Ingredients

The following ingredients have 13 Servings
  • 12 oz (339g) cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 2 tbsp (30ml) milk
  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 1 tsp vanilla extract
  • 1 1/4 cups (144g) powdered sugar
  • 1/2 cup (154g) Nutella
  • 1/4 cup (77g) Biscoff spread
  • 6 oz (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 9 oz package chocolate wafer cookies
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 3 tbsp (22g) powdered sugar
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • Chocolate sauce
  • Biscoff cookies, optional
  • Ferrero Rocher, optional

Instruction

  • Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.
  • 2. To make the mousse, mix the cream cheese and sugar for together in a large mixer bowl until smooth.
  • 3. Add the milk and mix until smooth. Set cream cheese mixture aside and make whipped cream.
  • 4. Add the heavy whipping cream, vanilla extract and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form.
  • 5. Carefully fold 1/3 of the whipped cream into the cream cheese mixture until combined. Add the remaining whipped cream and fold together until well combined.
  • 6. Divide the mousse into two bowls. You’ll want twice the amount in one bowl as the other. You should have about 2 1/3 cups in one bowl and the rest in another.
  • . Add the Nutella to the bowl with the larger amount of mousse and gently fold to combine. Set aside.
  • . Add the Biscoff to the smaller amount and fold to combine. Set aside.
  • . Put the chocolate chips for the ganache in a medium-sized heat proof bowl. Heat the heavy whipping cream for the ganache until it comes to a boil, then pour over the chocolate chips. Allow to sit for about 2-3 minutes, then whisk until smooth. Set aside to cool a bit and thicken.
  • 0. Place a single layer of chocolate wafer cookies into the bottom of the prepared pan.
  • 1. Top the cookies with half of the Nutella mousse and spread into an even layer.
  • 2. Add another layer of chocolate wafer cookies on top of the Nutella mixture.
  • 3. Top the cookies with half of the ganache mixture and spread into an even layer.
  • 4. Spread the Biscoff mousse into an even layer on top of the chocolate ganache.
  • 5. Add another layer of chocolate wafer cookies on top of the Biscoff mousse, then add the remaining ganache and spread into an even layer.
  • 6. Top the ganache with the remaining Nutella mousse and spread into an even layer.
  • 7. Refrigerate cake until firm, 4-5 hours. Once firm, remove icebox cake from pan.
  • 8. To make the chocolate whipped cream for topping, add heavy whipping cream, powdered sugar and cocoa to a large mixer bowl and whip on high speed until stiff peaks form
  • 9. Pipe the whipped cream around the top edge of the cake, then drizzle with chocolate sauce. Finish off cake with Biscoff cookies and Ferrero ocher, if desired.
  • 0. Refrigerate until ready to serve.