Nutella Brownie Mousse Cake with Milk Chocolate Mirror Glaze

Pillowy milk chocolate and Nutella mousse surrounds a rich cocoa brownie slathered with creamy Nutella. If that’s not impressive enough, the whole thing is enrobed in a gorgeous milk chocolate mirror glaze and decorated with an edible gold splatter.

This stunner of a cake is sure to impress your friends and family this holiday season, and with some well-planned time management, is really much easier than you might think.

Ingredients:
For Brownie:

• 4 tablespoons (1/2 stick) unsalted butter
• 2 tablespoons vegetable oil
• 1 cup (7oz or 200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (2 1/2oz or 70g) all-purpose flour
• 1/3 cup (1 1/4oz or 35g) Dutch-processed cocoa powder, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons whole milk
• 1/4 cup Nutella

For Nutella Mousse:

• 2 sheets leaf gelatin or 2 teaspoons powdered gelatin
• 1 1/2 cups heavy whipping cream, divided
• 6 ounces milk chocolate, chopped
• 1/4 cup (3oz or 85g) nutella
• pinch fine sea salt

For Milk Chocolate Mirror Glaze:

• 6 sheets leaf gelatin
• 1 cup (7oz or 200g) granulated sugar
• 2/3 cup (7oz or 200g) light corn syrup or glucose syrup
• 1/2 cup filtered water
• 1/2 cup (150g) sweetened condensed milk
• 7 ounces (200g) milk chocolate, finely chopped

Directions:
For Brownie:

1. Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with lightly buttered parchment paper.
2. Melt butter and vegetable oil in a small saucepan or in the microwave on medium heat. Pour into mixing bowl with sugar and stir until paste-like. Add eggs, one at a time, whisking until completely incorporated before adding the next. Mix in vanilla.
3. Whisk together flour, cocoa powder, baking powder and salt. Add to bowl with butter mixture and stir until almost fully incorporated and just a few streaks of dry ingredients remain. Add milk and stir until smooth.
4. For full instructions : www.loveandoliveoil.com

Share this post