I combined chocolate layers with Baileys mousse into a Baileys Cake that conceals a clever secret between the tiers.

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I always chase desserts that feel a little dangerous, and this Baileys Chocolate Mousse Cake is exactly that. The idea of a Baileys Cake where airy mousse and dark layers collide made me nervous, but also excited.

Rich cocoa notes from unsweetened cocoa powder punch through the creaminess of Baileys Irish Cream, so each bite keeps you guessing if you should laugh or savor it slowly. It reads like a party trick on a plate, impressive but oddly simple, and honestly I kept sneaking slices while convincing myself I was testing textures.

Try it if you dare, you might not go back.

Ingredients

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Sugar: mainly carbs, makes it sweet and tender, not great for health.
All purpose flour: mostly carbs with some protein, gives structure and crumb.
Unsweetened cocoa: bitter chocolate notes, antioxidants present, makes it richer not sweeter.
Eggs: protein and fat, bind and lift the cake, add richness.
Whole milk: fat and protein, tenderizes crumb and adds moistness.
Bittersweet chocolate: intense cocoa flavor, some sugar, offers antioxidants and depth.
Baileys Irish Cream: sweet boozy flavor, adds moisture and aroma, not nutritious.
Heavy cream: very high fat, makes mousse silky and luxuriously smooth.

Ingredient Quantities

2 cups granulated sugar (for cake)

1 3/4 cups all-purpose flour (for cake)

3/4 cup unsweetened cocoa powder (for cake)

1 1/2 teaspoons baking powder (for cake)

1 1/2 teaspoons baking soda (for cake)

1 teaspoon kosher salt (for cake)

2 large eggs (for cake)

1 cup whole milk (for cake)

1/2 cup vegetable oil (for cake)

2 teaspoons vanilla extract (for cake)

1 cup boiling water (for cake)

1 tablespoon instant espresso powder optional (for cake)

10 ounces bittersweet chocolate, chopped (for mousse)

3/4 cup Baileys Irish Cream (for mousse)

1 tablespoon unflavored powdered gelatin (for mousse)

3 tablespoons cold water (for gelatin)

2 cups heavy cream cold (for mousse)

2 tablespoons granulated sugar optional (for mousse)

1/3 cup Baileys Irish Cream (for brushing layers/syrup)

1/4 cup granulated sugar (for syrup)

1/4 cup water (for syrup)

8 ounces semisweet chocolate, chopped (for ganache)

3/4 cup heavy cream (for ganache)

2 tablespoons unsalted butter room temp (for ganache)

1 tablespoon Baileys optional (for ganache)

Shaved chocolate or curls for garnish

Cocoa powder for dusting

About 1 cup whipped cream for piping or decoration

How to Make this

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1. Preheat oven to 350F. Grease and line two 9 inch round pans with parchment. In a large bowl whisk together 2 cups granulated sugar, 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp kosher salt and 1 tbsp instant espresso powder if using.

2. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil and 2 tsp vanilla to the dry mix and beat until combined. Slowly stir in 1 cup boiling water (batter will be thin) then divide between the pans. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes then invert onto racks to cool completely.

3. While cakes cool make the mousse: sprinkle 1 tbsp unflavored powdered gelatin over 3 tbsp cold water and let bloom about 5 minutes. Chop 10 oz bittersweet chocolate and melt gently in a double boiler or in short bursts in the microwave until smooth.

4. Warm 3/4 cup Baileys in a small saucepan just to a simmer, add the bloomed gelatin and stir until dissolved. Pour the hot Baileys mixture over the melted chocolate and stir until glossy and fully combined. Let that mixture cool to room temp but still pourable.

5. Whip 2 cups cold heavy cream with 2 tbsp granulated sugar (optional) to soft peaks. Fold a third of the whipped cream into the chocolate-Baileys to loosen, then gently fold in the rest until homogeneous and airy. Don’t overmix or you’ll deflate it. Cover and chill 30 to 60 minutes until slightly thickened but still spreadable.

6. Make the Baileys syrup: combine 1/3 cup Baileys, 1/4 cup granulated sugar and 1/4 cup water in a small pan, heat until the sugar dissolves, then cool slightly.

7. Level the cake layers if needed. Place one layer on your serving plate, brush generously with the Baileys syrup, then spread about half the mousse over it to the edges. Top with the second cake layer, brush with more syrup, then use the remaining mousse to coat the top and sides or leave sides bare if you prefer a naked look. Reserve a bit of mousse for piping if you want.

