I have a confession to make. I’ve never tried Nutella. This seems wrong for many reasons- #1 it’s amazing, #2 it’s in every grocery store and #3 it’s a baking staple that doubles as frosting, cake filling or mixes with other ingredients. Apparently I live under a rock.
Just in case anyone else has lived under a rock with me, Nutella is a delicious milk chocolate hazelnut spread. It was created in Italy during World War II. Nutella is popular in Europe and Australia and has been in US grocery stores for years. Never tried Nutella? You MUST at the first opportunity. It’s in the aisle with the peanut butter.
The other unique ingredient in this recipe is mascarpone cheese. Mascarpone is a sweet, Italian cream cheese. I found it at Fred Meyer, Safeway and Walmart. Can’t find mascarpone? You can substitute softened cream cheese although mascarpone is worth the extra work.
Nutella Mascarpone Icebox Cake
Make 1-inch round cake, serves 8-10
- I box chocolate graham crackers
- 2 C (16 oz) mascarpone cheese
- 2 C heavy cream
- 1/2 C powdered sugar
- 1/2 C Nutella
- 1 T vanilla
Crush half a sleeve of chocolate graham crackers. Spread in bottom of 8 inch round spring form pan. Make sure crumbs are about 1/4 inch deep and spread to sides. Add more if needed.
Using stand mixer with whip attachment, combine 1 C mascarpone (8 oz) with 1 C heavy cream. Add vanilla and powdered sugar. Whip 1-3 minutes until stiff peaks form. Set aside. This will be the cream layer.
Using stand mixer with whip attachment, combine 1 C mascarpone (8 oz) with 1 C heavy cream and 1/2 C Nutella. Whip 1-3 minutes until stiff peaks form. Set aside. This will be the chocolate layer.
Spread half the cream layer on the graham cracker crumbs. This will be a bit tricky, use clean fingers as best you can. Layer whole graham crackers and pieces in top of cream, breaking to fit. It doesn’t have to be perfect, just cover most of the cream evenly with crackers.
Spread half the chocolate cream on the crackers. Create another layer of whole graham crackers and pieces.
Spread remaining cream. Add grahm crackers. Add final chocolate cream layer.
Cover cake and refrigerate overnight or at least 6 hours. There is no way to hurry this step. The cake has to cool and set, if you rush the cake will be closer to pudding.
Before serving, gently loosen spring form and slide thin knife around pan edge. Crush 4 whole chocolate graham crackers and use clean fingers to carefully adhere to outside. Add sprinkles or cherries as needed.
Slice cake and serve cold. Must stay refrigerated. Smile as everyone else falls in love your new best friend, Nutella.
Adapted from “Chocolate Hazelnut Icebox Cake” from foodnetwork.com, recipe from Food Network Magazine.