top? I also cut it chilled and I’ve had to most success with a wet knife but it still pulls the ganache off a bit, especially in the middle.
Use a hot knife. Warm the blade under hot water then carefully dry it off. Repeat after each cut.
Hi by the “2 1/4 tsp gelatin powder, 1 packet”, does it mean 2 1/4 tsp gelatin or 1 plain packet? Or 2 1/4 tsp gelatin plus 1 plain packet? Thank you.
1 packet is equal to 2 1/4 teaspoons. So you can use 1 packet or measure out 2 1/4 teaspoons of gelatin powder.
Hi Jen! the cake looks super yum! Can you pls tell me if the mousse layer can be made with agar instead of gelatin? If so, what would be the quantity? Thanks!
I’ve never made it with agar so I can’t say if it will turn out the same or how much to use.
Hi! I am starting to make the mousse layer right now, and it says to mix in the sugar. I don’t see an amount of sugar for the mousse layer. Thank you
There is no sugar in the mousse layer, only in the base (brownie) layer. I’ve read through the instructions and only see sugar mentioned for the base so I’m not sure where you are looking to see it listed in the mousse layer.