Baileys Chocolate Mousse Cake Recipe

I layered dark chocolate sponge with airy Baileys Mousse into a Baileys Cake that hides a surprising ribbon of Irish Cream.

I still get a little giddy every time I see this Baileys Cake sitting on the counter, glossy and a bit dramatic. It’s more than dessert, its a mood shift; layers of Chocolate Mousse Cake tease you with rich chocolate and that unmistakable whisper of Baileys Irish Cream.

There’s a depth that coffee lovers will nod at thanks to a hint of hot brewed coffee, but it never overwhelms. I promise it’s fancy enough for guests but it also has those tiny flaws that make it feel real, like something you could actually steal a slice of at midnight.

Ingredients

• Unsweetened cocoa gives deep chocolate flavor, low fat, some fiber, adds bitterness
• Eggs bind add protein and moisture help structure but add cholesterol
• Buttermilk lends tang tender crumb contributes calcium and protein slightly sour
• Baileys adds boozy sweetness creamy flavor but it’s mostly sugar and alcohol
• Bittersweet chocolate brings rich cocoa solids antioxidants sugar, intense chocolatey depth
• Heavy cream makes mousse silky heavy fat content adds calories but great texture
• Granulated sugar sweetens cake pure carbs no fiber or protein spikes blood sugar

Ingredient Quantities

• For the chocolate cake:
• 2 cups all purpose flour (240 g)
• 2 cups granulated sugar (400 g)
• 3/4 cup unsweetened cocoa powder (75 g)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine salt
• 2 large eggs room temperature
• 1 cup buttermilk (240 ml) or 1 cup milk plus 1 tablespoon vinegar
• 1/2 cup vegetable oil (120 ml)
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee or hot water (240 ml)
• For the Baileys simple syrup:
• 1/2 cup Baileys Irish Cream (120 ml)
• 1/4 cup granulated sugar (50 g)
• 1/4 cup water (60 ml)
• For the Baileys chocolate mousse:
• 8 ounces bittersweet or semisweet chocolate chopped (225 g)
• 1 tablespoon unflavored gelatin (or 1 packet about 7 g)
• 3 tablespoons cold water to bloom gelatin
• 2 cups heavy cream cold, divided (480 ml)
• 1/2 cup Baileys Irish Cream (120 ml)
• 1/4 cup powdered sugar (30 g)
• 1 teaspoon vanilla extract
• For the ganache and topping:
• 4 ounces dark chocolate chopped (115 g)
• 1/2 cup heavy cream (120 ml)
• 2 tablespoons Baileys Irish Cream optional (30 ml)
• 1 cup heavy cream for whipping and decoration (240 ml)
• 2 tablespoons powdered sugar for whipped cream (15 g)
• Chocolate shavings or cocoa powder for garnish optional

How to Make this

1. Preheat oven to 350 F (175 C). Grease and flour two 9 inch round pans and line bottoms with parchment; sift together 2 cups flour, 2 cups sugar, 3/4 cup cocoa, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt in a big bowl.

2. Whisk 2 large room temp eggs, 1 cup buttermilk (or milk + 1 tbsp vinegar), 1/2 cup vegetable oil and 2 tsp vanilla, then stir into the dry mix. Pour in 1 cup hot brewed coffee or hot water and mix until smooth, divide batter between pans and bake 28 to 35 minutes until a toothpick comes out with a few crumbs. Cool 10 minutes in pans then turn out to wire racks.

3. Make the Baileys simple syrup: combine 1/2 cup Baileys, 1/4 cup sugar and 1/4 cup water in a small saucepan, warm just until sugar dissolves, cool slightly. Brush every cake layer all over so they are moist but not soggy.

4. Bloom 1 tbsp gelatin in 3 tbsp cold water and let sit 5 minutes. Chop 8 oz bittersweet chocolate and place in a heat proof bowl. Heat 1/2 cup heavy cream until steaming, pour over chocolate, wait 1 minute then whisk to a glossy ganache. Warm the bloomed gelatin a few seconds in microwave or over a pan to melt and stir into the chocolate, then mix in 1/2 cup Baileys. Let cool to lukewarm.

5. Whip the remaining 1 1/2 cups cold heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla to soft peaks, fold about a third into the chocolate base to loosen it, then gently fold in the rest until uniform and smooth. Chill the mousse 20 to 40 minutes until it thickens slightly but is still spreadable.

6. Level cakes if needed. Place one cake layer on your serving plate, spoon or pipe about a third to half of the mousse on top and spread evenly, top with the second cake layer and brush more syrup on top if you like extra Baileys flavor. Spread remaining mousse on the top and smooth the sides as best you can, then chill for at least 30 minutes so mousse firms.

