Guinness Chocolate Mousse Cake Recipe

i just made this epic guinness chocolate cake with a rich, smooth dark chocolate mousse on top and i gotta say the mix of boozy, fudgy cake and creamy chocolate goodness is literally a flavor explosion that totally reminded me why i love baking so much even if i messed up a couple of times along the way.

I think the Guinness Chocolate Mousse Cake is perfect for a rich dessert. I love the deep notes from Guinness stout paired with melted butter and dark chocolate, while eggs, flour and cocoa combine to create a balanced cake.

My heavy cream and vanilla add a smooth finish.

Ingredients

• Guinness Stout: Adds robust, malty flavor with slight bitterness and a hint of carbohydrates.
• Dark Chocolate: Rich in antioxidants and healthy fats; delivers a bittersweet cocoa punch.
• Unsalted Butter: Adds moisture and creaminess; provides saturated fats for extra richness.
• Granulated Sugar: Sweetens the recipe with simple carbohydrates while balancing bitter notes.
• Heavy Cream: Makes the mousse luxuriously smooth; offers a creamy texture and fat.
• Eggs: A good protein source that enhances structure and overall richness in the cake.
• All-Purpose Flour: Provides structure and chewiness, serving as a key carbohydrate source.
• Unsweetened Cocoa Powder: Delivers intense chocolate flavor and a natural, bitter note.
• Vanilla Extract: Enhances sweetness and aroma, beautifully uniting all the flavors.
• Baking Soda: Gives the cake lift for a light, airy texture.
• Salt: Enhances and balances flavors; an essential seasoning in this recipe.

Ingredient Quantities

• Guinness Stout: 1 cup for the cake and 1/4 cup for the mousse
• Unsalted Butter: 115 g (melted for the cake)
• Dark Chocolate (70% cocoa), chopped: 170 g for the cake and 225 g for the mousse
• Granulated Sugar: 1 cup for the cake and 1 tbsp for the mousse
• Large Eggs: 2 (for the cake)
• All-Purpose Flour: 1 1/4 cups (for the cake)
• Unsweetened Cocoa Powder: 1/2 cup (for the cake)
• Baking Soda: 1 tsp (for the cake)
• Salt: 1/2 tsp (for the cake)
• Heavy Cream: 1 1/2 cups (for the mousse)
• Vanilla Extract: 1/2 tsp (for the mousse)

How to Make this

1. Preheat your oven to 350°F and grease your cake pan. In a bowl, sift together 1 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

2. In a medium saucepan, combine 1 cup Guinness Stout, 115 g melted unsalted butter, and 170 g chopped dark chocolate. Heat over low-medium heat until melted and smooth; stir constantly so it doesn’t burn.

3. Remove the pan from heat and stir in 1 cup granulated sugar. Allow it to cool a little bit then whisk in 2 large eggs one at a time.

4. Pour the wet mixture into the bowl with your dry ingredients and stir until just combined. Dont overmix or your cake might turn out tough.

5. Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the cake cool completely on a wire rack.

6. For the mousse, melt 225 g chopped dark chocolate with 1/4 cup Guinness in a heatproof bowl over simmering water. Stir until smooth and set aside.

7. In a separate saucepan, heat 1 1/2 cups heavy cream until it’s just about to boil. Remove from heat and slowly add it to the melted chocolate while stirring constantly.

8. Mix in 1 tbsp granulated sugar and 1/2 tsp vanilla extract until well combined. Let the mousse cool to room temperature.

9. Once the cake is cool, spread the mousse evenly on top. Use a spatula to smooth it out if needed.

10. Chill the whole cake in the refrigerator for at least 3 hours (or overnight if you can wait) before serving so it sets up nicely. Enjoy!

Equipment Needed

1. Oven – Preheat it to 350°F; you’ll need it for baking the cake.
2. Cake pan – Grease one to line your batter before baking.
3. Mixing bowl – A sturdy bowl to sift and combine your dry ingredients.
4. Medium saucepan – Use it to melt the chocolate, butter, and Guinness together.
5. Heatproof bowl – Set this over simmering water for melting the mousse chocolate.
6. Second saucepan – Needed for heating the heavy cream for the mousse.
7. Measuring cups and spoons – Essential for measuring ingredients like flour, sugar, cocoa, and liquids.
8. Whisk – Use to beat in eggs and mix the batter lightly without overmixing.
9. Spatula – Handy for stirring ingredients and smoothing the mousse on the cake.
10. Wire rack – Place the baked cake on it to cool completely before adding the mousse.
11. Toothpick – To check if the cake is done; it should come out with a few moist crumbs.

