Indulge in Decadent Irish Cream Chocolate Mousse Cake
Listen here, my dear friends, have you ever tasted the richness and warmth of an Irish Cream Chocolate Mousse Cake? Let me tell you, it is an experience that will leave your taste buds dancing with joy. The combination of the smooth and creamy chocolate mousse filling with the subtle hint of Baileys Irish Cream liqueur, all held within a delightful cake base, is truly a culinary masterpiece.
As a chef specializing in British cuisine, I can confidently say that this recipe is one of the finest desserts you will ever taste. So why not impress your guests at St. Patrick’s Day celebration or any festive occasion that calls for something indulgent and celebratory? Trust me; this dessert is perfect to add to your repertoire of outstanding dessert recipes.
This Irish Cream Chocolate Mousse Cake recipe will take your experience to new heights with its elegant presentation and decadent flavors that are sure to excite any palate. Now read on and let me show you how it’s done!
Why You’ll Love This Recipe
As a lover of all things chocolate and cream, I assure you that this Irish Cream Chocolate Mousse Cake recipe is truly the ultimate dessert. Not only does it showcase the rich and smooth flavors of Irish cream liqueur, but it also combines it with decadent dark chocolate mousse to create a dessert that’s impossible to resist.
One of the main reasons why you’ll love this recipe is the incorporation of white whole wheat flour instead of regular flour. This adds an interesting texture and nuttier flavor to the cake without compromising its tenderness. Additionally, cocoa powder is included in both the cake batter and mousse filling which gives an intense chocolate taste.
The mousse filling itself is airy and light, making a perfect balance to the dense cake. It consists of whipped cream infused with Baileys Irish Cream liqueur which makes it creamy and luscious with every bite. The addition of instant espresso powder enhances the richness of the chocolate mousse, providing an incredible depth of flavors.
This dessert will make any occasion special – whether it’s for St. Patrick’s Day or for any other celebration! It’s always a hit during parties, dinner dates, or even just for treating yourself after a long day. Trust me when I say that after one bite, you will be hooked on this delightful creation.
So what are you waiting for? With its delectable flavors and luxurious texture, this Irish Cream Chocolate Mousse Cake recipe is definitely worth trying out!
Ingredient List
Here’s a list of everything you’ll need to make this Irish Cream Chocolate Mousse Cake Recipe:
For the Cake:
- 1 cup white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. instant espresso powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 4 large eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup vegetable oil
- 1/4 cup Irish cream liqueur (such as Baileys)
- 1/4 cup water
For the Chocolate Mousse:
- 8 oz. dark chocolate chips or chopped dark chocolate
- 2 tbsp. vegetable shortening
- 3 large eggs, separated
- 1/4 cup granulated sugar, divided
- 2 cups heavy whipping cream
- 1/4 cup Irish cream liqueur (such as Baileys)
For the Baileys Mousse:
- 1 tbsp. unflavored gelatin powder
- 2 tbsp. cold water
- 1/2 cup boiling water
- 3/4 cup granulated sugar, divided
- 2 cups heavy whipping cream
- 1 cup Baileys Irish Cream Liqueur
Enjoy this rich and decadent dessert that is perfect for any occasion and especially suitable for St.Patrick’s Day!
The Recipe How-To
Follow these instructions to create the perfect Irish Cream Chocolate Mousse Cake.
Step 1: Preparing the cake
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine 2 cups of white whole wheat flour, 2 cups of granulated sugar, ¾ cup of cocoa powder, 2 teaspoons of instant espresso powder, and 1 teaspoon of salt. Mix well. Add 1 cup of vegetable oil, four eggs, and 1 cup of Irish cream liqueur. Beat the mixture on medium speed until well combined.
Slowly add 1 cup of water into the mixture while still beating until well combined. The batter will be thin.
Divide the batter evenly between the prepared pans and bake for about 35-40 minutes or until a toothpick inserted comes out clean.
Step 2: Preparing the Chocolate Mousse Filling
While the cakes are baking, prepare your chocolate mousse filling.
In a medium bowl, beat together 3 egg yolks and ¼ cup of sugar until thick and pale yellow.
Melt 12 oz. of dark chocolate chips in a separate bowl over a pan of simmering water.
Slowly pour melted chocolate into egg mixture and whisk together.
