Nutella Mousse Cake Recipe: Easy Brownie How-To

This nutella mousse cake is unreal! Layers of flourless chocolate cake, Nutella mousse, Nutella buttercream, chocolate ganache, and a Ferrero Rocher “cherry” on top.

I have been completely obsessed with Nutella in baking lately — 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 (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 — this one is pure heaven. 🎉

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Five Insanely Delicious Layers in This Nutella Mousse Cake

Okay, let’s talk about what makes this nutella cake so outrageously good — 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 — the nutella chocolate mousse situation of your dreams — 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 — good idea, right?!

A Few Things to Note About This Recipe

I’ve simplified the process as much as I can, but no matter how you cut it — 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 — 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. 😂

It’s hard to see the difference between the mousse layer and the buttercream layer because they’re almost exactly the same color — which doesn’t affect the taste at all, but for presentation purposes, I’ll probably add 1–2 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 — just use your piping bag and remaining whipped cream and go to town!

How to Make the Nutella Cream Cheese Mousse Filling

This nutella cream cheese mousse — also what I call the nutella cheesecake mousse — is the heart and soul of this whole cake. I worked off of a few Nutella mousse recipes 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 — or double cream if that’s what you’ve got — 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.

Also — 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 1½ 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 — check that one out if you want extra layers of this goodness in a totally different format!

The Fudgy Chocolate Cake Base

This fudgy chocolate cake base is SO good on its own — 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 — I like using semi-sweet chocolate or milk chocolate chips, depending on how intense you want it — 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 — that’s exactly what we want here, you guys. Moist crumbs = perfection. 🙌

The Chocolate Ganache Topping

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 — not boiling, just warm — 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 — it never fails! You can also let the ganache drip down the sides for that dramatic drip-cake look. Pure heaven, I tell you.

Tips for Building and Storing This Cake

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 — 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 — 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 — same dreamy energy, minimal effort required!

What’s My Favorite Part?

That fluffy mousse filling!!! I would have been happy eating it straight out of the large mixing bowl with a spoon, no judgment. 😂 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 — 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 — I’m not even kidding. Also love a good easy chocolate option? Peek at my Easy Chocolate Mousse Recipe With No Eggs for a simpler weeknight fix when you need that creamy fix with minimal effort. 💛

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Nutella Mousse Layer Cake

Yield: 16

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

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This Nutella Mousse Cake is unreal! Layers of flourless chocolate cake, Nutella mousse, Nutella buttercream, chocolate ganache, and a Ferrero Rocher "cherry" on top.

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Ingredients

Flourless Chocolate Cake

• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup Nutella to spread on top

Nutella Mousse

• 1/2 cup cream cheese
• 2 tbsp heavy whipping cream
• 1 tbsp sour cream
• 1 teaspoon unflavored gelatin
• 3 tablespoons cold water
• 1/2 cup Nutella Hazelnut Spread
• 1 teaspoon vanilla extract
• 3 cups Cool Whip

Nutella Buttercream

• 1 cup butter, room temperature
• 3/4 cup Nutella Hazelnut Spread
• 3 cups powdered sugar
• 6 tbsp heavy whipping cream
• 1 tsp vanilla
• dash of salt

Chocolate Ganache

• 1/2 cup semisweet chocolate chips
• 1/3 cup heavy whipping cream

Instructions

Layer 1: Flourless Chocolate Cake

1. Preheat oven to 375ºF. Generously grease a 10-inch round springform pan.
2. Over medium heat, melt together the chocolate chips and the butter. Stir constantly.
3. In a large bowl, whisk together the sugar, salt, vanilla, eggs, and cocoa powder.
4. Mix the melted chocolate mixture into the sugar-eggs mixture.
5. Pour the batter into the prepared pan. Bake for 20-22 minutes. It's okay if a toothpick doesn't come out totally clean. Set aside to cool inside the springform pan (do not unlock the pan).

Layer 2: Nutella

1. Spread 1/2 cup of Nutella evenly over the cake.

Layer 3: Nutella Mousse

1. Use an electric mixer to beat together the cream cheese, heavy whipping cream, and sour cream until smooth. Use a spatula as needed to scrape down the sides of the bowl. Set aside.
2. Over low heat, dissolve the gelatin into the 3 tablespoons of water. Stir gently until dissolved. Add the Nutella spread and continue stirring until fully incorporated.
3. Pour the Nutella mixture into the cream cheese mixture and whisk vigorously until smooth.
4. Mix in the vanilla and Cool Whip.
5. Spread the mousse over the chocolate cake layer in the spring form pan and place in the refrigerator.

Layer 4: Nutella Buttercream

1. In a stand mixer, whisk together the butter and Nutella until smooth.
2. Mix in one cup of the powdered sugar and 2 tablespoons of the whipping cream. Whisk on high speed until smooth, scraping down the sides as needed.
3. Repeat with remaining powdered sugar and whipping cream.
4. Mix in vanilla and salt.
5. Spread about 1/2 of the buttercream over the mousse layer (this is easier to do if the mousse has had enough time in the fridge to firm up a little bit, but it's not impossible to spread even if the mousse isn't completely set up yet).
6. Put back in the refrigerator to continue chilling.

Layer 5: Ganache

1. Over medium-low heat, stir together the 1/2 cup of chocolate chips and 1/3 cup of heavy whipping cream. Continue to stir until chocolate is melted and ganache forms.
2. Pour and spread the ganache over the buttercream layer.
3. Let chill for several hours or overnight.
4. Release the springform cake pan siding and gently remove the cake.
5. Keep chilled until ready to serve.

Optional

Garnish the top of the cake with remaining buttercream, Ferrero Rocher, and chocolate shavings.

Notes

Calories 437 | Total Fat 33g | Saturated Fat 22g | Total Carbohydrate 35g | Dietary Fiber 2.5g | Total Sugars 28g | Protein 7.3g