8. Chill the assembled cake for at least 2 to 4 hours (overnight is best) so the mousse firms. While it chills make the ganache: heat 3/4 cup heavy cream until just simmering, pour over 8 oz chopped semisweet chocolate, wait 1 minute then stir until smooth. Stir in 2 tbsp unsalted butter and 1 tbsp Baileys if you like. Let ganache cool until slightly thickened but still pourable.

9. When mousse is set and ganache is pourable, pour ganache over the top and spread letting drips run down the sides. Chill briefly to set the ganache. Pipe about 1 cup whipped cream rosettes, dust with cocoa powder, and finish with shaved chocolate or curls.

10. Let slices sit 10 to 15 minutes at room temperature before serving for best texture. Store leftover cake refrigerated, covered, up to 3 days.

Equipment Needed

1. Oven (set to 350 F)
2. Two 9 inch round cake pans plus parchment paper to line them
3. Large mixing bowls (at least 2)
4. Electric hand mixer or whisk (either works)
5. Measuring cups and spoons
6. Heatproof bowl for melting chocolate or a double boiler setup
7. Small saucepan (for warming Baileys and making syrup)
8. Rubber spatula and an offset spatula for spreading mousse and ganache
9. Cooling racks and a pastry brush for brushing the syrup

FAQ

Q: How long do I need to chill the mousse cake before serving? A: Chill at least 4 hours but overnight is best. The gelatin needs time to set and the flavors meld, so if you can wait overnight you get a firmer mousse and cleaner slices.

Q: Can I make this without gelatin for a vegetarian version? A: Yes, but use powdered agar agar instead and follow the package conversion and cooking instructions. It sets firmer and needs to be boiled to activate, so be careful not to overdo it or the mousse can get rubbery.

Q: How do I keep the cake moist when I layer it? A: Brush each layer with the Baileys syrup (Baileys plus sugar and water) while the cake is slightly warm or room temp. Don’t soak it, just a light brush so the cake stays tender without falling apart.

Q: Can I leave out the Baileys or replace it for kids or non drinkers? A: Yes, swap Baileys for extra cream plus a teaspoon of vanilla or use strong coffee or chocolate liqueur if you want booze free. Just remember Baileys adds sweetness and body so taste and adjust.

Q: What if my ganache or mousse looks grainy or splits? A: For ganache, heat the cream until just simmering then pour over chopped chocolate and let sit a minute before stirring slowly. For mousse, make sure the gelatin is fully dissolved and your whipped cream is cold. If it looks grainy, whisk gently over a bain marie until smooth but don’t overheat.

Q: How should I store or freeze leftovers? A: Store in fridge covered for up to 3 days. You can freeze uncut, wrapped cake layers or the whole cake for up to a month, thaw in the fridge overnight. If frozen the mousse texture can be a tiny softer after thawing, but still delicious.

Baileys Chocolate Mousse Cake Recipe Substitutions and Variations

Whole milk (for cake): swap 1:1 with buttermilk for extra tenderness and a little tang. No buttermilk? stir 1 tablespoon lemon juice or vinegar into 1 cup milk, let sit 5 minutes. For dairy free use equal parts unsweetened almond or oat milk.
Vegetable oil: use melted unsalted butter 1:1 for richer flavor, or applesauce 1:1 to cut fat and keep it moist (cake will be slightly denser).
Eggs (2 large): replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (so for 2 eggs use 2 tbsp flax + 6 tbsp water, let gel). Or use 1/2 cup unsweetened applesauce to replace both eggs if you want a simpler, eggless option.
Baileys Irish Cream (mousse, syrup or ganache): for a non alcoholic stand in, mix equal parts strong cooled coffee and heavy cream, sweeten to taste with 1–2 tablespoons sweetened condensed milk per cup and 1 teaspoon vanilla, then use the same volume as the Baileys called for. Want a different booze? swap in coffee liqueur or dark rum in the same amount.

Pro Tips

1. Chill everything for the mousse and whip cold cream in a chilled bowl, it’ll hold air better and the mousse will be lighter and less likely to weep later. Also when you fold, do one third first to loosen then the rest slowly, otherwise you’ll deflate it and the texture gets flat.

2. Bloom the gelatin fully and make sure the Baileys mixture is hot enough to dissolve it all, but not boiling. If you see little lumps, strain the mix into the melted chocolate, you want glossy smooth chocolate not grainy bits.

3. Give the cake layers a quick freeze for 20 to 30 minutes before you apply mousse or ganache, it firms the crumb so you can spread without tearing. And when you brush the Baileys syrup, go light and in layers so the cake soaks evenly instead of getting soggy.

4. Cool the ganache until it coats the back of a spoon before pouring for neat drips, and warm your knife under hot water and wipe it between cuts, slices will look way cleaner. If you want extra shine add the butter at the end and stir gently, it gives a smoother finish.

