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 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.

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 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.
  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.
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Unknown
Unknown
8 years ago

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
Rosa's Yummy Yums
8 years ago

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

Cheers,

Rosa

smunchimunch
smunchimunch
8 years ago

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

Monica
Monica
8 years ago

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
Heather
8 years ago

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
Nour Aien
8 years ago

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

Jen
Jen
8 years ago

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
Cookbook Queen
8 years ago

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

Heather
Heather
8 years ago

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

Unknown
Unknown
8 years ago

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

Unknown
Unknown
8 years ago

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

Carol, The Answer Is Chocolate
Carol, The Answer Is Chocolate
8 years ago

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

Alayna @ Thyme Bombe
Alayna @ Thyme Bombe
8 years ago

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

Heather Baird
Heather Baird
8 years ago

– 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
Sue
8 years ago

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

Lora
Lora
8 years ago

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

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
8 years ago

Sweet heavens this is gorgeous!

Unknown
Unknown
8 years ago

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

Cookin' Canuck
Cookin' Canuck
8 years ago

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

Elizabeth @ Confessions of a Baking Queen
Elizabeth @ Confessions of a Baking Queen
8 years ago

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
Ellen @ BakeItWithBooze
8 years ago

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

Unknown
Unknown
8 years ago

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

Anonymous
Anonymous
8 years ago

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

Ali | Gimme Some Oven
Ali | Gimme Some Oven
8 years ago

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
The Bearfoot Baker
8 years ago

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

Kiran @ KiranTarun.com
Kiran @ KiranTarun.com
8 years ago

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

Monika @ What's on the Plate
Monika @ What's on the Plate
8 years ago

Looks absolutely divine!

Rachel @ Baked by Rachel
Rachel @ Baked by Rachel
8 years ago

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

Tracy {pale yellow}
Tracy {pale yellow}
8 years ago

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

Anonymous
Anonymous
8 years ago

hm, looks sooo good!

Sharon
Sharon
8 years ago

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

Colette (Coco)
Colette (Coco)
8 years ago

Drooling here……….

lisaz@culinarybitesbylisa.com
lisaz@culinarybitesbylisa.com
8 years ago

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

KaPow-ski
KaPow-ski
8 years ago

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.

Anonymous
Anonymous
8 years ago

Looks divine…a must-try!

Lauren at Keep It Sweet
Lauren at Keep It Sweet
8 years ago

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

Lynna
Lynna
8 years ago

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

marla
marla
8 years ago

The chocolate stout combo sounds amazing Heather!

Megan
Megan
8 years ago

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
Christine
8 years ago

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 Vandermeer McCubbin
Linda Vandermeer McCubbin
8 years ago

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

Anonymous
Anonymous
8 years ago

Made this cake this weekend. It was fantastic!!

Kassandra
Kassandra
8 years ago

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
Jean
8 years ago

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

Heather Baird
Heather Baird
8 years ago

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
Laurel Creates
8 years ago

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… Read more »

Anonymous
Anonymous
8 years ago

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
Anonymous
8 years ago

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
Michelle
8 years ago

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
Mina
8 years ago

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