In another bowl, beat three egg whites with an electric mixer until stiff peaks form. Fold one-third of egg whites into chocolate-egg mixture to lighten it; then fold in remaining egg whites.
In another mixing bowl, whip 1-1/2 cups of heavy whipping cream to stiff peaks. Gently fold whipped cream into the chocolate mixture until well combined.
Step 3: Assembling the Cake
Once your cakes have cooled completely on a wire rack, use a sharp serrated knife to level off any dome that may have formed during baking process.
Spread half your chocolate mousse filling over one of the cake rounds. Place the other cake round on top, press down slightly, and spread the remaining filling on top of the cake.
Chill in refrigerator for at least 3 hours or overnight.
Step 4: The final touches
Top with chocolate shavings and fresh raspberries if desired. Slice and serve cold.
Enjoy this decadent Irish Cream Chocolate Mousse Cake with a hot cup of coffee or a glass of Baileys Irish Cream Liqueur for an indulgent dessert experience.
Substitutions and Variations
When it comes to substitutions and variations for this Irish Cream Chocolate Mousse Cake recipe, there are a few options worth considering.
Firstly, if you don’t have white whole wheat flour on hand or prefer to use a different type of flour in your baking, you can substitute it for regular all-purpose flour. Keep in mind that this may alter the texture and flavor slightly.
Secondly, if you don’t have access to Irish Cream liqueur, you can use a different type of creamy liqueur such as Kahlua or Amaretto. Alternatively, you could leave out the alcohol altogether and add a teaspoon of vanilla extract to the chocolate mousse mixture instead.
For those who prefer dark chocolate over milk chocolate, you can substitute the milk chocolate chips for dark chocolate chips in both the cake and mousse recipe components. This will create a richer and slightly less sweet dessert.
If you want to make this cake recipe even more decadent, consider adding some chopped nuts or cookie pieces into the mousse filling or using a chocolate cookie crust instead of the white whole wheat flour crust. You could also drizzle some extra Baileys Irish Cream over the top of the cake before serving for an extra kick of flavor.
Ultimately, there are plenty of ways to get creative with this recipe and tailor it to your personal preferences. Experiment with different flavors and ingredients until you find the perfect combination that will make your taste buds sing with joy!
Serving and Pairing
The Irish Cream Chocolate Mousse Cake is a decadent dessert that deserves to be paired with something special. The rich flavors of the chocolate and Irish cream mousse are best complemented by a hot cup of coffee or tea.
For a warm, cozy treat, pair this cake with a freshly brewed cup of coffee or even an espresso. The bitter notes in the coffee will help balance out the sweetness of the cake, and the caffeine will give you a little extra energy to savor every bite.
If you prefer tea, try serving this cake with a robust black tea like an English Breakfast or an Earl Grey. The tannins in the tea will help cut through the richness of the cake, while the floral aromas will add some depth to the overall flavor profile.
If you’re feeling adventurous, pair this dessert with a glass of Baileys Irish Cream liqueur. This creamy liqueur is made from Irish whiskey and cream, and its smooth, caramel flavor pairs perfectly with chocolate desserts.
For an indulgent treat, serve this cake alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess of the ice cream or whipped cream will help balance out the richness and heaviness of the cake.
No matter how you choose to serve it, this Irish Cream Chocolate Mousse Cake is sure to impress any dessert lover. Enjoy it on its own or pair it with your favorite hot beverage for the ultimate culinary experience.
Make-Ahead, Storing and Reheating
Planning ahead is always a great idea, and that’s why you’ll love this make-ahead dessert. It’s perfect for those who want to enjoy the taste of Irish Cream Chocolate Mousse Cake without the hassle of baking on the same day. You can prepare this decadent treat up to 24 hours in advance and store it in the fridge.
To store the cake, first, lightly cover it with plastic wrap or aluminum foil, making sure not to crush the smooth and silky mousse filling. If you want to keep it for longer, seal it in an airtight container or wrap it tightly with several layers of plastic wrap before placing it in the fridge. The cake should be kept in the fridge at all times, and you can store it for up to three days.
When you’re ready to serve your Irish Cream Chocolate Mousse Cake, take it out of the fridge and let it sit at room temperature for around 15-30 minutes, depending on how cold your fridge is. This will allow the mousse filling to soften and give you a rich and creamy texture with a velvety finish.
