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"Cooking with Alaskan Beer"
Perseverance Ale Triple Mousse Cake
Breads, Cakes & Cookies
1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter the bottom and sides of a 9 ½-inch spring form pan. Melt butter, chocolate and espresso, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla, beer, and egg yolks; set aside.
2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared spring form pan, gently smoothing top.
3. Bake until can has rise, is firm about edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan, as above, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream in to chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse in to spring form pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperate, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high, and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold 1/3 of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream in white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2 ½ hous.
9. TO SERVE: If using, garnish top with chocolate curls or dust with cocoa. Run thin knife between cake and side of spring form pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides.
Before thermometers were invented, brewers would dip a thumb into the mix to find the right temperature for adding yeast. Too cold, and the yeast wouldn't grow. Too hot, and the yeast would die. This became known as rule of thumb.