Triple Nutella Mousse Cake

This Triple Nutella Mousse Cake is the ultimate indulgence for Nutella lovers! Layers of moist chocolate cake, creamy Nutella mousse, and rich Nutella ganache come together for a show-stopping dessert that’s as delicious as it is beautiful.

Ingredients

For the Chocolate Cake Base:

1 cup (130g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar, packed
1/2 cup (120ml) whole milk
1/4 cup (60ml) vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (120ml) hot water or coffee

For the Nutella Mousse:

1 cup (240ml) heavy whipping cream
1/2 cup (150g) Nutella
4 ounces (115g) cream cheese, softened
1/4 cup (30g) powdered sugar

For the Nutella Ganache:

1 cup (240ml) heavy cream
1 cup (300g) Nutella

Instructions

Prepare the Chocolate Cake Base:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch (20cm) springform pan with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in both sugars.
Add Wet Ingredients: Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined.
Add Hot Liquid: Slowly pour in the hot water or coffee while mixing on low speed. The batter will be thin—this is normal.
Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Make the Nutella Mousse:

Whip Cream: In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
Combine Nutella and Cream Cheese: In a separate bowl, beat together the Nutella, softened cream cheese, and powdered sugar until smooth and creamy.
Fold in Whipped Cream: Gently fold the whipped cream into the Nutella mixture until no streaks remain.

Make the Nutella Ganache:

Heat Cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
Mix with Nutella: Pour the hot cream over the Nutella in a medium bowl. Let sit for 2 minutes, then whisk until smooth and glossy.

Assemble the Cake:

Layer the Mousse: Spread the Nutella mousse evenly over the cooled chocolate cake base while still in the springform pan. Smooth the top with a spatula. Refrigerate for 2 hours, or until the mousse is set.
Top with Ganache: Once the mousse is set, pour the Nutella ganache over the top and spread it evenly. Refrigerate for an additional hour to set.
Remove from Pan: Carefully release the springform pan and transfer the cake to a serving platter.

Optional Garnish:

Swirls of whipped cream
Chopped hazelnuts or chocolate shavings
A drizzle of melted Nutella

Notes:

Make Ahead: This cake can be made up to 2 days in advance. Store covered in the refrigerator.
Nutella Alternative: You can use any chocolate-hazelnut spread if Nutella isn’t available.
Springform Pan Tip: Run a warm knife around the edge before releasing the springform for a clean finish.

Nutrition (Per Slice, Serves 12):

Calories: 450
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
Sodium: 200mg
Sugar: 40g