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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.
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 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! Check out the triple Nutella mousse cake web story!!
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
- Coffee Nutella Ice Cream with Nutella Brownie Bits (No Churn)
- Double Chocolate Chip Nutella Cookies
- Nutella Cream Cheese Crescent Rolls
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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.
This was the most decadent chocolate dessert I’ve had in a long time. Fairly simple too for such a delicious dessert. I cooked it in muffin cups to control portions and took out as needed. The mousse will be my go to recipe as it set up perfectly with the gelatin. Thanks for sharing!
Hi there, I am keen to make this or the triple chocolate mousse cake – but would prefer to make the mousse with eggs rather than gelatin. Is that possible and can I just use any chocolate mousse recipe?
You’re welcome to use any mousse recipe you wish. But I can’t say how it will work with my cake.
I dont havw a 9 inch pan…can i make this in 8 inch? Or would that be a bit too much batter?
An 8-inch pan is going to hold less so there is a chance it may not fit. I’ve not tried to make the cake in an 8-inch pan so I can’t say for sure.
No worries. Thank you. Can you tell me how deep was your 9inch pan please?
9-inch springform pans are 3-inches deep.
How much of this can I make ahead? I was going to make the brownies on Thursday, the mousse on Friday, and the ganache on Saturday and put together Saturday afternoon/evening. Can the mousse be made a day ahead???
I think I found the answer, but is it better if I don’t put it together until last minute? Or put together the night before and keep in fridge? Thanks again!
The brownie can be made a day before you add the mousse and ganache. But the mousse and the ganache can’t be made until you are ready to add them to the cake because both layers will set upon refrigeration. The entire cake can be made and kept refrigerated for up to 3 days.
This turned out AMAZING!!!!! I will definitely cook the brownie a little less next time.
I wasn’t sure about lining the bottom with foil. I may leave off next time.
Thanks so much! So helpful!!
Thank you, Annie! I’m so happy to hear this!
This looks delicious, I’m excited to try it! But first I have a question: the ingredients for the brownie base says “granulated sugar” but then the instructions say “brown sugar.” Which one is it?
Use granulated white sugar.
Oooo! This is my new favorite EVERYTHING! It’s all I want for Valentine’s Day!
I hope you get it!
This is the most amazing Nutella mousse cake I’ve tried!