But it didn't tank. It turned out really good. This is the first time I've made a new cake recipe that I couldn't taste myself. But it got all good feedback from my trusty tasters. It was quite time consuming to make, but I think part of that is because it was my first time with the recipe and I made a few mistakes. You can view the original recipe HERE and see their lovely pictures. Or you can read below. I made a few very small alterations.
Irish Cream Chocolate Mousse Cake
Cake
6 large eggs
3/4 cup plus 2 T sugar
2 T instant espresso powder
pinch of salt
1 cup flour
- Preheat oven to 350 degrees
- Grease & flour a 9 inch springform pan
- Using a standing electric mixer, beat eggs, sugar, espresso and salt for 8 minutes until very thick.
- Lightly sprinkle 1/4 of the flour over the egg mixture and fold in. Repeat 4 times until all the flour is incorporated.
- Pour into springform pan and bake approximately 35 minutes until golden and an inserted toothpick comes out clean.
- Cool 10 minutes and then remove from springform pan. Cool completely.
For my first try, I added the flour in 3 batches and didn't sprinkle over the top but just dumped it in. Unbeknownst to me, it all sunk to the bottom of my bowl. I didn't discover this until I was almost done pouring the batter into the springform and saw all the flour at the bottom. I tried to mix it in in the springform, but it didn't work. The finished cake completely sunk in the middle. I made it a second time and was much more careful with only adding a little flour at a time and it came out beautifully. I made this portion of the recipe on Friday night, wrapped it in plastic and then refrigerated it.
Chocolate Mousse
12oz semisweet chocolate
4 large eggs
1/3 cup sugar
1 1/2 cups chilled whipping cream
1/3 cup Bailey's Irish Cream
- Melt chocolate, either over a double boilers or in a microwave and let sit while you prepare the rest of the mousse. You want it about room temp by the time you incorporate it in.
- Whisk the eggs and sugar and heat in a double boiler, whisking constantly until the mixture thickens and reaches 160 degrees. (I don't have a double boiler so I just put a metal bowl over a saucepan of simmering water and it worked fine).
- Place egg mixture in a standing electric mixer and beat on med/high speed until completely cooled and very thick (about 10 minutes).
- Beat whipping cream and Bailey's until stiff peaks form. I did this with a handheld mixer while the egg mixture was in the standing mixer.
- Fold chocolate into egg mixture. Then fold this into the whipped cream. Chill at least 2 hours or overnight.
Syrup
2/3 cup sugar
5 T water
5 T Bailey's Irish Cream
- Put sugar and water in a saucepan over medium heat until sugar melts.
- Bring this to a boil and then remove from heat.
- Add in the Baileys and let stand until syrup reaches room temp.
- Carefully slice the cake into 3 layers & drizzle syrup over each.
- Wrap layers and refrigerate for at least 2 hours or overnight.
Assembly:
- Place bottom cake layer on the serving dish. Spread approx 1/3 of the mousse over the top.
- Place middle cake layer on top. Spread with another 1/3 of the mousse.
- Place on the top cake layer. Use remaining 1/3 of mousse to "frost" the top and sides of the cake.
- Top with chocolate shavings.
- Refrigerate until ready to serve.
(Had to slip this one in of me and my boyfriend making his silly "too cool" face!)
With all the steps and time involved in this cake, I've decided this is a special occasion/you-must-be-one-of-my-very-favorite-people-in-the-whole-world cakes. But I really had fun with the challenge of trying something new. From looking at the cut pieces when I served it and listening to the people who ate it, this cake feels very light. There is more mousse than actual "cake". And the cake layers are spongy and moist, almost like a tiramisu.
Yay to adventures in baking!!
