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Baileys mousse cake recipe
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Prep Time:
385 minutes
Cook Time:
25 minutes
Total Time:
410 minutes
Decadent milk chocolate Baileys mousse cake chills to perfection for a rich and indulgent treat.
Ingredients:
  • 100g butter, chopped
  • 70g (1/3 cup, firmly packed) brown sugar
  • 50g dark chocolate, chopped
  • 75g (1/2 cup) self-raising flour
  • 40g (1/4 cup) plain flour
  • 20.00 gm dark cocoa powder, plus extra, to dust
  • 1 egg, lightly whisked
  • 600.00ml thickened cream, whipped
  • 80ml (1/3 cup) Irish Cream liqueur
  • 9.00 gm gelatine powder
  • 200g milk chocolate, melted, cooled
  • 3 eggs, at room temperature, separated
Instructions:
  • Preheat your oven to 160C (140C fan forced) and generously grease a 20cm springform pan, then line the base and sides with baking paper.
  • In a small saucepan over low heat, melt together the butter, sugar, and dark chocolate until smooth, stirring occasionally. Allow to cool slightly before using.
  • As you sift the flours and cocoa powder into a bowl, create a well in the center. Pour in the butter mixture and whisked egg, then stir swiftly to mix. Pour the batter into the pan, level the top, and bake for 25 minutes until the cake is springy. Let it cool in the pan until set.
  • Prepare the mousse by combining Baileys and gelatine in a microwave-safe bowl. Let it sit for 2-3 minutes until gelatine softens (lightly press it down if it floats). Microwave for 20 seconds until warm, then whisk with a fork until gelatine dissolves. Allow it to cool slightly.
  • In a medium bowl, combine milk chocolate with egg yolks until just mixed. In a separate bowl, beat egg whites with electric beaters until soft peaks form. Gently fold egg whites into chocolate mixture using a large metal spoon. Fold in the cream. Pour mixture over Baileys mixture and gently fold to combine. Pour over the cooled cake in the pan and refrigerate for 6 hours until set. Finish with dollops of cream and a sprinkle of extra cocoa before serving.

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