{"id":15924,"date":"2026-09-03T12:43:03","date_gmt":"2026-09-03T16:43:03","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=15924"},"modified":"2026-09-03T12:43:03","modified_gmt":"2026-09-03T16:43:03","slug":"nutella-mousse-layer-cake","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/nutella-mousse-layer-cake\/","title":{"rendered":"Nutella Mousse Cake Recipe: Easy Brownie How-To"},"content":{"rendered":"\n

This nutella mousse cake is unreal! Layers of flourless chocolate cake, Nutella mousse, Nutella buttercream, chocolate ganache, and a Ferrero Rocher “cherry” on top.<\/em><\/p>\n\n\n\n

I have been completely obsessed with Nutella in baking lately \u2014 like, full-on, can’t-stop-won’t-stop obsessed. So I decided to GO BIG with today’s recipe! My personal philosophy is that if you are going to bake dessert with Nutella, it needs to TASTE LIKE NUTELLA<\/strong> (not just chocolate). So even though the top and bottom layers of this nutella mousse cake are purely chocolate, the fluffy Nutella mousse and buttercream in the middle are the absolute stars of the show. I can promise you this cake tastes like creamy Nutella in every single last bite! If you love easy Nutella mousse recipes as much as I do, buckle up \u2014 this one is pure heaven. \ud83c\udf89<\/p>\n\n\n\n

Pssssst! Join my Facebook Group<\/a> for new desserts daily.<\/em><\/p>\n\n\n\n\"This\n\n\n\n

Five Insanely Delicious Layers in This Nutella Mousse Cake<\/h2>\n\n\n\n

Okay, let’s talk about what makes this nutella cake so outrageously good \u2014 we are talking FIVE layers of decadent mousse and chocolate bliss. First up is a fudgy chocolate cake base made in a springform pan, baked at low heat for about 25-30 minutes until you get moist crumbs on the tester. Then comes a smooth, fluffy Nutella mousse layer \u2014 the nutella chocolate mousse situation of your dreams \u2014 followed by a straight-up pure Nutella layer (yes, really), then a dreamy Nutella buttercream, and finally a silky chocolate ganache on top. Each of the cake layers brings something different to the party, and together? Pure happiness in every single slice. You can also spoon extra mousse into individual servings if you want cute little cups on the side \u2014 good idea, right?!<\/p>\n\n\n\n

A Few Things to Note About This Recipe<\/h2>\n\n\n\n

I’ve simplified the process as much as I can, but no matter how you cut it \u2014 it’s still a little labor intensive to make five layers of cake (well, technically four since one layer is just straight-up Nutella). But don’t be scared! All the layers are very easy to make and don’t require too much hands-on time. You could easily make this cake one layer at a time and get other things done in between \u2014 as in, you don’t need to prepare it all at once. Think of it as a couple of hours spread out over a chill afternoon. Also, this would make a stunning dessert for Valentine’s Day or any special occasion where you want to impress without losing your mind. We’ve all been there, friend. \ud83d\ude02<\/p>\n\n\n\n

It’s hard to see the difference between the mousse layer and the buttercream layer because they’re almost exactly the same color \u2014 which doesn’t affect the taste at all, but for presentation purposes<\/em>, I’ll probably add 1\u20132 tbsp cocoa powder to the mousse next time. That should give the middle of the cake a gorgeous gradient effect! A quick sprinkle of a cup of the chopped hazelnuts on top also adds a beautiful, crunchy finish. You could even pipe rosettes around the edge using a pastry bag with a medium star tip for that extra wow factor \u2014 just use your piping bag and remaining whipped cream and go to town!<\/p>\n\n\n\n

How to Make the Nutella Cream Cheese Mousse Filling<\/h2>\n\n\n\n

This nutella cream cheese mousse \u2014 also what I call the nutella cheesecake mousse \u2014 is the heart and soul of this whole cake. I worked off of a few Nutella mousse recipes<\/a> to cobble together the one that worked best for me. All the recipes I researched called for mascarpone and homemade whipped cream. Since I never have mascarpone on hand, I subbed a mixture of cream cheese (room temperature, please!), heavy whipping cream, and sour cream. If you have mascarpone, feel free to swap it in for the cream cheese portion. In a large mixing bowl with an electric mixer (a stand mixer works great too!), beat the cream cheese until fluffy, then add a cup nutella and mix on low speed. In a separate large bowl, whip the heavy cream \u2014 or double cream if that’s what you’ve got \u2014 to soft peaks, then stiff peaks. Fold into the nutella mixture using a rubber spatula and you’ve got yourself the most creamy, dreamy nutella chocolate mousse you’ve ever tasted. I literally can’t even.<\/p>\n\n\n\n

Also \u2014 I chose to replace homemade whipped cream with Cool Whip for convenience, and because it makes a firmer mousse, which is pretty important when it’s acting as a cake filling inside a layer cake. However, if you prefer, use 1\u00bd cups heavy cream + 3 tbsp sugar whipped up with a hand mixer or your stand mixer instead. Either way, you’re getting that smooth nutella mousse texture that is just absolutely to die for. This is also the base of the cake filling in my Nutella Brownie Mousse Trifle<\/a> \u2014 check that one out if you want extra layers of this goodness in a totally different format!<\/p>\n\n\n\n\"This\n\n\n\n\"This\n\n\n\n

