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Decadent Baileys Irish Cream Chocolate Mousse Cake

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A rich and airy chocolate mousse cake infused with Baileys Irish Cream, combining a moist chocolate cake base with a silky, boozy mousse topping. Perfect for special occasions or an indulgent treat.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Unsweetened cocoa powder – ½ cup (50g), good quality like Valrhona
  • Baking powder – 1 teaspoon
  • Baking soda – ½ teaspoon
  • Salt – ¼ teaspoon
  • Granulated sugar – ¾ cup (150g)
  • Unsalted butter – ½ cup (115g), melted and slightly cooled
  • Large eggs – 2, room temperature
  • Buttermilk – ½ cup (120ml), or substitute with milk & 1 tsp vinegar
  • Vanilla extract – 1 teaspoon
  • Semisweet or bittersweet chocolate – 8 oz (225g), chopped finely
  • Heavy whipping cream – 1 ½ cups (360ml), chilled
  • Baileys Irish Cream – ½ cup (120ml)
  • Powdered sugar – 2 tablespoons, sifted
  • Vanilla extract – ½ teaspoon
  • Optional garnish: Chocolate shavings or curls
  • Optional garnish: Whipped cream dollops
  • Optional garnish: Fresh mint leaves

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 8-inch cake pan and line the bottom with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. In a separate large bowl, whisk the sugar and melted butter until combined but not overworked. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and buttermilk until smooth.
  3. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing; the batter should be smooth but not elastic.
  4. Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely in the pan on a wire rack.
  5. While the cake cools, chop the chocolate finely. Melt it carefully using a double boiler or microwave method until smooth. Set aside to cool slightly but don’t let it harden.
  6. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
  7. Slowly fold the melted chocolate into the whipped cream. Then fold in the Baileys Irish Cream gently, preserving the airiness of the mousse. The mixture should be smooth and velvety.
  8. If the cake has domed on top, level it with a serrated knife. Place the cake layer on your serving plate, then spoon or pipe the mousse evenly over the top. Smooth with a spatula for a clean finish.
  9. Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the mousse to set firmly.
  10. Just before serving, decorate with chocolate shavings, whipped cream, or fresh mint leaves.

Notes

Use good quality chocolate with at least 60% cocoa for best flavor. Chill bowl and beaters before whipping cream to get stable peaks. Fold Baileys gently into mousse to keep it airy. Level cake before adding mousse for even layers. Chill cake at least 4 hours or overnight for best texture. Use a warm knife for clean slices. For gluten-free, substitute almond flour. For dairy-free, use coconut cream and non-dairy Irish cream alternatives.

Nutrition

Keywords: Baileys, Irish Cream, chocolate mousse cake, chocolate cake, dessert, easy dessert, mousse, Irish dessert, chocolate, mousse cake

Find it online: https://elvafood.com/decadent-baileys-irish-cream-chocolate-mousse-cake-easy-recipe-for-perfect-dessert/