Baileys Chocolate Mousse Brownie Cake

This Baileys Chocolate Mousse Brownie Cake has a dense, delicious brownie base with smooth Baileys chocolate mousse on top. You won’t be able to stop eating it!

Baileys Chocolate Mousse Brownie Cake - a dense chocolate brownie topped with Baileys chocolate mousse!

Baileys Chocolate Mousse Brownie Cake recipe

Baileys Chocolate Mousse Brownie Cake

So I’m totally loving the new series at our church. This week was the second message of the series (called What Happy Couples Know) and it was perfectly on target in so many ways. We all bring certain hopes and dreams into marriage – how could we not? – that turn into expectations. Those expectations change the nature of the relationship and not necessarily for the better. How to overcome that is the trick. He talks about how happy couples do that and WHY they do what they do.

A lot of what he’s talking about is stuff that the hubs and I experienced and worked through at one point years ago. It was a challenge to let go of certain expectations and put the other person before yourself. And as he mentions, it’s scary! But my gosh it was one of the most rewarding things I’ve ever done. Change doesn’t happen overnight, but the change I look back on now was massive – both for me in my faith and for my relationship with my husband. If you ever want to get married or are already married, it is SUCH a great message! I can’t wait to see where he takes the rest of it.

And of course since you can watch it online, you could even enjoy a slice of this cake while watching. 😉 Score!

serving of Baileys Chocolate Mousse Brownie Cakeserving showing layers of brownie and mousse

Speaking of this cake – oh my gosh! It’s no secret that I’m a fan of the combo of chocolate and Baileys. Between this Baileys Chocolate layer cake, these mini Baileys chocolate cheesecakes, these mini Baileys chocolate cheesecake trifles, Baileys fudge brownies and more Baileys and chocolate treats, it’s hard to decide a favorite. But there’s no doubt that this combination of brownie and mousse in a cake is pure Baileys and chocolate heaven!

How to Make This Heavenly Cake

The brownie bottom is one of my favorite brownies. SUPER easy to put together – just mixing of the ingredients! I don’t even bother with a mixer. Pour it right into a 9×13 inch pan, bake and let it cool.

The mousse isn’t quite as simple, but it really isn’t hard. It’s a more traditional cooked mousse, rather than an easy no-cook one. The smooth and silky texture of a cooked mousse is the best!

To start, you’ll combine the egg yolks, sugar and Baileys in the top of a double boiler (or in a metal bowl over a pot of boil water, which is what I do). The main goal here is to slowly and gently cook the eggs without scrambling them. You want them to reach 160°F so they are safe to eat. I like to use an instant read thermometer to test the temperature of the mixture, but you could also try eyeballing it and looking for things to thicken and grow in volume.

Once the egg mixture is ready, it’s combined with the melted chocolate chips, cooled to room temperature, then gently combined with whipped cream. Once made, spread it evenly over the cooled brownie and refrigerate until firm. The waiting is the worst!

Fortunately, after the worst part of waiting comes the best part – eating!! So, so good! The smooth, silky mousse with the dense, chewy brownie is to die for. When you consider that it’s also Baileys and chocolate, it’s maybe my new favorite dessert ever!

Baileys Chocolate Mousse Brownie Cake with Baileys in backgroundBest Baileys Chocolate Mousse Brownie Cake


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Baileys Chocolate Mousse Brownie Cake on plate
Recipe

Baileys Chocolate Mousse Brownie Cake

  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 5 hours
  • Yield: 12-15 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Baileys Chocolate Mousse Brownie Cake has a dense, delicious brownie base with smooth Baileys chocolate mousse on top. You won’t be able to stop eating it!


Scale

Ingredients

BROWNIE LAYER

  • 1 1/2 cups (336g) unsalted butter, melted
  • 2 cups (414g) sugar
  • 2 tsp vanilla extract
  • 6 tbsp Baileys Irish Cream
  • 4 eggs
  • 1 1/2 cup (195g) all purpose flour
  • 3/4 cup (85g) natural unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp salt

BAILEYS CHOCOLATE MOUSSE

  • 6 large egg yolks
  • 6 tbsp (78g) sugar
  • 3/4 cup Baileys Irish Cream
  • 1 3/4 cups (296g) semi sweet chocolate chips
  • 1 3/4 cups heavy whipping cream, cold
  • 1 cup (115g) powdered sugar

BAILEYS WHIPPED CREAM

  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1 tbsp Baileys Irish Cream
  • Chocolate bar, for shavings
  • Mini chocolate chips, optional

