Double Chocolate Stout Mousse Cake

Double Chocolate Stout Mousse Cake

Yield: One 9-inch cake; serves 12

Prep: 1 hour 45 minutes plus more for chilling

Source: SprinkleBakes original recipe, cake portion adapted from Epicurious

The cake batter portion of this recipe makes a little more than a standard 9-inch cake pan can hold, so I suggest using a 9x3 inch spring-form pan in which to bake the cake. Or, you can divide the batter between two standard 9-inch cake pans and stack both layers on the bottom. The cake layers will need to be leveled with a serrated knife so the mousse can lay flat on top.

Chocolate stout mousse
1/4 oz. package of powdered gelatin (about 2 tsp.)
2 tbsp. chocolate stout
3 egg yolks
1/2 cup sugar
1/4 cup milk

1/4 cup chocolate stout
8 oz. white chocolate, chopped (Ghiradelli recommended)
1 1/2 cups whipping cream.

  1. Sprinkle gelatin over 2 tablespoons stout in a small saucepan.  Let stand for 1 minute.  Whisk in egg yolks and sugar.  Whisk in milk and 1/4 cup chocolate stout. Cook over medium heat, whisking constantly.  Mixture will thicken after 5 minutes or so.  When done, it should be thick enough to coat the back of a spoon.  Stir in chopped white chocolate and blend until chocolate has melted and mixture is well combined. Let cool.
  2. Whip cream until stiff peaks form.  Gently fold whipped chocolate mixture into the whipped cream. Pour into prepared spring-form pan and smooth the top with a rubber spatula.  Place in freezer for a few hours or until mousse is frozen solid.

Chocolate stout cake

1 cup double chocolate stout

1 cup unsalted butter

3/4 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

1/2 tbsp. baking soda

3/4 tsp. salt

2 eggs

1/2 cup plus 2 tbsp. sour cream

  1. Preheat oven to 350 F. Grease and line a 9x3-inch spring-form pan with parchment.  Be sure to use a pan with deep edges, this recipe makes slightly more batter than one standard pan can hold.  Combine stout and butter in a large saucepan. Sift in cocoa powder and whisk to combine. Let cool slightly.
  2. Whisk flour, sugar, baking soda and salt in a large bowl to blend; set aside.
  3. Whisk eggs and sour cream into the cocoa/stout mixture.  Pour in flour and mix with an electric hand mixer until well combined.  Mixture will be thick.  Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick tester comes out clean.  Let cake cool in pan for 10 minutes then turn out and let cool completely on a wire rack.  Level top with a serrated knife or cake leveler.
  4. When stout cake is completely cooled, remove frozen mousse from freezer and run a knife around the top edge.  Run a dish towel under hot water and wring out slightly; press hot towel around the edge of the pan for 1 minute so mousse will release easily.  Remove spring-form collar. Turn frozen mousse out onto the top of the stout cake.  Refrigerate until ready to frost.

 Chocolate frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted

2 tablespoons double chocolate stout

Milk or cream, optional

Chocolate jimmies

  1. Combine butter, confectioners’ sugar and 2 tablespoons cocoa in the bowl of a stand mixer.  Beat on low until just combined, and then add chocolate stout. Beat until light and fluffy.  If mixture is too thick to spread, add milk or cream 1 tablespoon at a time until consistency is reached.  Frosting should be a pale chocolate color.
  2. Remove 1/3 portion of frosting from the bowl and coat the top of the cake.  Beat additional 1/4 cup of cocoa into the remaining frosting until a consistent dark cocoa color is achieved.  Beat in milk or cream 1 tablespoon at a time if mixture is too thick to spread or pipe.  Transfer half the chocolate icing to a piping bag fitted with a large star tip. Frost the sides of the cake with the remaining frosting. Pipe stars around to top and bottom edge of the cake.  Sprinkle with chocolate jimmies.  
  3. Keep cake refrigerated. Serve slices cold or at room temperature.