Bailey's Chocolate Mousse Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix until just combined.

Add Boiling Water

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Melt Chocolate

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Combine Mousse Ingredients

Allow the melted chocolate to cool slightly before folding it into the whipped cream along with the Bailey's Irish Cream. Mix until well combined.

Layer the Mousse

Once the cake is completely cool, cut it in half horizontally. Spread half of the mousse mixture on the bottom layer and place the top layer back on.

Top with Remaining Mousse

Spread the remaining mousse on top of the cake and smooth it out evenly.

Chill the Cake

Refrigerate the cake for at least 2 hours to set the mousse.

Garnish the Cake

Before serving, garnish the top of the cake with dark chocolate shavings and fresh mint leaves.