7. Make the ganache topping: chop 4 oz dark chocolate, heat 1/2 cup heavy cream until just simmering, pour over the chocolate and stir until smooth. Stir in 2 tbsp Baileys if using, let ganache cool to a pourable but not hot temperature.

8. Pour the ganache over the chilled cake, nudging it to the edges to create drips, smooth the top and return to fridge to set for 15 to 30 minutes.

9. Whip 1 cup heavy cream with 2 tbsp powdered sugar to firm peaks and pipe or dollop around the cake, sprinkle with chocolate shavings or dust with cocoa powder for garnish.

10. Chill the finished cake at least 2 hours before slicing for clean layers, slice with a hot knife (dip in hot water and wipe between cuts). Store covered in fridge up to 3 days, bring to room temp 15 minutes before serving for best flavor.

Equipment Needed

1. Oven (preheated to 350 F)
2. Two 9-inch round cake pans plus parchment paper and nonstick spray
3. Mixing bowls (one large for dry ingredients, one medium for wet)
4. Measuring cups and spoons
5. Electric hand mixer or stand mixer for whipping cream and mousse
6. Whisk and rubber spatula
7. Small saucepan and a pastry brush for the Baileys syrup
8. Heatproof bowl and a microwave or a saucepan for a double boiler to melt chocolate
9. Wire racks for cooling and a serrated knife or cake leveler for trimming
10. Offset spatula or bench scraper for spreading and smoothing the mousse and ganache

FAQ

Baileys Chocolate Mousse Cake Recipe Substitutions and Variations

• Buttermilk: if you dont have buttermilk, plain yogurt or sour cream work fine. Use 1 cup yogurt plus 3 to 4 tablespoons water or milk to thin to a buttermilk consistency, or 3/4 cup sour cream plus 1/4 cup water.
• Eggs in the cake: try a flax “egg” or applesauce. For each egg, mix 1 tablespoon ground flax with 3 tablespoons warm water, let sit 5 minutes. Or use 1/4 cup unsweetened applesauce per egg (adds moisture and a little sweetness).
• Gelatin in the mousse: swap with agar agar for a vegetarian option. Use about 1 teaspoon agar powder to replace 1 tablespoon gelatin, but you must dissolve agar in boiling liquid and simmer 1 to 2 minutes before adding to the chocolate so it sets properly.
• Baileys Irish Cream: substitute 1:1 with coffee liqueur like Kahlua, or make a nonalcoholic stand in by combining equal parts strong brewed coffee and cream with a teaspoon of vanilla and a teaspoon of sugar per 1/2 cup to mimic the flavor.

Pro Tips

– Measure flour by spooning it into the cup and leveling it off, or even better use a kitchen scale. If you pack the flour you’ll end up with a dense cake. Trust the scale, it makes a huge difference.

– Bloom the gelatin fully and melt it gently. If it gets too hot you’ll lose strength, and if you stir hot gelatin into cold cream you’ll get little strings. Let the chocolate-gelatin mix cool to lukewarm before folding in whipped cream so the mousse stays light not curdled.

– Be gentle when folding the whipped cream into the chocolate base. Use a big rubber spatula, cut through the center, lift and fold, rotate the bowl. Overmixing knocks out air and the mousse will be flat.

– For ganache and syrup consistency watch temperatures not times. Ganache should be warm and pourable not piping hot when you pour it, otherwise it will sink into the mousse. Syrup should be warm so it soaks in, but brush lightly, you want moist layers not soggy ones.

– Chill the assembled cake well before cutting and use a hot, clean knife (dip in hot water and wipe between slices) for clean edges. Also let slices sit 10 to 15 minutes at room temp before eating so the flavors open up.

Baileys Chocolate Mousse Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I layered dark chocolate sponge with airy Baileys Mousse into a Baileys Cake that hides a surprising ribbon of Irish Cream.

Pin

Servings

12

servings

Calories

810

kcal

Equipment: 1. Oven (preheated to 350 F)
2. Two 9-inch round cake pans plus parchment paper and nonstick spray
3. Mixing bowls (one large for dry ingredients, one medium for wet)
4. Measuring cups and spoons
5. Electric hand mixer or stand mixer for whipping cream and mousse
6. Whisk and rubber spatula
7. Small saucepan and a pastry brush for the Baileys syrup
8. Heatproof bowl and a microwave or a saucepan for a double boiler to melt chocolate
9. Wire racks for cooling and a serrated knife or cake leveler for trimming
10. Offset spatula or bench scraper for spreading and smoothing the mousse and ganache

Ingredients

• For the chocolate cake:

• 2 cups all purpose flour (240 g)

• 2 cups granulated sugar (400 g)

