I am now wondering why I ever even liked super sweet, thick buttercream when you can sub it will a light and fluffy cream filling that makes a layer cake more creamy than intensely sweet. By the time you incorporate the chocolate-hazlenut spread into whipping cream, its flavor is less intense, making it a simple cool, slightly chocolatey complement to that chocolate layer cake that I make over and over and over again.
This recipe wins the elusive Madoline-Says-OMG-So-Tasty-With-Literally-Every-Bite award. It will be making more appearances in the future.
Nutella Mousse Cake
Adapted from Pretty Simple Sweet
1 recipe three-layer chocolate layer cake, baked and cooled
4 cups heavy whipping cream
2 (13-ounce) plastic jars Nutella
Beat whipping cream with an electric mixer until soft peaks form. Scoop Nutella into a bowl. If the Nutella is not a room temperature, microwave it until it is softer but not warm. (If it gets too warm, wait for it to cool.) Take several spoonfuls of the whipped cream and fold it into the Nutella until blended. Optional: add a few more spoonfuls of the whipped cream into the Nutella mixture and fold them together. Not optional: Add the Nutella mixture to the remainder of the whipping cream and stir until all of the Nutella has been incorporated into the cream.
Set one cake layer on a cake plate. Spread a little less than 1/3 of the mousse on top. Place another cake layer on top, and repeat process twice. I put a bit more mousse on the top layer, but still had some left over.
Refrigerate the cake at least 2 hours or until ready to serve so the mousse can thicken.