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Gluten Free Chocolate Cake with Irish Cream Whipped Cream featured image on white serving plate

Chocolate Souffle Cake with Irish Cream Whipped Cream and Caramel Drizzle

Perfect for celebrations, nobody will care that this is a gluten free cake. It's deep chocolate flavor and melt in your mouth texture will satisfy all chocolate cravings.
Course Cakes/Dessert
Cuisine North American
Keyword chocolate, gluten free, St. Patrick's Day
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 15 servings
Calories 504 kcal
Author Barry C. Parsons

Ingredients

For the cake

  • 1 pound dark chocolate , chopped (at least 50% cocoa)
  • 1 cup unsalted butter
  • 10 extra large eggs , room temperature
  • 1/2 tsp fine salt
  • 3/4 cup sugar (divided into 1/2 and 1/4 cup)
  • 1 tsp vanilla
  • ½ cup cocoa

For the Irish Whipped Cream

  • 2 cups whipping cream
  • 4 rounded tbsp icing sugar (powdered sugar)
  • 1/3 cup Bailey’s Irish Cream Liqueur

Instructions

  1. Grease two 9 inch cake pans and dust with cocoa. Line the bottoms with parchment paper to easily release the cake when baked.
  2. Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature.
  3. Stir in the cocoa, vanilla and salt until smooth.
  4. Separate the eggs and beat the whites to soft peaks.
  5. Slowly beat in the 1/2 cup of sugar to form a meringue.
  6. Transfer to a large mixing bowl.
  7. Beat the egg yolks and 1/4 cup sugar until light and foamy and fold into the meringue along with the chocolate mixture.
  8. Divide the batter equally into the cake pans and bake at 350 degrees F for about 30 to 40 minutes or until the center of the cakes spring back when lightly touched.
  9. Cool in the pans for about 20 minutes before removing them and cooling completely on a wire rack.

To make the Irish Cream Whipped Cream

  1. Beat all ingredients together to firm peaks.
  2. Divide into 2 equal portions to frost center and top of the cake.
  3. Drizzle with caramel sauce. Serve with additional caramel sauce on the side.

Recipe Notes

This cake will fall somewhat in the pans as it cools, this is perfectly normal for this recipe.