Tuesday, March 5, 2013

Double Chocolate Stout Mousse Cake


I've been toying with the idea for a stout mousse cake for a couple of weeks now, and at first, I couldn't get my head around how to make it happen. I didn't know if stout mousse was even a thing, but I was sure if it wasn't, it needed to be. It turns out there are a few stout mousse recipes online but they all seem best suited for a dessert glass. I needed a recipe that was stable enough to turn into a cake layer.

I finally knuckled down and figured out my own recipe based off another mousse cake on this blog.  I'm happy to say it worked, and my vision for this cake - realized!


This cake is delicious, too. The double chocolate stout gives the cake layer a richness that is nuanced with malt and hops. The light texture and flavor of the stout mousse on top is a nice contrast.  


Visually, the pale mousse on top of the dark chocolate cake reminds me of the froth that rises to the top of a freshly poured pint.


Any stout can be used, but I chose Fort Collins Double Chocolate Stout because it's already a little sweet and has coffee-and-cream undertones. I think it'll be a lot of fun to experiment with other kinds of stout in this cake, so don't be afraid to get creative!

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
[click for printable version]

The cake batter portion of this recipe makes a little more than a standard 9-inch cake pan can hold, so I suggest employing the use of a spring-form pan with tall sides -at least 9x3-inch. 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. double 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.

Cover the top first, then add more cocoa to the remaining frosting and cover the sides of the cake.




55 comments:

Belinda Lo said...

Mousse cake are my favorite type of cake. So soft and fluffy. If i do not have chocolate stout, could i use another chocolate flavored liquor?

Rosa's Yummy Yums said...

Irresistible! That cake must taste absolutely divine. What a combo!

Cheers,

Rosa

Stephanie said...

I don't even like beer, but this looks too delicious to not give it a try...

Monica said...

Hi Heather - your cake looks amazing! Love the lighter layer on top of the dark and the overall look and texture of it. Very beautiful work! : )

Heather said...

I LOVE this idea and I think hubby would appreciate it too! Wherever did you get the adorbs wood cake stand???? Miss you, friend! XO

Nour Aien said...

I loveee this!
so sweet your dog was always there watching you while you were doing your works :)

Jen said...

Even if you don't like beer, don't discount this recipe, people! I NEVER drink beer but love it when combined with chocolate in desserts.

Cookbook Queen said...

Your creativity and ability to make things turn out EXACTLY as you envision blows me away. This sounds and looks so so fabulous!!

Heather said...

Mmmm, this is going on my list. Looks delicious!

Nicole Perry said...

Is it neccesary to freeze the mousse portion? I really want to use this recipe in silicon tea cups that I have.

Nicole Perry said...

Is it neccesary to freeze the mousse portion? I really want to use this recipe in silicon tea cups that I have.

Carol TheAnswerIsChocolate said...

OH my this looks amazing. Pinning this to try for sure!

Alayna @ Thyme Bombe said...

My husband is a craft beer nut and would flip over this. I think it'll have to become his birthday cake!

SprinkleBakes said...

@Heather - I got the stand at Costplus World Market during Christmas. They may still have them! I miss you too friend! I have something for you and mini that I hope to get in the mailbox soon. xoxo!

@Nicole - the mousse is frozen so it can be easily transferred to the top of the cake. If you're serving in teacups, then you could just pour the mousse in and refrigerate. It'll set up nicely.

xo
H

Sue said...

You had me at double chocolate! I wish I looked that stylish when I was decorating! :)

Lora said...

What a perfectly elegant St. Paddy's Day cake.

Katrina @ Warm Vanilla Sugar said...

Sweet heavens this is gorgeous!

Nicole Perry said...

Awesome!! This is exactly what I needed for my birthday dessert!

Cookin' Canuck said...

All I can say is "Wow!" Well, and "I really want a piece of that cake."

Elizabeth @ Confessions of a Baking Queen said...

I absolutely love baking with stout. It really does take a chocolate cake to the next level of amazingness. And in a mousse as well! This sounds like a cake I should bring into work, I work at a British Pub! Perfect :)

Ellen @ BakeItWithBooze said...

Oh, yes! Beautiful cake and we ~heart~ the stout in all 3 layers! OUR kind of cake!! :)

Becca said...

I love the little flags you made for the cake. They're adorable. And as always, your cake is simply stunning. :)

liztiptopshape said...

I don't think this cake could be any more perfect. And your pictures are adorable!

Ali | Gimme Some Oven said...

Absolutely beautiful! And I have been waiting for my WM to carry that adorable stand. Saw it online awhile back. It looks so wonderful with your cake! :)

The Bearfoot Baker said...

I love how your brain works!This has got to be the most amazing mousse cake EVER!!!

Kiran @ KiranTarun.com said...

Oh my gosh. I need to faceplant here. Or not. Just give me a slice :)

Monika @ What's on the Plate said...

Looks absolutely divine!

Rachel @ Baked by Rachel said...

Beautiful! So glad you were able to work out the details to create this stunning cake.

Tracy {pale yellow} said...

This cake is so lovely and elegant! The combination of stout and chocolate is perfectly matched. Beautiful work!

nuesselkram said...

hm, looks sooo good!

Sharon said...

Oh my! I'm going to have to try this cake (and soon!)

Colette Just for Foodies said...

