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Nutella Chocolate Mousse Cake

Fudgy chocolate cake base topped with a Nutella cream cheese mousse, followed by Nutella chocolate mousse, and topped with chocolate ganache. Decadently amazing. Pure heaven on a plate. 
Prep Time45 mins
Cook Time30 mins
Resting Time4 hrs
Total Time1 hr 15 mins
Course: Dessert
Cuisine: dessert
Keyword: Nutella Mousse Cake
Servings: 12 slices

Ingredients

Cake Layer

  • 1 ounce semi-sweet chocolate chopped
  • 1/4 cup cocoa powder
  • 1/3 cup strong hot coffee
  • 2/3 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 1/3 cup sugar
  • 1 teaspoons vanilla extract
  • 1/3 cup buttermilk
  • 1 egg

Nutella Cream Cheese Mousse

  • 4 ounces cream cheese softened
  • 1/2 cup Nutella
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • pinch salt
  • 1/2 cup heavy cream

Nutella Chocolate Mousse

  • 4 large egg yolks
  • 1/2 cup sugar
  • 2 cups heavy cream divided
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dark chocolate chips
  • 2 tbsp Nutella

Chocolate Ganache

  • 1/2 cup dark chocolate chips
  • 1/3 cup heavy cream

Instructions

Cake

  • Preheat oven to 350 degrees. Line 8" round pan with parchment paper, and butter/flour sides. I use Baking Pam for this.
  • In heat proof bowl, pour coffee over cocoa and chopped chocolate. Let sit for 2-3 minutes, then whisk together. Set aside.
  • In mixing bowl, whisk together flour, baking soda, and salt. Once mixed, add in chocolate/coffee mixture, oil, sugar, vanilla, buttermilk, and eggs. Beat until well combined.
  • Pour into prepared baking pan.
  • Bake for 16-18 minutes, or until toothpick in center comes out with just a few crumbs. Let cook in pan for 5 minutes, then remove to rack to finish cooling.

Nutella Cream Cheese Mousse

  • Using a mixer, beat cream cheese, Nutella, powdered sugar, vanilla and salt on medium-high for about 5 minutes, or until mixture is light and smooth.
  • Set bowl aside. In another bowl, using whisk attachment, beat heavy cream until peaks just begin to form, about 4 minutes. Fold cream into Nutella mixture until well incorporated.
  • Next, put plastic over inside and sides of baking pan that you used for the cake. Then, fold a large piece of wax paper into thirds so that you have a long, thick piece. Place wax paper into pan so that it makes a tall side all around the pan.
  • Put the cake into the bottom of the pan. Spread Nutella mousse evenly over the cake. Put pan in freezer for at least 2 hours.

Nutella Chocolate Mousse

  • In large bowl or stand mixer with whisk attachment, beat eggs for about 4 minutes, or until light colored and thickened. Then, beat in sugar.
  • Heat 1 cup of heavy cream in a medium sized sauce pot over medium heat. Once cream is hot, slowly pour a little over half of the cream into the egg yolk mixture, stirring continuously (it is important to do it slowly, and stir, so that you do not cook the eggs). Then, pour the mixture back into the remaining heavy cream in the pot, still stirring continuously.
  • Turn heat under pot to low, and stir continuously until mixture begins to thicken, about 5 minutes. After mixture has thickened, remove from heat and whisk in chocolate chips and Nutella until smooth.
  • Place the egg mixture in a bowl in the refrigerator for at least two hours.
  • After mixture has chilled, beat remaining 1 cup of whipping cream with whisk attachment until stiff peaks form, about 5 minutes.
  • Fold whipped cream into chocolate/egg mixture until well combined.

Assembly

  • Remove cake with Nutella cream cheese mousse from freezer. Spread Nutella chocolate mousse evenly over Nutella mousse and return to freezer for at least 2 hours.
  • After chocolate mouse is firm in freezer, make ganache. To do this, place chocolate in a heat proof bowl. In another heat safe bowl, heat heavy cream until boiling (I use a glass measuring cup in the microwave for about 30 seconds). Pour cream over chocolate and cover bowl with plastic wrap. Let sit for 5 minutes, then whisk until smooth.
  • Once smooth, spread ganache over top of cake, letting it run down the sides.