Super Moist Nutella Mousse Cake

Super Moist Nutella Mousse Cake Recipe. Learn how to make a soft and fluffy chocolate cake, soaked with a sweet Nutella mixture, and topped with a creamy and delicious chocolate Nutella mousse.

Prep time: 30mins | Cook time: 20 mins | Yield: 9-12

Ingredients:

For the Cake:

1 cup (125g) All-Purpose Flour
1/3 cup (30g) Unsweetened Cocoa Powder
2/3 cup (135g) Granulated Sugar
1 tsp (4g) Baking Powder
1/2 tsp (2g) Baking Soda
A Pinch of Salt
1 Large Egg at room temperature
1/4 cup (60ml) Vegetable Oil
1 tsp (5ml) Vanilla Extract
1/2 cup (120ml) Milk
1/2 cup (120ml) Plain Yogurt

For the Nutella Mixture:

1/4 cup (75g) Nutella
1/2 cup (120ml) Milk

For the Nutella Mousse Frosting:

4oz (115g) Semi-Sweet Chocolate, chopped or chips
1/2 cup (150g) Nutella at room temperature
1 cup (240ml) Heavy Whipping Cream, cold

Video:

Directions:

Cake:

Grease with butter an 8in (20cm) square baking dish or pan. Set aside.
Preheat the oven to 350°F (180°C).
Into a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine the dry ingredients.
Add the egg, oil, vanilla, milk, and yogurt. Whisk until just combined and smooth. Do not overmix the batter.
Pour the batter into the prepared baking dish and bake for 20 – 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool at room temperature for a few minutes while making the Nutella mixture.

Nutella Mixture:

In a small saucepan, place the Nutella and milk. Stir over medium heat just until it starts to boil, and Nutella dissolves completely. Let it cool for 5 minutes.
Using a skewer or fork, poke holes all over the cake and slowly pour the Nutella mixture evenly over the top.
Let the cake cool completely to allow it to soak up the mixture before adding the frosting.

Nutella Mousse Frosting:

In a large bowl, melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
Let the melted chocolate cool at room temperature and add the Nutella. Whisk until well combined. Set aside.
In the bowl of an electric mixer, beat the cold heavy whipping cream on medium speed until soft peaks form.
Gently whisk the whipped cream into the chocolate mixture until smooth.
Spread the frosting over the cake. You can drizzle some warm Nutella (microwave 10 seconds) on top and create swirls using a skewer or small knife.
Refrigerate the cake for at least 2 hours or overnight to set the mousse.
Keep refrigerated until serving time.