Chocolate Cake with Irish Cream Mousse
Back ages ago, when I was an active member of Russian cooking forums a user named Belochka posted this cake and it became an instant favorite forum-wide. I was smitten by the description of the cake so decided to give it a try as well.
This Chocolate Cake with Irish Cream Mousse consists of a fudge like chocolate base, that is soaked with cinnamon syrup, then it’s topped with Irish Cream infused chocolate mouse and chocolate ganache – all the ingredients to a great tasting cake! It probably isn’t for a novice in baking, but if you follow the step by step directions carefully – success awaits!
Торт "Irish Cream" ot Vita/ belochka
For the Irish Cream Mousse
- 1/2 cup milk
- 2 Tbsp corn starch
- 2 eggs large, separated into egg yolk and egg white
- 2 tsp instant coffee powder
- 1/8 tsp salt
- 2 1/4 tsp gelatin unflavored
- 2 oz 56 gr milk chocolate, finely chopped
- 2 oz 56 gr dark chocolate 60%-70% cocoa, finely chopped
- 1/4 cup Irish Cream Liqueur
- 1 tsp vanilla extract
- 2 Tbsp water + 1/4 cup water
- 1/3 cups sugar
- 1 1/3 cups heavy whipping cream
- 3 Tbsp brown sugar
- 1/3 white granulated sugar
- 1/2 tsp powdered cinnamon
- 1/3 cups water
- 2 Tbsp light corn syrup
For Chocolate Ganache
- 6 oz 170 gr dark chocolate with 60%-70% cocoa soilds, finely chopped
- 3/4 cups heavy whipping cream
- 1 Tbsp light corn syrup
- 1 tsp vanilla extract
To make the chocolate base:
- Heat oven to 350F. Line an 8" (20 cm) round cake pan with parchment paper, set aside.
- In a bowl of a mixer mix together the dry ingredients - flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add the wet ingredients - eggs, milk, oil, vanilla extract, water and mix slowly until the the batter is smooth. It will be very runny, but that's how it is supposed to be.
- Pour the batter into the lined baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, and cool on a cooling rack until room temperature. The chocolate base can be baked 1 day ahead.
To make the cinnamon syrup
- Combine all ingredients in a sauce pot, constantly stirring bring the mixture to a boil, then cook for another 10 minutes. Remove from heat and allow to cool completely.
Soak the chocolate cake & freeze it
- Put the chocolate base into a cake ring, poke the top thoroughly, then pour the syrup all over. Place cake with the mold in the freezer. Meanwhile make the mousse.
To make the Irish Cream Mousse
- Soak the gelatin in 1/4 cups water.
- Whip 2 egg yolks with 1/8 tsp salt and corn starch. Bring milk to a boil, add 2 tsp instant coffee and stir until it dissolves. While continuously whisking the egg yolks, slowly add the hot milk. Now transfer the egg and milk mixture back to the pot and cook it until it thickens, constantly stirring to prevent the bottom from scorching.
- Remove from heat and add the gelatin mixture, stir until gelatin dissolves, add the chocolate and allow to sit for 2-3 minutes, then stir again until smooth. Add the Irish Cream liquor and vanilla extract, stir until incorporated.
- Add egg whites to a clean, grease free mixing bowl and whip until foamy on medium speed.
- Meanwhile combine 2 tbsp water & 1/3 cups sugar in a sauce pot over high heat, mixing to dissolve the sugar. Once boiling, stop stirring and continue cooking for 2 minutes.
- Now increase the mixer speed to high and slowly pour the sugar syrup into the egg whites. Continue whipping until stiff peaks.
- Whip heavy cream until stiff peaks.
- Add egg whites into the chocolate Irish cream mousse in 1/3. Then add the whipped heavy cream. Allow the mousse to chill in the fridge for 15 minutes.
- Pour the prepared mousse on top of the soaked chocolate base. Refrigerate until set or at least 3 hours.
Make the ganache:
- Heat heavy whipping cream with the corn starch, pour it over the chocolate, allow to sit for 2-3 minutes, stir until smooth. Now add the vanilla extract and stir until incorporated. Pour the ganache over the chilled mousse cake and allow to set in the fridge.
- Run a thin knife around the inside of the cake ring. Now cut into individual portions and serve.
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