10/01/2021 Triple Nutella Mousse Cake - Baked by an Introvert®

YIELD: ONE 9-INCH CAKE

Triple Nutella Mousse Cake

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.

PREP TIME COOK TIME

35 minutes 40 minutes
ADDITIONAL TIME TOTAL TIME
6 hours 20 minutes 7 hours 35 minutes

Ingredients
For the brownie base
8 ounces (226 g) Nutella
1/2 cup (113 g) unsalted butter, cut into pieces
3/4 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
1/2 teaspoon salt

For the mousse layer

2 1/4 teaspoons plain gelatin powder, 1 packet
4 tablespoons cold water
8 ounces (226 g) Nutella
1 1/2 cups (360 ml) heavy cream, divided
1/8 teaspoons salt

For the topping

1 cup (300 g) Nutella
1/2 cup (120 ml) heavy cream

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10/01/2021 Triple Nutella Mousse Cake - Baked by an Introvert®

Instructions
Make the base
1. 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.
2. 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.
3. 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.
4. 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

1. In a small bowl, sprinkle the gelatin over water, let stand for 5 minutes.
2. Bring the Nutella and 1/2 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.
3. 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.
4. 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.
5. Use a whisk to mix in 1/3 of the whipped cream into the Nutella mixture. Use a rubber spatula to
fold in the remaining whipped cream until no streaks appear.
6. 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

1. 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.
2. 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.
3. 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

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10/01/2021 Triple Nutella Mousse Cake - Baked by an Introvert®

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.

Make ahead tip

1. The cake will keep for up to 3 days stored in the refrigerator.
2. The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Nutrition Information: YIELD: 10 SERVING SIZE: 1 slice

Amount Per Serving: CALORIES: 748 TOTAL FAT: 48g SATURATED FAT: 37g
TRANS FAT: 1g UNSATURATED FAT: 9g CHOLESTEROL: 134mg SODIUM: 196mg
CARBOHYDRATES: 69g FIBER: 4g SUGAR: 53g PROTEIN: 9g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have
different nutritional information, the values shown are just an estimate.

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© Jen Sobjack CUISINE: American / CATEGORY: Cakes

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