Creamy Baileys Chocolate Mousse Cake

This creamy Baileys chocolate mousse cake is so rich, chocolatey and really delicious! It is an ideal weekend dessert to impress your family and friends. It has a nice, silky, decadent taste and it goes perfectly with a cocktail.

Servings 12-14 slices


For the cake layer:

  • 335 grams (1 ½ cups) melted butter (unsalted)
  • 415 grams (2 cups) sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 6 tablespoons Baileys Irish Cream
  • 200 grams (1 ¼ cup) all-purpose flour
  • 85 grams (3/4 cup) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • A pinch of salt

For the Baileys chocolate mousse:

  • 6 tablespoons (80 grams) sugar
  • 6 large egg yolks
  • ¾ cup Baileys
  • 300 grams (1 ¾ cups) semi-sweet chocolate chips
  • 1 ¾ cups cold heavy cream
  • 115 grams (1 cup) powdered sugar

For the Baileys cream:

  • 30 grams’ sugar
  • 1 cup cold heavy cream
  • 1 tablespoon Baileys
  • Chocolate shavings (to garnish)



  • Preheat oven to 350°F/180°C/Gas Mark 4. Grease a 9 by 13-in. baking pan.
  • In a medium mixing bowl, combine the sugar, butter, and vanilla extract. Gently apply the eggs and beat until well incorporated.
  • Pour the mixture into the pan; spread evenly. Place in the oven and bake for 20-25 minutes, or just until a tester comes out with a few moist crumbs. Let it cool.
  • Meanwhile, prepare the chocolate mousse. In the top of a double boiler (or a bowl over a pot of simmering water), combine the sugar, egg yolks, and Baileys until well combined.
  • Cook, whisking constantly. Lift the bowl occasionally to release the steam so it does not get very hot.
  • At first, the mixture will thin out, and then start to thicken. When the mixture has more volume and has thickened – that means is ready. It should take around 8-9 minutes (reach 160 degrees). Don’t boil. Once done, remove from heat and leave aside.
  • In a medium bowl, apply the chocolate chips and set over a low heat/microwave/or over a double boiler to melt. Once smooth and melted, add it to the egg mixture and stir to combine. Leave aside to cool (at room temperature).
  • In another bowl, prepare the whipped cream. In a large mixing bowl, apply the powdered sugar and heavy cream and beat until it reaches stiff peaks.
  • Add a ¼ cup of whipped cream into the chocolate mixture and combine. After that, add around a ¼ of the chocolate mixture into the whipped cream. Gently add the rest of the chocolate mixture into the whipped cream.
  • Pour the chocolate mousse into an even layer on top of the cake layer, then refrigerate until firm, at least 4 hours (preferably overnight).
  • To finish, prepare the Baileys cream. In a large mixing bowl, apply all ingredients and beat on high speed until stiff peaks form.
  • Then, pipe swirls of whipped cream onto every slice, and finish with chocolate shavings, if desired. Keep in the fridge until ready to serve. Slice and serve.