If you want to enhance the flavors and textures of the cake before serving, you can add a generous scoop of vanilla ice cream or some lashings of whipped cream on top. Alternatively, you could even consider drizzling warm chocolate sauce over your cake slices.
But wait! Can this cake be reheated if there are any leftovers? The answer is yes! You can reheat individual slices of your Irish Cream Chocolate Mousse Cake by microwaving them for 10-15 seconds until they are warm but not hot. This will help bring out all of those delicious flavors again.
In conclusion, this dessert is incredibly versatile when it comes to storing and reheating. Whether enjoying it fresh from the oven or having a refrigerated slice after three days or more; follow these instructions to enjoy just as good as the first day!
Tips for Perfect Results
To ensure that the Irish Cream Chocolate Mousse Cake turns out perfectly every time, I would like to share some tips that I’ve learned over the years.
Firstly, when making the chocolate mousse filling, it is important to beat the heavy cream and sugar until stiff peaks form. This will give the mousse a light and airy texture. Be sure not to overbeat it as this could result in a grainy texture.
Secondly, make sure to fold the chocolate mixture gently into the egg and sugar mixture. It’s essential not to stir vigorously as it could knock out all air from the mixture leading to a dense cake.
When melting chocolate, don’t use high heat. High heat can burn your chocolate, so you need to use low heat and gradually melt it without overheating it.
Thirdly, when making substitutions or variations in ingredients, do so cautiously as a minor change in one ingredient can affect the outcome of the entire recipe. For example, substituting proportion of cocoa powder with flour or sugar can result in a denser cake.
Lastly, allow yourself enough time to make this recipe correctly; rushing through any step may affect the end product. Make sure you read through each step carefully before attempting it.
By following these tips and guidelines, you’ll create an indulgent Irish Cream Chocolate Mousse Cake that’s perfect for any occasion!
Bottom Line
In conclusion, the Irish Cream Chocolate Mousse Cake recipe is a must-try for chocolate and Irish cream lovers. This decadent cake is the perfect dessert to spice up any occasion be it a special birthday, a romantic dinner, or a St. Patrick’s Day celebration.
With its rich, velvety texture and moist chocolate sponge cake combined with the creamy, Baileys-infused mousse filling, the cake is sure to tantalize your taste buds with every bite. Additionally, the recipe is customizable to your preferences with numerous variations and substitutions available.
I highly recommend this recipe to anyone looking to experiment with different dessert recipes or wanting to impress their guests at any event. So what are you waiting for? Try out this Irish Cream Chocolate Mousse Cake recipe today and treat yourself to a slice of heaven!
Irish Cream Chocolate Mousse Cake Recipe
Ingredients
Mousse
- 4 large eggs
- 1/3 cup sugar
- 12 ounces semisweet chocolate, chopped
- 1 1/2 cups chilled whipping cream
- 1/4 cup irish cream
cake
- 6 large eggs
- 3/4 cup sugar, plus
- 2 tablespoons sugar
- 2 tablespoons instant espresso powder or 2 tablespoons instant coffee powder
- 1 pinch salt
- 1 cup organic white whole wheat flour
syrup
- 2/3 cup sugar
- 5 tablespoons water
- 5 tablespoons Irish whiskey
chocolate bands
- wax paper, strips
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon vegetable shortening
- 1 teaspoon vegetable shortening
chocolate curls
- 12 ounces semi-sweet chocolate baking squares
- powdered sugar
Instructions
- Prepare Mousse: Whisk eggs and sugar in large metal bowl.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F, about 5 minutes.
- Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
- Place chocolate in top of another bowl over simmering water; stir until melted and smooth. Remove bowl from over water. Cool to lukewarm.
- Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks.
- Pour lukewarm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.
- Prepare Cake: Preheat oven to 350°F Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate).
- Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
- Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. (Can be prepared 1 day ahead. Wrap cake in plastic and chill.).
- Prepare Syrup: Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.).
- Assemble Cake : Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.
- Prepare Chocolate Bands: Line large basket sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy, small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
- Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be taller than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate).
- Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.
- Make chocolate curls: Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. (Can be prepared 1 day ahead. Refrigerate cake.).
- Sift powdered sugar over chocolate curls before serving cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.