Baileys Chocolate Mousse Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I combined chocolate layers with Baileys mousse into a Baileys Cake that conceals a clever secret between the tiers.

Servings

servings

Calories

928

kcal

Equipment: 1. Oven (set to 350 F)
2. Two 9 inch round cake pans plus parchment paper to line them
3. Large mixing bowls (at least 2)
4. Electric hand mixer or whisk (either works)
5. Measuring cups and spoons
6. Heatproof bowl for melting chocolate or a double boiler setup
7. Small saucepan (for warming Baileys and making syrup)
8. Rubber spatula and an offset spatula for spreading mousse and ganache
9. Cooling racks and a pastry brush for brushing the syrup

Ingredients

2 cups granulated sugar (for cake)
1 3/4 cups all-purpose flour (for cake)
3/4 cup unsweetened cocoa powder (for cake)
1 1/2 teaspoons baking powder (for cake)
1 1/2 teaspoons baking soda (for cake)
1 teaspoon kosher salt (for cake)
2 large eggs (for cake)
1 cup whole milk (for cake)
1/2 cup vegetable oil (for cake)
2 teaspoons vanilla extract (for cake)
1 cup boiling water (for cake)
1 tablespoon instant espresso powder optional (for cake)
10 ounces bittersweet chocolate, chopped (for mousse)
3/4 cup Baileys Irish Cream (for mousse)
1 tablespoon unflavored powdered gelatin (for mousse)
3 tablespoons cold water (for gelatin)
2 cups heavy cream cold (for mousse)
2 tablespoons granulated sugar optional (for mousse)
1/3 cup Baileys Irish Cream (for brushing layers/syrup)
1/4 cup granulated sugar (for syrup)
1/4 cup water (for syrup)
8 ounces semisweet chocolate, chopped (for ganache)
3/4 cup heavy cream (for ganache)
2 tablespoons unsalted butter room temp (for ganache)
1 tablespoon Baileys optional (for ganache)
Shaved chocolate or curls for garnish
Cocoa powder for dusting
About 1 cup whipped cream for piping or decoration

Directions

Preheat oven to 350F. Grease and line two 9 inch round pans with parchment. In a large bowl whisk together 2 cups granulated sugar, 1 3/4 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp kosher salt and 1 tbsp instant espresso powder if using.
Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil and 2 tsp vanilla to the dry mix and beat until combined. Slowly stir in 1 cup boiling water (batter will be thin) then divide between the pans. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes then invert onto racks to cool completely.
While cakes cool make the mousse: sprinkle 1 tbsp unflavored powdered gelatin over 3 tbsp cold water and let bloom about 5 minutes. Chop 10 oz bittersweet chocolate and melt gently in a double boiler or in short bursts in the microwave until smooth.
Warm 3/4 cup Baileys in a small saucepan just to a simmer, add the bloomed gelatin and stir until dissolved. Pour the hot Baileys mixture over the melted chocolate and stir until glossy and fully combined. Let that mixture cool to room temp but still pourable.
Whip 2 cups cold heavy cream with 2 tbsp granulated sugar (optional) to soft peaks. Fold a third of the whipped cream into the chocolate-Baileys to loosen, then gently fold in the rest until homogeneous and airy. Don’t overmix or you’ll deflate it. Cover and chill 30 to 60 minutes until slightly thickened but still spreadable.
Make the Baileys syrup: combine 1/3 cup Baileys, 1/4 cup granulated sugar and 1/4 cup water in a small pan, heat until the sugar dissolves, then cool slightly.
Level the cake layers if needed. Place one layer on your serving plate, brush generously with the Baileys syrup, then spread about half the mousse over it to the edges. Top with the second cake layer, brush with more syrup, then use the remaining mousse to coat the top and sides or leave sides bare if you prefer a naked look. Reserve a bit of mousse for piping if you want.
Chill the assembled cake for at least 2 to 4 hours (overnight is best) so the mousse firms. While it chills make the ganache: heat 3/4 cup heavy cream until just simmering, pour over 8 oz chopped semisweet chocolate, wait 1 minute then stir until smooth. Stir in 2 tbsp unsalted butter and 1 tbsp Baileys if you like. Let ganache cool until slightly thickened but still pourable.
When mousse is set and ganache is pourable, pour ganache over the top and spread letting drips run down the sides. Chill briefly to set the ganache. Pipe about 1 cup whipped cream rosettes, dust with cocoa powder, and finish with shaved chocolate or curls.
Let slices sit 10 to 15 minutes at room temperature before serving for best texture. Store leftover cake refrigerated, covered, up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.