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
  • Print


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


Irish cream and dark chocolate mousse cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 25cm x 30cm swiss roll pan; line base and sides with baking paper.
  • 2
    Beat 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.
  • 3
    Beat 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.
  • 4
    Grease 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.
  • 5
    Stir cream and extra chocolate in medium saucepan over low heat until smooth; transfer to large bowl. Refrigerate until just cold.
  • 6
    Add 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.
  • 7
    Transfer cake from tin to serving plate; dust with sifted extra cocoa.


Do not overbeat the chocolate and liqueur mixture as it will curdle

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