BAILEYS & CHOCOLATE MOUSSE CAKE

This stunning Baileys and Chocolate Mousse Cake will blow your mind! I created this recipe specially for Christmas. It has been published to my website as well just yesterday: http://www.allasyummyfood.com/single-post/2016/12/09/Baileys-Chocolate-Mousse-Cake

It is a perfect Christmas cake! This deliciously light, fluffy chocolate mousse is infused with the sweet flavor of Baileys Irish Cream, together with light Baileys Sponge and Marzipan. Perfect for the holidays!I finished it with a green velvet spray, which gives it a really festive look! 

Ingredients 

Baileys Sponge Cake ( 18cm baking pan)

25 unsalted

butter

50 Castor sugar

1/2 tsp cocoa powder

1 medium egg, separated

pinch of salt

1/2 teaspoon cinnamon

40 g Self raising flour

30 ml Baileys

Marzipan 200 gr

Baileys Cream

100 ml of baileys

350 ml of double cream

3-4 tbsp pf icing sugar

White Chocolate Mousse

100 grams of white chocolate + 50 ml of heavy/double cream

1 Gelatin sheet OR 2 grams

Dark chocolate mousse

100 grams of dark 70 % chocolate 

1 Gelatin sheet OR 2 grams 

1 egg + 1 egg yolk

10 gr of Sugar

Directions 

Step 1. Make the baileys sponge cake. Preheat the oven to 180C/350 F and grease a 5-or 6-inch  / 18cm round tin lined with parchment paper. Sieve the salt, cinnamon, cocoa and flour. Set aside. Cream the sugar and butter until light and fluffy. Add the egg yolk, then baileys and all the dry ingredients. Continue to mix until the consistency is smooth and even. Beat the egg whites until stiff. Fold into the cake mixture. Add to the tin and bake in the centre of the oven for 20-25 minutes. Leave for 30 min to cool down completely. 

Step 2 : Roll out the marzipan, add icing sugar on your counter and using a rolling pin stretch out the marzipan. Use the cake tin and cut out a circle. Place on top of your cooled cake. Set aside.

Step 3 : Make baileys cream. Add heavy or double cream into a large bowl, add icing sugar and baileys and whisk until soft peaks. Do not over mix the cream. Make sure it is also cold before whipping it. Divide the mixture in half, adding few extra spoons in one bowl. 

Step 4: Make white chocolate mousse. Put your white chocolate in a bowl, add your double/whipping cream and place in a microwave over 30 second breaks or do it over the double boiler. 

Meanwhile dissolve gelatin in cold water and let  it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely. Then add half of your whipped cream and mix well. Place in a piping bag and add into your silicon mould. I am using SiliKoMart Vogue 200 mm, height 45 mm. Use all the mixture and shake the mould so its even. Then add your cake with marzipan inside. 

Step 5 : Make the dark chocolate mousse. Soak your gelatine in cold water for 5 min. Place a bowl over the pan ( double boiler) with simmering water, add eggs and sugar and whisk together. You need to whisk for about 5 min until the mixture becomes nice pale and fluffy. Add your gelatine, squeeze any excess water and mix well until it dissolves. Take the egg mixture of the heat, take a hand whisk and keep whisking until your mixture cools down. ( around 5-10 min) Meanwhile melt your dark chocolate in a microwave in 30 second breaks and slowly add that into the egg mixture. You need to add it slowly, 1 spoon at a time and keep whisking it all the time. Then add your whipped cream 1 spoon at a time and mix it all until you get nice chocolate mousse. Mousse will become dark in colour. Place your dark chocolate mousse in a piping bag and add on top of your cake. Using a spatula, even out the top and place the cake in the freezer overnight. 

Step 6 : Next day, gently take the cake out of the mould and spray with velvet, or decorate with mirror glaze and enjoy!