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Irish Cream Chocolate Cake

Chrissy
Irish Cream Chocolate Cake is a pastry iteration of everyone's favourite after dinner coffee drink.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 2 hours
Course Dessert
Cuisine American, Irish
Servings 12

Ingredients
  

For the cake

  • 2 cups granulated sugar
  • 1 ¾ cup all-purpose flour
  • ¾ cup Dutch process baking chocolate
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup coconut oil
  • 2 tsp vanilla extract
  • ¼ tsp coconut extract
  • ½ cup hot coffee
  • ½ cup whiskey

For the filling

  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 8 ounces white chocolate
  • 1 envelope gelatin
  • 2 TB cold water
  • ¼ cup boiling water
  • 2 tsp vanilla
  • 4 TB Irish Cream Liquor

For the frosting

  • 1 cup unsalted butter
  • ¾ cup Dutch process cocoa powder
  • 3 ½ cup confectioner's sugar
  • ½ tsp salt
  • 1 TB vanilla
  • 4 TB milk
  • 3 TB Kailua

Instructions
 

Make the cake

  • Preheat the oven to 350F. Grease and sugar 3 8" cake pans.
  • In a large bowl, add together the flour, sugar, cocoa, baking soda, baking powder and salt.
  • Add the eggs, milk, oil and Rodelle Vanilla Extract, and coconut extract mix for 2 minutes on medium speed of mixer. Stir in the boiling water and whiskey last. Batter will be thin. Pour evenly into the prepared pans.
  • Bake 30-35 minutes until a cake tester comes out clean. Let cool in the pans 10 minutes before turning out on a rack to cool completely.

Make the mousse

  • Sprinkle the gelatine over the cold water. Soften 1 minute. Add the boiling water and stir until gelatine dissolves.
  • Melt the white chocolate and let cool, though not enough that it rehardens.
  • In the bowl of an electric mixer, add the whipping cream, vanilla and sugar. Whip to stiff peaks. Add in the Irish cream liquor. Fold in the gelatine mixture and white chocolate. Blend until completely mixed, cover and put in the fridge to set for 30 minutes.

Make the frosting

  • Cream softened butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer, and scrape down the sides of the bowl. Add the cocoa powder and mix until thoroughly combined.
  • Slowly add the powdered sugar into the mixing bowl 1/2 cup at a time. Blend ingredients until it is smooth and incorporated.
  • Increase the speed to medium, and add in the Kailua vanilla, salt and milk, and beat for 3 minutes. Adjust the frosting consistency to your preference, adding a little more milk to soften, or a little more powdered sugar to stiffen.,

Assembly

  • Place one cooled cake layer on a plate. Top with 1/2 the mousse, level out, and top with another cake layer. Add the rest of the mousse and top with the remaining lawyer. Frost all the layers with the buttercream, decorating as desired.
Keyword cake