3/07/2017
Irish Cream Chocolate Layer Cake
(for cake)
2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup Dutch processed baking cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 cup milk
1/2 cup coconut oil
2 t vanilla extract
1/4 t coconut extract(optional)
1/2 cup hot coffee
1/2 cup Irish whiskey
(for mousse)
2 cups heavy whipping cream
1/4 cup sugar
8oz. white chocolate
1 envelope unflavored gelatin
2 T cold water
1/4 cup boiling water
2 t vanilla extract
4 T Irish Cream Liqueur
(for frosting)
1 cup unsalted butter
3/4 cup Dutch processed baking cocoa
3 1/2 cups confectioner's sugar
1/2 t salt
1 T vanilla extract
4 T milk
3 T Kahlua
chocolate shavings to garnish, optional
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and sugar three 8" cake pans or two 9" cake pans.
*In a large bowl, stir together the sugar, flour, baking cocoa, baking powder, baking soda, and salt.
*Add the eggs, milk, oil and vanilla extract, and coconut extract; mix for 2 minutes on medium speed of mixer.
*Stir in the boiling water and whiskey last.
*Pour evenly into the prepared pans.
*Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
*Cool in the pans for 10 minutes, then remove to a wire rack to cool completely,
(for mousse)
*Sprinkle the gelatin over the cold water. Soften 1 minute.
*Add the boiling water and stir until gelatin dissolves.
*Melt the white chocolate and set aside to cool slightly .
*In the bowl of a mixer fitted with a wire whisk, add the cream, vanilla, and sugar.
*Whip to stiff peaks.
*Add the Irish Cream Liqueur.
*Mix in the gelatin and fold in the white chocolate.
*Blend well and put in the refrigerate to chill about 30 minutes while the cake cools.
(for 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 baking cocoa into the mixing bowl and turn to low speed until the baking cocoa is absorbed by the butter.
*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 mixer speed to medium and add vanilla extract , salt, milk, and Kahlua, and beat for 3 minutes.
(for assembling)
*Place your first layer of chocolate cake on a cake stand plate.
*Spread half of the mousse in an even layer.
*Place your second layer of chocolate cake on the first, and cover with the remaining mousse.
*Place the last layer on top of that.
*Cover all the layers with the buttercream and optionally, chocolate shavings.
*Refrigerate until ready to eat, and then bring to room temperature for about ten minutes before serving.
*Best served at room temperature.
-serves 10-
Note: I found this recipe in thehungarybuddha.com.
(for cake)
2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup Dutch processed baking cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 cup milk
1/2 cup coconut oil
2 t vanilla extract
1/4 t coconut extract(optional)
1/2 cup hot coffee
1/2 cup Irish whiskey
(for mousse)
2 cups heavy whipping cream
1/4 cup sugar
8oz. white chocolate
1 envelope unflavored gelatin
2 T cold water
1/4 cup boiling water
2 t vanilla extract
4 T Irish Cream Liqueur
(for frosting)
1 cup unsalted butter
3/4 cup Dutch processed baking cocoa
3 1/2 cups confectioner's sugar
1/2 t salt
1 T vanilla extract
4 T milk
3 T Kahlua
chocolate shavings to garnish, optional
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and sugar three 8" cake pans or two 9" cake pans.
*In a large bowl, stir together the sugar, flour, baking cocoa, baking powder, baking soda, and salt.
*Add the eggs, milk, oil and vanilla extract, and coconut extract; mix for 2 minutes on medium speed of mixer.
*Stir in the boiling water and whiskey last.
*Pour evenly into the prepared pans.
*Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
*Cool in the pans for 10 minutes, then remove to a wire rack to cool completely,
(for mousse)
*Sprinkle the gelatin over the cold water. Soften 1 minute.
*Add the boiling water and stir until gelatin dissolves.
*Melt the white chocolate and set aside to cool slightly .
*In the bowl of a mixer fitted with a wire whisk, add the cream, vanilla, and sugar.
*Whip to stiff peaks.
*Add the Irish Cream Liqueur.
*Mix in the gelatin and fold in the white chocolate.
*Blend well and put in the refrigerate to chill about 30 minutes while the cake cools.
(for 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 baking cocoa into the mixing bowl and turn to low speed until the baking cocoa is absorbed by the butter.
*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 mixer speed to medium and add vanilla extract , salt, milk, and Kahlua, and beat for 3 minutes.
(for assembling)
*Place your first layer of chocolate cake on a cake stand plate.
*Spread half of the mousse in an even layer.
*Place your second layer of chocolate cake on the first, and cover with the remaining mousse.
*Place the last layer on top of that.
*Cover all the layers with the buttercream and optionally, chocolate shavings.
*Refrigerate until ready to eat, and then bring to room temperature for about ten minutes before serving.
*Best served at room temperature.
-serves 10-
Note: I found this recipe in thehungarybuddha.com.