Drooling here..........

lisaz@culinarybitesbylisa.com said...

Your pictures are always fantastic! This is a beautiful looking dessert. Just ordered your book from amazon.com!!

KaPow-ski said...

Yay for Fort Collins Brewery! For a small town with over 20 breweries, FCB is one of the best. They have a pomegranate wheat that is awesome for baking bread with.

sheepyhollow said...

Looks divine...a must-try!

Lauren at Keep It Sweet said...

OMG this cake... it looks seriously incredible! Can I please move in with you?

Lynna said...

You`re right about the two colors of the cake! It is visually appealing for sure!

marla said...

The chocolate stout combo sounds amazing Heather!

Megan said...

When I saw this I knew it would be my weekend project and it was fantastic! I had never made mousse and it's going to be my new addiction. It would be super fun in tea cups or glass mugs like someone said. If I did that I might skip the icing layer since the mousse was such a fantastic complement to the cake. Thanks for the recipe :)

Christine said...

Fantastic idea...I have some chocolate stout that we need to use for something. Neither my husband or I like it for more than a few sips!

Linda V @ Bubble and Sweet said...

This looks perfect, I want to try it even thou I don't care for stout, chocolate or otherwise :)

Anonymous said...

Made this cake this weekend. It was fantastic!!

Kassandra said...

This recipe is AMAZING! I made it for my boyfriends birthday and it went down a treat. You can see see photos here http://www.designeverydayblog.com/a-vintage-inspired-birthday/

Jean said...

Hi,

What kind of knife did you use to slice the mousse? I've never seen a slice this smooth even from Bon Appetit, Cook's Illustrated, Saveur or Martha Stewart Living. Very elegant looking cake!

Jean

SprinkleBakes said...

Hi Jean,

I didn't use a special knife. Just a regular, non-serrated cake knife. The mousse layer has gelatin as a stabilizer, so it slices very neatly.

-H

Laurel Creates said...

I made this cake for my husband's step-dad's birthday...and it was devoured. My MIL used to teach cake decorating and taught me a few years ago before she retired. She asked me to make his cake for the surprise party. So I was a little nervous, but everyone loved it and there wasn't a piece left.

The cake is really rich and you only need a small piece. I had never tried the stout before so when I was done with the cake I tried a sip...not my fav. But this cake has the flavor of it and makes it taste awesome. I used Young's since I couldn't find the kind you suggested. Thanks for the recipe...loved it. Will definitely make it again...

Anonymous said...

Awesome recipe. I love stouts so this immediately caught my attention. I just made the cake this weekend and it turned out great. One question though, I am very inexperienced at baking, how can i make the frosting less sweet/rich? I did use cream to thin it out, would milk have made a difference? Thanks!

Brian

Anonymous said...

Laurel Creates - I also used Youngs, untasted. I didn't mind it, but if you ever get the chance, try Harpoon Chocolate Stout. It's winter seasonal and a fairly small brewery (out of Boston/New England) but it's a lot smoother and than Youngs and I think it would be perfect for this recipe.

Brian

Michelle said...

Just made this yesterday for a little party, and it received rave reviews from adults and kids. Turned out perfect, right down to the piped stars. Wonderful recipe, AMAZING flavor. The stout (Youngs) rounds out the chocolate and makes it so satisfying. A few chocolate cake 'snobs' took taste tests first before committing to a slice, and they were very impressed. Thank you for this and all your beautiful cakes. I'm going to buy your book right now...

Mina said...

The cake lookes divine! The wooden cake plate compliments the Double Chocolate Stout Mousse Cake perfectly and I am sure any chocolate cake also would look amazing on it. I'd really love to know where you purchased it from.
Mina

Emily said...

Heather, I have to thank you for these recipes! For my husband's birthday last weekend, I made the chocolate stout cake and mousse, and used the whiskey pastry cream from your Seven Sins Chocolate Cake as a filling between layers (there were 3 or 4). I topped it all with the milk chocolate marshmallow frosting and chocolate drizzle (also from the Seven Sins cake) and it was hands-down the best tasting cake I've ever made – friends and family were raving!

Your recipes are my absolute favorite and I come to your site time and again for special occasions. Thank you, thank you, thank you!

Heather Baird said...

Wow, what a great idea to use the whiskey pastry cream and frosting from the 7S cake! I'll have to try your version - sounds exceptional! Thanks for the kindness, too. I needed it today.

xo
h

Teri said...

I love a mousse cake, and this one sounds exceptional, and gorgeous too! I would love if you would share this at my Get Your Blarney On! linky party. It's all about celebrating St. Patrick's Day! http://www.thefreshmancook.blogspot.com/2014/03/get-your-blarney-on-linky-party.html
Hope to see you there!

Lindsay Hagerman said...

It seems unnecessary to freeze the mousse and then turn it out onto the cake, and nearly impossible if you only have 1 springform! Is there a reason you couldn't bake the cake in the springform, then pour mousse on top and chill thoroughly before frosting? I have a 10"+ springform, so there should be plenty of volume available for cake+mousse.

Heather Baird said...

The mousse is slightly more lax than a thick mousse that piles on top of itself when poured out, so it might seep between the cake and pan edge. The sides of a cake usually pull away from the sides of the pan during cooling. If you don't mind risking that, then I say go for it!

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xo
H

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