• 3/4 cup unsweetened cocoa powder (75 g)

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon fine salt

• 2 large eggs room temperature

• 1 cup buttermilk (240 ml) or 1 cup milk plus 1 tablespoon vinegar

• 1/2 cup vegetable oil (120 ml)

• 2 teaspoons vanilla extract

• 1 cup hot brewed coffee or hot water (240 ml)

• For the Baileys simple syrup:

• 1/2 cup Baileys Irish Cream (120 ml)

• 1/4 cup granulated sugar (50 g)

• 1/4 cup water (60 ml)

• For the Baileys chocolate mousse:

• 8 ounces bittersweet or semisweet chocolate chopped (225 g)

• 1 tablespoon unflavored gelatin (or 1 packet about 7 g)

• 3 tablespoons cold water to bloom gelatin

• 2 cups heavy cream cold, divided (480 ml)

• 1/2 cup Baileys Irish Cream (120 ml)

• 1/4 cup powdered sugar (30 g)

• 1 teaspoon vanilla extract

• For the ganache and topping:

• 4 ounces dark chocolate chopped (115 g)

• 1/2 cup heavy cream (120 ml)

• 2 tablespoons Baileys Irish Cream optional (30 ml)

• 1 cup heavy cream for whipping and decoration (240 ml)

• 2 tablespoons powdered sugar for whipped cream (15 g)

• Chocolate shavings or cocoa powder for garnish optional

Directions

• Preheat oven to 350 F (175 C). Grease and flour two 9 inch round pans and line bottoms with parchment; sift together 2 cups flour, 2 cups sugar, 3/4 cup cocoa, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt in a big bowl.
• Whisk 2 large room temp eggs, 1 cup buttermilk (or milk + 1 tbsp vinegar), 1/2 cup vegetable oil and 2 tsp vanilla, then stir into the dry mix. Pour in 1 cup hot brewed coffee or hot water and mix until smooth, divide batter between pans and bake 28 to 35 minutes until a toothpick comes out with a few crumbs. Cool 10 minutes in pans then turn out to wire racks.
• Make the Baileys simple syrup: combine 1/2 cup Baileys, 1/4 cup sugar and 1/4 cup water in a small saucepan, warm just until sugar dissolves, cool slightly. Brush every cake layer all over so they are moist but not soggy.
• Bloom 1 tbsp gelatin in 3 tbsp cold water and let sit 5 minutes. Chop 8 oz bittersweet chocolate and place in a heat proof bowl. Heat 1/2 cup heavy cream until steaming, pour over chocolate, wait 1 minute then whisk to a glossy ganache. Warm the bloomed gelatin a few seconds in microwave or over a pan to melt and stir into the chocolate, then mix in 1/2 cup Baileys. Let cool to lukewarm.
• Whip the remaining 1 1/2 cups cold heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla to soft peaks, fold about a third into the chocolate base to loosen it, then gently fold in the rest until uniform and smooth. Chill the mousse 20 to 40 minutes until it thickens slightly but is still spreadable.
• Level cakes if needed. Place one cake layer on your serving plate, spoon or pipe about a third to half of the mousse on top and spread evenly, top with the second cake layer and brush more syrup on top if you like extra Baileys flavor. Spread remaining mousse on the top and smooth the sides as best you can, then chill for at least 30 minutes so mousse firms.
• Make the ganache topping: chop 4 oz dark chocolate, heat 1/2 cup heavy cream until just simmering, pour over the chocolate and stir until smooth. Stir in 2 tbsp Baileys if using, let ganache cool to a pourable but not hot temperature.
• Pour the ganache over the chilled cake, nudging it to the edges to create drips, smooth the top and return to fridge to set for 15 to 30 minutes.
• Whip 1 cup heavy cream with 2 tbsp powdered sugar to firm peaks and pipe or dollop around the cake, sprinkle with chocolate shavings or dust with cocoa powder for garnish.
• Chill the finished cake at least 2 hours before slicing for clean layers, slice with a hot knife (dip in hot water and wipe between cuts). Store covered in fridge up to 3 days, bring to room temp 15 minutes before serving for best flavor.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 247g
• Total number of serves: 12
• Calories: 810kcal
• Fat: 50.1g
• Saturated Fat: 25.2g
• Trans Fat: 0.5g
• Polyunsaturated: 3.3g
• Monounsaturated: 10g
• Cholesterol: 109mg
• Sodium: 167mg
• Potassium: 250mg
• Carbohydrates: 76.8g
• Fiber: 5.7g
• Sugar: 54.8g
• Protein: 7.2g
• Vitamin A: 258IU
• Vitamin C: 0.5mg
• Calcium: 100mg
• Iron: 1.5mg