Bailey's Frozen Chocolate Chunk Mousse Cake

Cake

1. Preheat oven to 350 degrees F. Lightly butter 8" cake pan and dust with flour.
    
2. Place ground espresso into a cup or small bowl. Boil water and add to the espresso. Let set 15 minutes.
    
3. Strain coffee and measure 1/4 cup coffee and set aside.
    
4. In large bowl, stir together flour, baking soda and salt. Sift onto large piece of waxed paper.
    
5. Beat butter until creamy, add sugar and blend well.
    
6. Add eggs, beat well.
    
7. Add vanilla and sour cream.
    
8. Add 1/2 flour mixture and beat until combined.
    
9. Add espresso, mix well.
    
10. Add rest of flour, bake for 25 to 30 minutes. Cool.

Mousse

• 5oz. bittersweet chocolate
• 1/4 cup+2 Tbsp milk
• 1/4 cup sugar
• 1/8 tsp salt
• 2 tsp vanilla
• 1/2 cup Bailey's
• 6oz. almond paste
• 1 cup whipping cream or almond icing
• 1/4 cup hazlenuts (opt.)
• 4oz. bittersweet chocolate, coarsely chopped

1. Place 5 ounces chocolate in food processor until finely ground.
    
2. In small pot, combine milk, sugar and salt. Heat until milk boils.
    
3. Remove from heat, add vanilla and 1/4 of the Bailey's Irish Cream.
    
4. Pour hot milk mixture in with the chocolate until chocolate is melted. (If you don't have a processor to ground the chocolate, break or cut it into small pieces and cook it with the milk.) Scrape into bowl and let set.
    
5. Beat almond paste until softened. Gradually add the rest of the Bailey's.
    
6. Whip in whipping cream until soft peaks form.
    
7. Fold in 1/3 whipped mixture into chocolate mixture.
    
8. Fold in the rest of the whipped mixture.
    
9. Fold in toasted nuts and chocolate chunks.
    
10. Freeze cake. If you are doing it double layered, add mousse to top of one layer then add top layer. Add mousse to top of cake. Freeze cake. Keep frozen until ready to serve.