The Fudgy Chocolate Cake Base<\/h2>\n\n\n\n

This fudgy chocolate cake base is SO good on its own \u2014 but layered into this whole situation? Chef’s kiss. You’ll line a springform pan with parchment paper, then mix your flour mixture (just a tiny bit of flour in this one since it’s nearly flourless!) in a medium bowl with cocoa powder and a pinch of salt. Melt your dark chocolate \u2014 I like using semi-sweet chocolate or milk chocolate chips, depending on how intense you want it \u2014 with butter over low heat, then let it cool slightly before whisking in your egg mixture and vanilla extract. You can use a food processor to blitz it all together smoothly if you want! Pour into your prepared pan and bake for 25-30 minutes. The base of the cake should be set but still fudgy in the middle \u2014 that’s exactly what we want here, you guys. Moist crumbs = perfection. \ud83d\ude4c<\/p>\n\n\n\n

The Chocolate Ganache Topping<\/h2>\n\n\n\n

Can we talk about this chocolate ganache for a second?! It is SO simple and takes this whole cake from “wow” to “be still my heart.” All you need is dark chocolate (or semi-sweet chocolate, your call!), heavy cream, and a little patience. Heat the heavy cream gently \u2014 not boiling, just warm \u2014 then pour it over your chopped chocolate in a medium bowl and let it sit for a couple of minutes before stirring smooth with a rubber spatula or offset spatula. Let it cool just slightly so it’s pourable but not runny, then drape it luxuriously over the top of the cake. If you’re feeling extra fancy, add a mirror glaze on top or scatter fresh berries around the edge. Hello, stunning dessert! This is the same ganache technique I use in my All-the-Way Nutella Cupcakes with Chocolate Frosting<\/a> \u2014 it never fails! You can also let the ganache drip down the sides for that dramatic drip-cake look. Pure heaven, I tell you.<\/p>\n\n\n\n

Tips for Building and Storing This Cake<\/h2>\n\n\n\n

Assembly is where the magic happens! Once all your cake layers are baked and cooled, place your first layer in the springform pan (base of the cake goes in first). Spread the nutella mixture mousse layer with an offset spatula, then add your straight Nutella layer, then the buttercream. You can also use extra mousse cake bases if you want a taller, more dramatic build \u2014 no judgment, more is more! Pop it in the fridge for at least an hour between adding extra layers if things start sliding. Once assembled, refrigerate the whole cake for a couple of hours before slicing. Store leftovers in an airtight container in the fridge for up to four days \u2014 though honestly, it never lasts that long around here. If you want something equally luscious but layered in a glass, try my Brownie & Toffee Trifle<\/a> \u2014 same dreamy energy, minimal effort required!<\/p>\n\n\n\n

What’s My Favorite Part?<\/h2>\n\n\n\n

That fluffy mousse filling!!! I would have been happy eating it straight out of the large mixing bowl with a spoon, no judgment. \ud83d\ude02 This whole cake is the ingredient nutella mousse recipe situation I didn’t know I needed in my life, and now I’ll never go back. Whether it’s a photo shoot centerpiece, a Valentine’s Day showstopper, or just a past Saturday baking adventure that got wildly out of hand \u2014 this cake delivers every single time. It’s similar energy to a peanut butter chocolate mousse cake or a brownie layer situation, just kicked up about twelve notches with hazelnut paste goodness. First time making it, I took quick photos and then immediately ate two slices. Zero regrets. Go check the recipe card below, grab your egg whites and gelatin sheets, and make this NOW. You have to make this \u2014 I’m not even kidding. Also love a good easy chocolate option? Peek at my Easy Chocolate Mousse Recipe With No Eggs<\/a> for a simpler weeknight fix when you need that creamy fix with minimal effort. \ud83d\udc9b<\/p>\n\n\n\n

PIN IT NOW TO SAVE IT FOR LATER<\/strong><\/a><\/p>\n\n\n\n\"This\n\n\n\n

1 YEAR AGO: SAMOAS FUDGE<\/a><\/h3>\n\n\n\n

2 YEARS AGO: COPYCAT COWBOY BARK<\/a><\/h3>\n\n\n\n

3 YEARS AGO: COOKIES & CREAM BARK<\/a><\/h3>\n\n\n\n

4 YEARS AGO: SAMOAS CHEESECAKE<\/a><\/h3>\n\n\n\n

5 YEARS AGO: PEANUT BUTTER KANDY CAKES CHESS PIE<\/a><\/h3>\n\n\n\n

6 YEARS AGO: THIN MINT DIET COKE MUG CAKE<\/a><\/h3>\n\n\n\n

7 YEARS AGO: RAINBOW CUPCAKES<\/a><\/h3>\n\n\n