I needed some baking-therapy. And maybe a little chocolate. So I made this To. Die. For. Bailey’s Mousse Cake.
So, so very good.
To. Die. For. Bailey’s Mousse Cake. Yeah. That’s right.
It’s just, sometimes, you want something so decadent, you can’t really name it.
Creamy, soft, pillowy.
And then you’re standing in the kitchen planning out a Bailey’s Mousse Cake, despite the fact that you’re not hungry RIGHT NOW.
Which is good, because this Bailey’s Mousse Cake has to sit in the fridge for a long time.
But, it’s just being surrounded by the smells and the idea of the magical chocolate perfection you’re making.
That’s therapy in it’s purest form, right there.
And I love it.
I love making cakes this way, with layers upon layers of something so good.
All those textures and different flavors coming together really make it feel like a work of art.
And, for me, cake should definitely be a work of art. LOL!
But that does NOT mean it should be hard.
Art should be fun.
And cake-art like this Bailey’s Mousse Cake should be based on simple, clean ingredients.
And, part of the beauty of this Bailey’s Mousse Cake is it’s utter simplicity.
But then you get this dark, rich cake with the amazing mousse on top.
It’s kind of like magic.
And, let’s talk about the mousse for a second.
That really is some magic right there.
The first time I ever had mousse, I was absolutely in love.
Light and soft.
It’s like a little pillowy hug of goodness on your tongue–and repeat with every bite.
I seriously can’t imagine not having mousse in my life.
It would be a horrid tragedy.
Just like it would be a horrid tragedy if I’d never made this amazing Bailey’s Mousse Cake.
For real, the next day when I got to assuage my decadent snack craving with more than just the finger-lick out of the bowl, oh man, oh man…
That certainly made my need for a little baking therapy diminish.
And my chocolate craving.
And my sweet tooth.
Hey! It’s like a cure-all for everything that ails me!
Ok, so you’re all in for making your very own Bailey’s Mousse Cake of amazingness?
But you don’t have any Bailey’s to use in the recipe?
That’s a bummer. Guess there won’t be any boozy cake for you. LOL!
You should just pin this post to your favorite boozy cakes board on Pinterest, so you can find it super fast when you’re ready to get this cake bakin’!
Oh, and while you have a big mouthful of decadent Bailey’s Mousse Cake, be sure to drop a 5-star rating on the recipe, below, so we know you want to see more yummy perfection like this!
- For the Cake
- 1 cup all purpose flour
- 1 cup sugar
- ½ cup hershey’s dark cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- ¼ cup vegetable oil
- ½ cup milk
- ½ cup boiling water
- 1 tsp vanilla
- For the Mouse:
- 1 ¾ cup heavy cream
- ½ cup Bailey’s Irish Cream
- 1 ¼ tsp unflavored gelatin
- 1 ½ tbsp water
- 1 1/3 cup chocolate chips
- ½ cup confectioners sugar
- 1 tsp vanilla
- Preheat your oven to 350 degrees F. and prepare a 8” springform pan with nonstick spray and line the bottom with aluminum foil.
- Prepare the cake batter by combining all dry ingredients into the bowl of a stand mixer or large mixing bowl.
- Add in the eggs, oil, vanilla, and milk mix until well combined. Be sure to scrap the bowl to make sure everything is combined.
- Carefully add in boiling water last. Mix on slow until everything Is combined and then increase speed to high for one minute.
- Pour the batter into the prepared springform and bake for 35-40 minutes or until you can insert a toothpick and it comes out clean.
- Let the cake cool completely. I took off the ring of the springform pan and then I leveled my cake, then placed the ring back on. (this is optional, BUT it will give you a better appearance after you add the mousse layer. )
- Next, prepare the mousse layer by adding 1 ½ tbsp water into a small bowl and sprinkle with the gelatin powder and set aside.
- Combine ½ cup of the heavy cream and the Bailey’s Irish cream into a microwave safe bowl and heat for 1 minute. Add in chocolate chips and set aside for a few minutes to allow the chocolate to melt. Mix until smooth.
- Add the remaining 1 ½ cup of heavy cream into the bowl of stand mixer with a whisk attachment. Mix on medium speed, add in the confectioners sugar. Mix until thick and stiff peaks form.
- Slowly add in the Bailey’s ganache half at a time, whipping on a high speed until well combined and fluffy. Pour mixture on top of the cake and place in the refrigerator for at least 6 hours or overnight to allow it to set.
- Top with your favorite toppings and enjoy!!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 723Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 92mgSodium: 577mgCarbohydrates: 82gFiber: 3gSugar: 64gProtein: 7g