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Slice of no-bake Nutella cake with biscuit base, mascarpone cream layers, and chocolate topping

Nutella Cake with Cookie Base and Cream Filling

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No-bake Nutella cake with a biscuit base, mascarpone cream filling, a soft Nutella center, and a dark chocolate topping. Easy to make, easy to slice, and great for making ahead.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 3 hours 20 minutes
Total Time 3 hours 55 minutes
Course: No Bake Cakes
Cuisine: International
Ingredients Method Notes

Ingredients
  

Base
  • 200 g biscuits/cookies
  • 80 g butter melted
  • 50 –100 ml milk
Filling
  • 250 g mascarpone cheese
  • 1 tbsp powdered sugar
  • 400 ml heavy cream 35% fat, cold
  • 3 tbsp Nutella
Topping
  • 125 g dark chocolate finely chopped
  • 100 ml heavy cream

Method
 

  1. Crush the biscuits into fine crumbs.
  2. Mix the biscuit crumbs with the melted butter.
  3. Add the milk gradually until the mixture holds together when pressed and does not look dry.
  4. Press the mixture firmly into a 25 cm pan with the back of a spoon to form an even base.
  5. Place the base in the refrigerator while you prepare the filling.
  6. In a mixing bowl, briefly beat the mascarpone cheese with the powdered sugar until smooth.
  7. Add the cold heavy cream and beat until you get a smooth, thick filling. Do not overwhip.
  8. Divide the filling into two equal parts.
  9. Melt the Nutella gently over a double boiler and let it cool slightly.
  10. Spread the first half of the filling evenly over the chilled base.
  11. Place the cake in the freezer for 5–10 minutes so the layer firms up slightly.
  12. Remove the cake from the freezer and pour the melted Nutella over the filling.
  13. Spread the Nutella gently with a spoon into an even layer.
  14. Return the cake to the freezer for 10 minutes so the Nutella can set.
  15. Remove the cake and spread the second half of the filling on top.
  16. Refrigerate the cake for 1 hour.
  17. Place the finely chopped dark chocolate in a heatproof bowl.
  18. Heat the heavy cream just until it comes to a boil.
  19. Pour the hot cream over the chopped chocolate and let it sit briefly, then stir until smooth.
  20. Let the chocolate topping cool for 2–3 minutes.
  21. Pour the topping over the cake and spread evenly.
  22. Return the cake to the refrigerator for 2 hours.
  23. Slice and serve.

Notes

  • Add the milk gradually when making the base. The crumbs should be moist enough to hold together, otherwise the base may crack when sliced.
  • Use cold heavy cream for the filling.
  • Do not overbeat the filling or it can become too stiff.
  • Let the melted Nutella cool slightly before spreading it over the filling.

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