Irish cream and dark chocolate mousse cake

  • 15 mins cooking
  • Serves 12
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Irish cream and dark chocolate mousse cake
  • 6 eggs, separated
  • 1/2 cup (80g) icing sugar mixture
  • 1/4 cup (25g) cocoa powder
  • 2 tablespoon cornflour
  • 150 gram dark chocolate, melted
  • 1 tablespoon water
  • 600 millilitre thickened cream
  • 450 gram dark 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 the oven to 180°C (160°C fan-forced). Grease a 25cm x 30cm swiss-roll pan. Line base and sides with baking paper.
  • 2
    Using an electric mixer, beat egg yolks and sugar in a small bowl, until thick and creamy. Transfer to a large bowl. Fold in the combined sifted cocoa and cornflour, then chocolate. Fold in water.
  • 3
    Using an electric mixer, beat egg whites in a medium bowl, until soft peaks form. In two batches, fold egg whites into chocolate mixture.
  • 4
    Spread mixture into prepared pan. Bake 15 minutes. Turn the cake on to a wire rack covered with baking paper. Cover cake with baking paper; cool to room temperature.
  • 5
    Grease a 22cm springform pan. Line sides with baking paper, bringing paper 5cm above edge of pan. Cut a 22cm-diameter circle from the cooled cake; place in prepared pan. Discard remaining cake.
  • 6
    Combine cream and extra chocolate in a medium saucepan; stir over low heat, until smooth. Transfer to a large bowl. Refrigerate until just cold.
  • 7
    Add liqueur to the chocolate mixture; beat with an electric mixer, until mixture changes to a paler colour. Pour mixture into prepared pan; refrigerate 3 hours, or until set. Transfer cake from pan to a serving plate; dust with sifted extra cocoa.


We used Baileys Irish Cream, a liqueur made of blended cream, Irish whiskey and Irish spirits. Don't over-beat the chocolate and liqueur mixture as it will curdle.

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