BAILEYS CHOCOLATE MOUSSE CAKE – CELEBRATING OUR BLOGIVERSARY!

That’s right, I have been chugging along for an entire year now. It has been quite a year with all kinds of up and downs, amazing recipes and some that will never see the light of day. Blogging is a surprising amount of work (seriously, it’s so much more than you think) and some days it is tough to turn out a new recipe for you all, but it is such a rewarding experience and I just love it.
So thank you for joining me on this wild ride! I love hearing your feedback and seeing you all make my recipes, so please keep it coming!
That’s right, I have been chugging along for an entire year now. It has been quite a year with all kinds of up and downs, amazing recipes and some that will never see the light of day. Blogging is a surprising amount of work (seriously, it’s so much more than you think) and some days it is tough to turn out a new recipe for you all, but it is such a rewarding experience and I just love it.
So thank you for joining me on this wild ride! I love hearing your feedback and seeing you all make my recipes, so please keep it coming!

INGREDIENTS

• FOR THE CAKE:
• 6 TB unsalted butter, room temperature
• 1 c. granulated sugar
• 6 TB sour cream
• 1/2 tsp vanilla
• 1 egg, room temperature
• 1 egg white, room temperature
• 1 c. AP flour
• 6 TB cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 c. Baileys Irish Cream
• FOR THE MOUSSE:
• 1 1/4 tsp unflavored powdered gelatin
• 1 1/2 TB water
• 1 2/3 c. semi sweet chocolate chips
• 1/2 c. Baileys Irish Cream
• 1 3/4 c. heavy cream, ice cold
• 1 tsp vanilla
• 1/2 c. confectioners sugar
• FOR THE GANACHE:
• 2/3 c. dark chocolate chips
• 2 TB heavy cream
• 2 TB Baileys Irish Cream
• FOR THE WHIPPED ICING:
• 1/2 c. heavy cream, ice cold
• 1 TB cocoa powder
• 1/3 c. confectioners sugar
• 1/4 tsp vanilla

INSTRUCTIONS

1. FOR THE CAKE:
2. Preheat the oven to 350°F and line the bottom of a 8″ round cake pan with parchment paper. Butter the sides.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the sour cream, vanilla and irish cream, then add the egg and egg white in one at a time, mixing in between additions.
5. Sift together the flour, cocoa powder, baking powder and salt in a separate bowl.
6. .........................................

for full instruction please see : www.awayfromthebox.com

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