FAQ

• Q: Can I use a different stout instead of Guinness?
  A: Yeah, you can use another stout but the flavour might change a bit so keep that in mind.
• Q: How do I know when the cake is done?
  A: Just stick a toothpick in the centre. If it comes out mostly clean then its ready.
• Q: Can I make the cake ahead of time?
  A: Definitely, you can bake the cake a day ahead and add the mousse just before serving.
• Q: What can I do if I dont have heavy cream for the mousse?
  A: If youre in a pinch, you might try whipping a substitute but its best to use heavy cream for the creamy texture.
• Q: How should I store leftovers?
  A: Keep the cake covered in the fridge for a few days and let it sit at room temperature for a bit before serving.

Guinness Chocolate Mousse Cake Recipe Substitutions and Variations

• If you can’t get Guinness Stout, try using a dark roast coffee or another dark beer like Murphy’s Irish Stout. They might not be exactly the same, but they add a nice rich flavor.
• If you run out of unsalted butter, you can use salted butter instead – just reduce the added salt in the recipe a bit. Some people also like using melted coconut oil which gives a slightly different flavor.
• When dark chocolate (70% cocoa) isn’t available, you can use semi-sweet chocolate. It might change the taste slightly but still works great in the cake and mousse.
• For granulated sugar in the dessert, you can use light brown sugar or even coconut sugar. They bring a hint of caramel taste and moisture, though the sweetness level may vary a bit.
• If heavy cream is hard to find, whipped cream can be an alternative or you can make your own substitute by mixing 3/4 cup whole milk with 1/4 cup melted butter. It isn’t exactly the same but does a decent job in the mousse.

Pro Tips

Here are some revamped instructions with a few extra pro tips thrown in:

1. First of all, preheat your oven to 350°F and grease the cake pan real good. In a bowl, sift together 1 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.

2. In a medium saucepan, combine 1 cup Guinness Stout, 115 g melted unsalted butter, and 170 g chopped dark chocolate. Heat over low-medium heat while stirring constantly so it doesn’t burn. Pro tip: Keep the heat low and take your time here; a sloppy job can make your chocolate seize.

3. Once the chocolate mixture is melted and smooth, remove it from the heat and stir in 1 cup granulated sugar. Allow it to cool a bit before whisking in 2 large eggs one at a time. Pro tip: Make sure it isn’t too hot when you add the eggs or you’ll end up with scrambled bits instead of a smooth batter.

4. Pour the wet mix into your dry ingredients and stir until just combined. Dont overmix or the cake might turn out tough. Hint: A few lumps are totally ok, they help keep the cake soft.

5. Transfer the batter into your prepared pan and bake for about 25-30 minutes. Check don’t by poking a toothpick it should come out with a few moist crumbs. Let the cake cool completely on a wire rack once done.

6. For the mousse, melt 225 g chopped dark chocolate with 1/4 cup Guinness in a heatproof bowl over simmering water. Stir until smooth, then set aside.

7. In another saucepan, heat 1 1/2 cups heavy cream until it’s just about to boil, then remove it from the heat and slowly add it to the chocolate while stirring constantly. Mix in 1 tbsp granulated sugar and 1/2 tsp vanilla extract until well combined. Let the mousse cool to room temperature.

8. Once the cake is completely cool, spread the mousse evenly on top. Use a spatula to smooth it out if its lumpy. Pro tip: If you let the cake chill in the fridge for at least 3 hours (or even overnight) before serving, the mousse will set better and all the flavors will really come together.

9. Lastly, slice and enjoy. Pro tip: Experiment with a light dusting of cocoa powder or even a drizzle of extra Guinness over the top for an extra kick.

Just a reminder; patience is key with this recipe. Rushing through might lead to mistakes like overmixing or overheating the chocolate, so take your time and enjoy the process.