The Best B-52 Cake
B-52 Cake includes Kahlua and a perfect brownie base for a no bake cheesecake, a to die for Bailey's Irish Cream chocolate mousse and a Grand Marnier glaze.
Servings: 12
Calories: 622kcal
Ingredients
THE BROWNIE BASE
- 3 ounces semi-sweet chocolate, chopped
- ½ cup unsalted butter, cut into pieces
- 1 cup sugar
- 2 large eggs
- 2 tablespoons Kahlua
- 11/2 teaspoons vanilla
- ⅔ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- cooking spray or butter for greasing
THE MIDDLE LAYER
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 6 ounces white chocolate, chopped
- ½ cup Bailey's Irish Cream
- 1 ½ teaspoons instant espresso powder
- 1 ½ cups heavy or whipping cream (35%)
THE TOP LAYER
- 1 ½ cup orange juice
- 3 tablespoons sugar
- 3 tablespoons Grand Marnier
- 2 ¼ teaspoons unflavored gelatin
NO BAKE CHEESECAKE LAYER
- 2 bricks (8oz) cream cheese, softened
- 1 ½ cups icing or powdered sugar
- ⅓ cup sour cream
- ½ cup heavy or whipping cream
- ¼ cup cocoa powder
- ½ cup chocolate chips, melted
Instructions
THE BROWNIE BASE
- Preheat your oven to 325 degrees. Adjust your oven rack to the middle position. Grease your 9 inch springform pan with cooking spray or butter. Set aside.
- You now have 2 options. 1) In a small saucepan, melt butter, over low heat. Add chocolate and stir until combined. OR 2) Using a small bowl or measuring cup melt butter and chocolate together in your microwave, on low, stirring every 30 seconds or so, until melted and totally blended together. Set aside to cool slightly.
- In a medium to large mixing bowl, combine sugar, eggs, Kahlua, vanilla, baking powder, and salt. Use a whisk to mix the ingredients together. Add chocolate mixture and continue to whisk until smooth. Add flour and whisk until totally incorporated.
- Next, dump your batter into your prepared springform pan. Do your best to spread the batter as evenly as possible across the bottom of the pan, trying not to get any brownie batter on the sides of the pan. You want the layers of this cake to be as perfect as possible!
- Bake until top of brownie begins to crack and a toothpick inserted into the center comes out almost clean. A few crumbs are ok! It will take around 24 minutes. Sometimes a little less, sometimes a little more. I always rotate the brownies at about the 12 minute mark. Once brownies are cooked, remove them from your oven and place on a wire rack to totally cool.
THE MIDDLE LAYER
- Using a medium to large mixing bowl add your chopped white chocolate.
- In a small saucepan, over medium heat, bring Bailey's and espresso powder to a simmer and then pour it on top of the white chocolate. Whisk until chocolate is melted and mixture is totally smooth. If you need to place on heat again to make sure the chocolate is totally melted.
- In a small bowl combine 1 teaspoon of the gelatin and warm to hot water, stir until gelatin softens, a minute or two.
- Add gelatin mixture, and whisk until incorporated. Allow to cool while you are making the whipped cream in the next step.
- Using your handheld or stand mixer, whip cream on medium speed until foamy. Increase speed to high and whip until soft peaks form, just a few more minutes.
- Using your whisk, add about ⅓ of the whipped cream into your white chocolate mixture. Whisk until totally blended together.
- Next, using a spatula, fold in all of your remaining whipped cream until totally combined. Spread mixture as evenly as possible all over your brownie layer in your springform pan. Refrigerate until it is set, approximately 2 hours.
THE TOP LAYER
- Using a small saucepan, over medium heat, combine orange juice, sugar, Grand Marnier, and gelatin. Stir frequently until mixture is simmering.
- Then pour mixture into a measuring cup that will handle the heat, and not crack or melt, and allow the mixture to cool, between 1 and 2 hours.
- Once mixture has cooled down, slowly pour all over the top of your cake and refrigerate, uncovered, until set, about 1 more hour.
- When you are ready to serve this wonderful cake, use a very thin knife and press it between your cake and the side of your pan. Remove the outside ring of your pan.
- Using the same knife, slide it underneath the pan to loosen your cake, if necessary. Slide your cake on top of your serving platter.
- Sprinkle chopped chocolate all over the top of your cake.
- Serve in slices and ENJOY every bite!
NO BAKE CHEESECAKE LAYER - Option
- Beat cream cheese, sour cream, powdered sugar, and heavy cream until smooth.
- Using medium to medium high speed, beat in cocoa powder, and melted chocolate chips.
- Beat until smooth.
- Add parchment paper around edge of brownie while still in the pan. Once your brownie is cool, open your springform pan briefly, slide parchment around edge of brownie, and close springform pan. The parchment needs to rise slightly above the springform pan to hold the cheesecake mixture.
- Pour and spread over your brownie bottom.
- Decorate as desired. Refrigerate overnight before serving.
- Remove parchment around outer edge of cheesecake.
- Slice, serve and enjoy!
Video
Notes
- Be careful if you are adding candies or treats. If you add too many or they are too large you may have some difficulties slicing your cheesecake in a neat manner. Your knife can press the treat down with it instead of slicing through it. You end up with a delicious pile instead of a wonderful slice!
Nutrition
Calories: 622kcal | Carbohydrates: 68g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 110mg | Potassium: 268mg | Fiber: 2g | Sugar: 58g | Vitamin A: 976IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 1mg