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
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 9×3-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.
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
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.
cup double chocolate stout
cup unsalted butter
cup unsweetened cocoa powder
cups all-purpose flour
tbsp. baking soda
cup plus 2 tbsp. sour cream
oven to 350 F. Grease and line a 9×3-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.
flour, sugar, baking soda and salt in a large bowl to blend; set aside.
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.
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.
cup unsalted butter, softened
cups powdered sugar
cup plus 2 tablespoons unsweetened cocoa powder, sifted
tablespoons double chocolate stout
or cream, optional
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.
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.