do y’all watch the voice? i’m not big in reality shows but i absolutely LOVE the bromance between adam and blake and all the bickering and love between the judges. plain awesomeness. but i have to say i die a little time every time a chair doesn’t turn around, especially for someone i thought was really good. and oh man… did i die a little tuesday night when no chairs turned around for julie roberts. i have to say that i don’t think her choosing to sing blake’s song was the best song choice but i LOVE her.
like for real.
i was SHOCKED that she was on the show. her first cd is one of my favorites. and then like blake said, she just fell through the cracks. and it makes me so sad. because her first cd is so good y’all. like you should really go get it. like now.
what does that have to do with this cake?
other than i just really wanted to point how that i was so sad no one turned their chair for julie and that you should get her cd.
oh and that this cake is bomb.com.
all of the different parts of the cake work so well together. plus all the different feature chocolate stout. win. really honestly, if you didn’t want to tackle making the all the parts of the cake, you could make just one and it could stand on it’s own. we debated around the office which part was our favorite and there was no clear winner. someone would say the mousse layer or the frosting or the cake and then it would start all over again. what was a clear winner was this cake. everyone loved it.
double chocolate stout mousse cake
double chocolate stout mousse
- 1/4 oz package of powdered gelatin (about 2 tsp)
- 2 tbs + 1/4 c double chocolate stout
- 3 egg yolks
- 1/2 c sugar
- 1/4 milk
- 8 oz white chocolate, chopped
- 1-1/2 c heavy whipping cream
- in a small saucepan, sprinkle the powdered gelatin over the 2 tbs chocolate stout; let stand for 1 min. whisk in egg yolks and sugar. whisk in milk and the 1/4 c chocolate stout. cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of spoon, about 5 min. stir in the chopped white chocolate and stir until the white chocolate is melted and the mixture is well combined. let cool.
- whip cream until stiff peaks form; gently form the cooled chocolate mixture into the whipped cream. pour into a 9×3 in springform pan lined with parchment (or you can use a 9 in can pan) and smooth the top with a spatula. place in the freezer for a few hours until the mousse is frozen.
chocolate stout cake
- 1 c double chocolate stout
- 1 c (2 sticks) unsalted butter
- 3/4 c unsweetened cocoa powder
- 2 c flour
- 2 c sugar
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 1/2 c + 2 tbs sour cream
- 1 tsp vanilla
- preheat oven to 350F. grease and line a 9×3 in springform pan with parchment (if you only have 1 springform pan, use it for this and a cake pan for the mousse).
- combine the stout and butter in a saucepan, melt together over low heat. sift in cocoa powder; whisk to combine. let cool slightly.
- whisk flour, sugar, baking soda, and salt together in a large bowl; set aside.
- whisk eggs, sour cream and vanilla into the cocoa / stout mixture. pour into the dry ingredients and mix with a hand mixer until well combined. pour batter into the prepared springform pan and bake 35-50 min, or until a toothpick inserted into the center comes out clean. let cool in the pan for 10 min before removing from the pan to cool completely on a wire rack.
- when the cake is completely cooled, remove the frozen mousse from the freezer and remove from the pan. place it on top of the stout cake; place in the fridge while you make the frosting and are ready to frost.
chocolate stout frosting
- 1 c (2 sticks) unsalted butter, room temp
- 4 c powdered sugar
- 1/4 c + 2 tbs unsweetened cocoa powder, sifted
- 2 tbs double chocolate stout
- milk or cream, if needed
- combine butter, powdered sugar, and the 2 tbs cocoa powdered in a bowl; beat on low until just combined. add the chocolate stout and beat until light and fluffy. if the mixture is too thick add a splash of milk / cream until the desired consistency is reached.
- remove 1/3 of the of frosting to frost the top of the cake. beat the additional 1/4 c of cocoa powder in the remaining frosting; again, add a little milk / cream to the mixture if the frosting is too thick to spread / pipe. spread the remaining frosting on the sides of the cake and pipe decorative details, if you’d like.
- cake should be stored in the fridge and can be served cold or at room temp.
recipe from: sprinkle bakes