Triple Nutella Mousse Cake

INGREDIENTS
For the brownie base

• 8 ounces (226 g) Nutella
• 1/2 cup (113 g) unsalted butter, cut into pieces
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (130 g) all-purpose flour
• 3 tablespoons Dutch-process cocoa powder
• 1/2 teaspoon salt

For the mouse layer

• 2 and 1/4 teaspoons plain gelatin powder, 1 packet
• 4 tablespoons cold water
• 8 ounces (226 g) Nutella
• 1 and 1/2 cups (360 ml) heavy cream, divided
• 1/8 teaspoons salt

For the topping

• 1 cup (300 g) Nutella
• 1/2 cup (120 ml) heavy cream

INSTRUCTIONS

1. Preheat the oven to 350ºF. Line the bottom a 9-inch springform pan with aluminum foil and spray the foil lightly with nonstick spray. Line the sides of the pan with parchment paper.
2. Add the Nutella and butter to a medium saucepan. Warm over medium-low heat, stirring constantly until Nutella is melty and smooth. Whisk in the sugar. Set aside to cool slightly.
3. Once cooled, whisk in the eggs and vanilla until combined. Sift the flour, cocoa powder, and salt into the Nutella mixture and fold together with a rubber spatula just until combined. 
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