Recipe/Tutorial: Jumbo Cookie Cat Mousse Cake

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COOKIE CAT! He’s a pet for your tummy!
COOKIE CAT! He’s super duper yummy!
COOKIE CAT! He left his family behind!
COOKIE CAAAT!

How is it that Cookie Cat became so iconic despite barely appearing in Steven Universe at all? Is it just the cuteness? The lore foreshadowing hidden in the jingle? I’m not sure, but either way Cookie Cat has been made my fiction cooks on the internet many times. I’d like to brag that my buddy Diana over at Fiction Food Café was first on the Cookie Cat train, putting out her recipe replicating the ice cream sandwiches the day after Steven Universe premiered. Talk about being on top of things.

I noticed that while there were more than a few ice cream sandwich recipes, no one (that I could find) had created a recipe for a full sized cookie cat cake yet. I wanted to make a cookie cat that would feed a decent amount of people while also being easy to transport. I ended up going with a dark chocolate sheet cake filled with half strawberry mousse and half white chocolate vanilla bean mousse. You could always fill this cake with buttercream if you want, but I think the mousse is really worth the effort.

JUMBO COOKIE CAT CAKE

Serves 12-15 people.

Chocolate Cake
250g (2 1/4 cup) cake flour
275g (1 1/3 cup) sugar
60g (2/3 cup) cocoa
1 tsp baking soda
1 tsp baking powder
1 pinch salt
2 eggs
200ml (6 1/2 fluid oz.) strong coffee
200ml (6 1/z fluid oz.) sour cream
100g (6 1/2 tbsp) melted butter
1 tbsp vanilla

1. Preheat your oven to 325°F/160°C. Grease a 10×15″ (38x26cm) sheet cake pan and line the bottom with parchment. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt.
2. Make a well in the center of the flour mixture and pour in the coffee, sour cream, melted butter, vanilla and egg. Whisk the entire mixture together until smooth. Pour the batter through a sieve to eliminate any flour clumps. Transfer the batter into the sheet pan and spread it evenly. Bake for 12-15 minutes, or until the center springs back when touched.
Strawberry Mousse
1 1/2 cup (350ml) heavy cream
9 oz (250g) strawberries, frozen or fresh
1 tbsp powdered gelatin
2 tbsp cold water
1/3 cup (65g) sugar

1. Combine the gelatin and water in a small bowl and allow to bloom for five minutes. Using a blender, puree the berries into a sauce. Strain out the seeds, then combine the strawberry with the sugar in a small saucepan. Cook on medium heat for a good 5 minutes, or until the mixture has thickened a bit and reduced to 1 1/2 cups in volume. Remove from the heat. Stir in the bloomed gelatin until dissolved. Allow to cool to room temperature.
2. Whip the cream to medium peaks, then fold it into the strawberry mixture until the mousses looks smooth. Fill into a large piping bag fitter with a large round tip and refrigerate for 3-4 hours or until set.

White Chocolate Mousse
2 tsp powdered gelatin
1 tablespoon water
1/2 cup (80ml) milk
1 vanilla bean, split and scraped
6 oz (175g) white chocolate, finely chopped
1 1/2 cup (350ml) heavy cream

1. Sprinkle gelatin evenly over water and let sit 5 minutes. In a small saucepan, heat the milk with the vanilla bean until it just begins to steam.
2. Remove the vanilla bean. Pour hot milk over gelatine and stir until dissolved. Add finely chopped chocolate into mixture and allow to sit for 2 minutes. Whisk together until the chocolate is totally melted and the mixture is smooth. Allow to cool to room temperature.
3. Whip the cream to medium peaks, then gently fold it into the white chocolate mixture. Fill into a large piping bag fitter with a large round tip and refrigerate for 3-4 hours or until set.

ASSEMBLY

1. Print out this cookie cat template as large as possible on a single A4 sheet of paper, then cut out the template. Using a sharp knife, cut two cookie cats out of your sheet cake. Only cut the eyes out of one of the cookie cat heads so that it will provide a solid base.
2. Ready your mousses. Snip off about 1.5cm/.75″ of the piping bag tip to create a fairly large hole. Place the layer without holes on your cake board. Using a long strip of plastic or parchment, separate the halves. It’s okay to cut into the cake a little to hold it up.
3. Carefully pipe a layer of mousse on either side. Flatten it a little with a spatula, then pipe a second layer on top to build it up. Flatten again. [In the below image the white mousse has one piped layer and the strawberry has 2 smoothed layers, to demonstrate the process.]

4. Using a small strip of plastic or a spatula, carefully smooth out the sides of the mousse. Smooth out the top one more time before finally setting the second cake layer (with the eyes cut out) on top. Keep covered in the fridge until ready to serve.

This cake is perfect for the Steven Universe lover in your life, but pretty simple to make. If you’re new to making mousse, never fear! It’s much easier than it looks and gives the cake a professional bakery flavor.

For a cake that takes a bit more decorating experience, check out my Together Breakfast cake decorating tutorial! You can also browse the Steven Universe tag to see other Steven Universe desserts I’ve created.

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