Instructions

1. To make the brownie, preheat oven to 350°F (176°C). Grease a 9×13 inch baking pan.
2. Combine the butter, sugar, vanilla extract and Baileys in a medium sized bowl. Add eggs and mix until well combined.
3. Combine flour, cocoa, baking powder and salt in another medium sized bowl, then slowly add dry ingredients to the egg mixture until well combined.
4. Pour the batter into the pan and spread evenly. Bake for 22-26 minutes, or until a toothpick comes out with a few moist crumbs.
5. While the brownie cools, make the chocolate mousse. Combine the egg yolks, sugar and Baileys in the top of a double boiler until combined. If you don’t have a double boiler, you can use a bowl over a pot of simmering water. Cook the mixture, whisking constantly and occasionally lifting the bowl to release the steam so it doesn’t get too hot. The mixture will thin out at first, then begin to thicken. The mixture will be ready when is has thickened and has more volume. It should take about 7-10 minutes and reach 160 degrees. Do not boil. When done, remove egg mixture from heat and set aside.
6. Place chocolate chips for mousse in a medium sized bowl and melt in the microwave in intervals of about 15-20 seconds, stirring between each interval, until smooth. You could also melt them in a double boiler, if you prefer.
7. Add the chocolate to the egg mixture and whisk until smooth. Set aside to cool to about room temperature.
8. In another bowl, make the whipped cream. Add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until it reaches stiff peaks.
9. Fold about a ¼ cup of whipped cream into the chocolate mixture until combined. Then fold about a 1/4 of the chocolate mixture into the whipped cream. Slowly fold in the remaining chocolate mixture into the whipped cream.
10. Spread the chocolate mousse into an even layer on top of the brownie, then refrigerate until firm, 4-5 hours.
11. To finish off the cake, make the Baileys whipped cream. Add all ingredients to a large mixer bowl and whip on high speed until stiff peaks form.
12. Pipe swirls of whipped cream onto each slice, then finish with chocolate shavings and mini chocolate chips, if desired. Refrigerate until ready to serve.


Keywords: brownie cake, brownie cake recipe, chocolate mousse, chocolate mousse recipe, chocolate mousse for cake, chocolate mousse pie, chocolate mousse cake recipe, moist chocolate cake recipe, best chocolate cake recipe

Enjoy!

Baileys Chocolate Mousse Brownie Cake - a dense chocolate brownie topped with Baileys chocolate mousse!

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Recipe rating

44 Comments
  1. Michelle

    Hi ???? I’m admittedly the WORST baker in the states but I have to tell you, THIS RECIPE IS PERFECT. Wow! Brownies turned out perfect, mousse even better and the whipped cream was such an added lightness to the dish. Thanks! I’ll be making this for years to come!

  2. Shirley Germaine

    Hi Lindsay, can help I am from Singapore so your measure of 3/4 cups Baileys Irish Cream in gm will be???
    And also 1 3/4 cups of whipping cream in gm?
    As I am still new in baking can help me/

    Thank you so much 🙂
    cheers!

  3. L.

    Would like to make this in advance for a meal, does it freeze and defrost successfully? Don’t mind decorating after defrosting. Thanks.

    1. Lindsay

      I would think it’d be fine, though I admittedly haven’t tried it to know for sure. I’d suggest defrosting in the fridge.

  4. Mealnie Stivers

    I am an experienced cook but won’t make this recipe a second time. Made this yesterday and my Easter Sunday crew found it to be disappointing in several ways. The key issue is the consistency of the brownie base.  It was neither over or undercooked… just not a desirable texture.  Not a preference issue either.  It is a given that some people like a more cake-like brownie while others prefer a more gooey texture. This brownie was neither.  Rather, is was just too dense and almost difficult to spoon out of the serving dish, at least relative to the soft, creamy mousse. The mousse, BTW, is best refrigerated overnight.  I refrigerated it the suggested four hours before serving and noticed was tremendously better this morning after a longer time in the fridge than it was after the four hour stay. Unfortunately, the brownie was still the ruin of the dish after the night in the fridge. One of my guests also commented the flavor of the Baileys in all three places: the brownie, mousse and whipped cream topping made the dish less interesting.  Not that the Baileys flavor is overwhelming/super strong- it’s not. Just too much sameness being in all three parts of the dessert. I agreed with this sentiment.  If I tried this idea again I would make DRASTIC modifications: I would use my own tried and true brownie recipe ( with no Baileys added to this), DOUBLE the given mousse recipe then put it on top of a brownie baked in a small  individual soufflé cup rather than the suggested 9 X 13. Individual serving dishes take a bit of extra time on the front (prep) end but save time when serving and make for a MUCH more elegant presentation served buffet style or table side on a lovely silver tray. I would refrigerate overnight then add pure whipped cream- NO added Baileys and “chocolate dust” just before serving.  (Chocolate dust is created by putting a bit of good chocolate of your choosing into a food processor or blender.  You can then turn your chocolate dust into a small tightly covered dish and save at room temperature to top desserts for some time to come.  A little chocolate dust goes a long way and creates an elegant finish without ruining a smooth texture.) To our crew, even mini chocolate chips are far too large/crunchy and truly ruin the smooth texture of a bite of this meant to be rich and creamy dessert. People have different tastes and preferences, for sure.  However, when recipes are posted I like to think they have been tried and tried again, tested,  tinkered with and worked out.  It annoys me when people post comments about how good a recipe “looks” but no posts are included where real people have actually tried the recipe.  Well, my foodie friends and I tested this one. Our group had FAR too many changes to call this recipe even close to a keeper. Sorry Lindsay, truly don’t mean to be mean about it. 

