Irish cream and dark chocolate mousse cake
Layers of dark chocolate cake and spiked chocolate mousse make this cake a boozy and decadent treat, perfect for a special occasion.
- 3 hrs 15 mins preparation chill time
- 15 mins cooking
- Serves 12
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Ingredients
Irish cream and dark chocolate mousse cake
- 6 eggs, separated
- 1/2 cup (80g) icing sugar
- 1/4 cup (25g) cocoa powder
- 2 tablespoon cornflour
- 150 gram dark eating chocolate, melted
- 1 tablespoon water
- 600 millilitre thickened cream
- 450 gram dark eating chocolate, chopped coarsely, extra
- 3/4 cup (180ml) irish cream liqueur
- 1 tablespoon cocoa powder, extra
Method
Irish cream and dark chocolate mousse cake
- 1Preheat oven to 180°C (160°C fan-forced). Grease 25cm x 30cm swiss roll pan; line base and sides with baking paper.
- 2Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy; transfer to large bowl. Fold in combined sifted cocoa and cornflour, then chocolate; fold in the water.
- 3Beat egg whites in medium bowl with electric mixer until soft peaks form. Fold egg whites, in two batches, into chocolate mixture. Spread mixture into pan; bake about 15 minutes. Turn cake onto baking paper covered wire rack. Cover cake with baking paper; cool to room temperature.
- 4Grease 22cm springform tin; line side with baking paper, bringing paper 5cm above edge of tin. Cut 22cm-diameter circle from cooled cake; place in tin. Discard remaining cake.
- 5Stir cream and extra chocolate in medium saucepan over low heat until smooth; transfer to large bowl. Refrigerate until just cold.
- 6Add liqueur to chocolate mixture; beat with electric mixer until mixture changes to a paler colour. Pour mixture into tin; refrigerate about 3 hours or until set.
- 7Transfer cake from tin to serving plate; dust with sifted extra cocoa.
Notes
Do not overbeat the chocolate and liqueur mixture as it will curdle
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