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.
- 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.
- 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
3/4 cup unsweetened cocoa powder
1/2 cup plus 2 tbsp. sour cream
- 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.
- Whisk flour, sugar, baking soda and salt in a large bowl to blend; set aside.
- 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.
- 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.
1 cup unsalted butter, softened
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
2 tablespoons double chocolate stout
- 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.
- 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.
- Keep cake refrigerated. Serve slices cold or at room temperature.