Irish Cream Chocolate Cake /Rich Chocolate Cake with Irish Cream Filling

Irish Cream Chocolate Cake /Rich Chocolate Cake with Irish Cream Filling

By Harshada
  • Serves: 6-8
  • Prep Time: 15 Minute
  • Cooking: 30 Minute
  • Calories:

Planning and baking toddlers birthday party cake was an herculean task… The plan went from fresh fruit cakes ( nutrition and health in typical mommy mind), to colorful rainbow cake…and it all left me thoroughly confused. Our weekend to a popular Italian joint made my toddler’s fancy for chocolate and some classic continental desserts like mousses or tiramisu pretty obvious. A rich gooey chocolate cake with a cream filling was perfect! The cake didnt have a kiddie appeal, but when it comes to desserts, my son has a pretty matured choice! Since it was a toddler’s birthday party cake, I used Irish cream essence, however for adult cake, you can add a tbsp of Bailey’s or any Irish creme to the filling. The cake can also be drizzled with Irish creme or coffee liqueur mixed with sugar syrup for added taste.




  1. For the Chocolate Cake: Preheat oven 180 deg C for atleast 10 mins Grease and dust a 6 inch round baking tin and set aside Mix the chocolate and butter and microwave till melted, mixing in between. Mix together to remove any lumps. Beat the eggs and
  2. For the Chocolate ganache icing: Place the chopped chocolate in a bowl,along with butter. Heat the cream in a sauce pan till it just begins to boil. Pour the hot cream over the chocolate and whisk until the chocolate melts and combines with the cream
  3. For Irish Cream Filling: Beat the cream or the cool whip with the icing sugar till stiff peaks form. Whisk the cream cheese seperately and fold into the cream mixture. Add irish cream essence and gelatine dissolved in water and fold. Cover bowl with
  4. Place a mousse ring on a turntable or a foil wrapped cake board. Push the base cake layer into the ring and drizzle half the sugar water to moisten. Now pipe the irish cream filling to cover the base layer. Place the top layer of cake over this and d
  5. Demould the cake from the mousse ring and cover the sides evenly with the chocolate ganache mixture, using spatula. Pipe the cooled icing in shells bordering the cake edges and the base. Spread a circle of almond flakes followed by chocolate vermicel

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