The reason I’ve never really attempted to bake a layered cake is simply because I don’t have a cake pan. I know. How silly of me. But fortunately I have great friends who ARE master bakers who DO have cake pans. Which leads us to this fabulous recipe just in time for St. Patrick’s Day!
Now this was supposed to be a scartch recipe, but fortunately for us, we can cut the prep time and ingredient list in half because we have our very own Chocolate Cake Scratch Baking Mix! A few quick modifications made to the cake mix: 1. We replaced the 3/4 cup milk with 3/4 cup chocolate stout. 2. We added in 4 oz sour cream to make sure the cake will still be moist. And let me tell you… the end results were superb! I know you’re probably drooling by this point, so let’s get started!
You Will Need:
Chocolate Stout Cake
1 box Immaculate Baking Co. ™ chocolate cake scratch baking mix
Eggs and butter as indicated on the box (DON’T need the milk)
4 oz sour cream
¾ cup chocolate stout
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 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
Let’s Get Bakin’!
Bake the Cake
- Preheat oven to 350 F. Grease and line a 9×3-inch cake pan with parchment. Combine all cake ingredients. 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.
Make the Mousse!
- 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.
- When stout cake is completely cooled, remove frozen mousse from freezer and run a knife around the top edge so it will release easily. Remove spring-form collar. Turn frozen mousse out onto the top of the stout cake. Refrigerate until ready to frost.
- 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. 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.
- Keep cake refrigerated. Serve slices cold or at room temperature.