This Valentines Day, while cooking for my fellow Qwertiers, I decided I wanted to do something rich and delicious for our dessert.
I started out knowing I wanted to make this delicious Chocolate Cake recipe from Add a Pinch that we had used before (the frosting is seriously good), from there I decided I wanted to include the ganache from my Irish Carbomb Cupcake recipe, and then the Irish Chocolate Mousse that Cat likes to whip out every now and then.
These three things together made for one seriously deadly cake. I would have liked to show you a picture of the whole cake, but it was so delicious it wasn’t in one piece long enough to photograph.
Since the frosting is a mousse with an egg base, the cake should be kept refrigerated; I’m not typically one to enjoy cold cake, but I’ll tell you a secret: pour a little heavy cream and/or Irish cream onto the cake and let it soak in for a minute before devouring.
- Mousse Frosting: Will need at least 4 hours to chill in fridge; make prior to cake
- 4 large eggs
- ⅓ cup sugar
- 12 ounces semisweet chocolate chips
- 1½ cups heavy cream
- ¼ cup Irish Cream
- Chocolate Cake: (visit Add a Pinch)
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Ganache: (see Irish Carbomb Cupcakes)
- 8 ounces semisweet chocolate chips
- ⅓ cup heavy cream
- 2 tablespoons salted butter – room temperature
- ⅓ cup Irish Cream
- 2 teaspoons Irish whiskey – or to your taste
- Whisk eggs and sugar in a large metal bowl.
- Set the bowl over a saucepan of simmering water but do not allow the bottom of the bowl to touch the water.
- Whisk continuously until a candy thermometer reads 160 degrees. This will take about 5-8 minutes.
- Immediately remove from heat and using an electric mixer, beat on high until the eggs are cool and very thick, this will be about 8-10 minutes.
- Set the eggs aside and place your chocolate in another bowl over the simmering water and stir until melted and smooth.
- Remove from heat and cool a few minutes.
- While the chocolate is cooling combine the cream and Irish cream in a medium bow and beat until you have stiff peaks.
- Pour the luke warm chocolate over the egg mixture and fold until incorporated.
- Fold in the whipped cream.
- Cover and chill for at least 4 hours, or overnight.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
- Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
- Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
- While your cakes are cooling place your chocolate chips into a heatproof bowl and heat your cream until just simmering.
- Pour your cream over the chocolate and let sit for about a minute or two. Stir until smooth.
- If your chocolate isn’t smooth yet feel free to stick it in the microwave for about 10 seconds at a time and then stir again.
- Add your room-temperature butter to the chocolate and stir until completely incorporated
- Add your Irish cream and whiskey and stir until incorporated.
- Let rest for a few minutes, but do not allow to harden.
- Set what will be your bottom half of the cake, onto your cake tray and spread the top of it with ½ cup of ganache. Spread it around until it is covered evenly.
- Take the top half of the cake and turn upside down so the bottom of it is facing up, frost with 1 cup of the mousse.
- Turn the top half onto the bottom half so that the mousse and ganache create the middle layer.
- Pour the rest of the ganache onto the top of the cake, spread it around evenly, and allow it to drip down the sides.
- Let rest and harder for at least 15-20 minutes.
- Frost the top and the sides evenly with the remaining mouse.
- Optional: Cover to the top with chocolate shavings for decoration.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…