This creamy Baileys chocolate mousse cake is so rich, chocolatey and really delicious! It is an ideal weekend dessert to impress your family and friends. It has a nice, silky, decadent taste and it goes perfectly with a cocktail.
Servings 12-14 slices
For the cake layer:
- 335 grams (1 ½ cups) melted butter (unsalted)
- 415 grams (2 cups) sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 6 tablespoons Baileys Irish Cream
- 200 grams (1 ¼ cup) all-purpose flour
- 85 grams (3/4 cup) unsweetened cocoa powder
- ½ teaspoon baking powder
- A pinch of salt
For the Baileys chocolate mousse:
- 6 tablespoons (80 grams) sugar
- 6 large egg yolks
- ¾ cup Baileys
- 300 grams (1 ¾ cups) semi-sweet chocolate chips
- 1 ¾ cups cold heavy cream
- 115 grams (1 cup) powdered sugar
For the Baileys cream:
- 30 grams’ sugar
- 1 cup cold heavy cream
- 1 tablespoon Baileys
- Chocolate shavings (to garnish)
- Preheat oven to 350°F/180°C/Gas Mark 4. Grease a 9 by 13-in. baking pan.
- In a medium mixing bowl, combine the sugar, butter, and vanilla extract. Gently apply the eggs and beat until well incorporated.
- Pour the mixture into the pan; spread evenly. Place in the oven and bake for 20-25 minutes, or just until a tester comes out with a few moist crumbs. Let it cool.
- Meanwhile, prepare the chocolate mousse. In the top of a double boiler (or a bowl over a pot of simmering water), combine the sugar, egg yolks, and Baileys until well combined.
- Cook, whisking constantly. Lift the bowl occasionally to release the steam so it does not get very hot.
- At first, the mixture will thin out, and then start to thicken. When the mixture has more volume and has thickened – that means is ready. It should take around 8-9 minutes (reach 160 degrees). Don’t boil. Once done, remove from heat and leave aside.
- In a medium bowl, apply the chocolate chips and set over a low heat/microwave/or over a double boiler to melt. Once smooth and melted, add it to the egg mixture and stir to combine. Leave aside to cool (at room temperature).
- In another bowl, prepare the whipped cream. In a large mixing bowl, apply the powdered sugar and heavy cream and beat until it reaches stiff peaks.
- Add a ¼ cup of whipped cream into the chocolate mixture and combine. After that, add around a ¼ of the chocolate mixture into the whipped cream. Gently add the rest of the chocolate mixture into the whipped cream.
- Pour the chocolate mousse into an even layer on top of the cake layer, then refrigerate until firm, at least 4 hours (preferably overnight).
- To finish, prepare the Baileys cream. In a large mixing bowl, apply all ingredients and beat on high speed until stiff peaks form.
- Then, pipe swirls of whipped cream onto every slice, and finish with chocolate shavings, if desired. Keep in the fridge until ready to serve. Slice and serve.