    1. Lindsay

      I’m sorry you weren’t happy with it Mealnie. It sounds as though the brownie might not have been baked correctly, since it’s a widely loved brownie on this site (sans the baileys). As far as being tested, it actually has been tested by no less than 5 other people besides myself who were very happy with the amounts of things. That said, it is certainly a preference thing. Thanks for the feedback!

  5. Dianne

    Although the brownie recipe looks delicious, how do you get to watch that series online, the one you mentioned, Things Happy Couples Know? Would I just google that?
    Thanks for any info you care to share, I’m interested. 

  6. Kelly Mitchell ZA

    I made this over the weekend and just wanted to thank you! So far I’ve tried 3 of your recipes and they are all a WIN. I’m from South Africa and used Amarula – yum! Although I found my mousse was not as stiff as yours looked. Possibly got the temperature wrong or over combined? It tasted amazing. My brownie was also a lot thicker, so think I should use a larger dish next time. There will be a next time 😉

    1. Lindsay

      I’m so glad you enjoyed it! Not sure about the potential difference in stiffness. There are several things that could play a factor. Glad it worked well with the Amarula though!

  7. Liz | Flour de Liz

    I think you hit it right on the nose with “Bailey’s and chocolate heaven” – I can’t think of a better way to describe how this looks!

  8. Paula

    I am thinking of making this. Looks amazing. My friend who bakes with me sometimes had a question on the raw eggs used in the refrigerated topping. I know with curd, the eggs do get heated at a point, then the curd is refrigerated. I wasn’t sure how to answer her question. Any help?? Thank you.

    1. Paula

      Actually, my friend read the recipe (which I neglected to do). They are cooked. Never mind!!! We are going to make! 🙂

    2. Lindsay

      The eggs in this are actually not raw. They get cooked over the double boiler, just slowly so that they don’t scramble. If you have a thermometer you can use, that’s best. The recommended temperature to heat them to for safe eating is 160 degrees.

    1. Lindsay

      You can follow the ingredients in this chocolate mousse. They are very similar, but that one uses heavy cream instead of the Baileys and the amounts needed are different. It’s not a 1:1 swap. They produce the same amount of mousse though. Once the mousse is made, add it to the brownie and follow the rest of this recipe.

  9. Bernadette Niebuhr

    This looks great. I would love to make this for our upcoming Women’s Christmas Brunch. However, I need to be careful about adding alcohol to my recipes. What do you recommend to replace the Baileys?

    1. Lindsay

      You can follow the ingredients in this chocolate mousse. They are very similar, but that one uses heavy cream instead of the Baileys and the amounts needed are different. It’s not a 1:1 swap. They produce the same amount of mousse though. Once the mousse is made, add it to the brownie and follow the rest of this recipe.

    1. Lindsay

      There’s a print button right in the recipe card that will print just the recipe. If you use the print button in your browser, you’ll get those 20 pages.

  10. K

    Hi. I love chocolate and this sounds super amazing! Would love to try it. Just 1 issue, what is Bailey’s Irish cream? Is there a substitute?
    I live in South Africa

    1. Lindsay

      Baileys is an Irish whiskey and cream-based liqueur. I would say it’s similar to Amarula in South Africa as far as being a creamy liqueur, the flavor is just a little different.

      1. Sheena

        You can buy Bailey’s Irish Cream in South Africa. Well done, Lindsay! You know about Amarula. ????

      2. Lindsay

        My husband is South African. We actually have some Amarula in our cupboard from the last time his family came over to visit. 🙂

    2. Kelly Mitchell ZA

      I made it with Amarula this weekend, we are also from South Africa. Very yum! Amarula has a strong flavour but it worked beautifully. Could also try Cape Velvet, we also get that here.

    1. Lindsay

      You can follow the ingredients in this chocolate mousse. They are very similar, but that one uses heavy cream instead of the Baileys and the amounts needed are different. It’s not a 1:1 swap. They produce the same amount of mousse though. Once the mousse is made, add it to the brownie and follow the rest of this recipe.

  11. Lynne (Lynne's Recipe Trails)

    I love love love chocolate, mousse, brownies….so I am all in….I am making this !!! Yay !!!! Thanks so much Lindsay 🙂

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12