It’s St. Paddy’s Day tomorrow, and while there will be no parades or usual gatherings at the bars and pubs to toss back a few pints, we can hold our own mini celebrations. We’ve posted several St. Patrick’s Day-inspired recipes over the last week, from drinks to appetizers, for you to try at home with Whip-It! dispensers, soda siphons, torches, and chargers. Today we’re capping things off with something a little more decadent–as if the Tipsy Shamrock Ice Cream Float wasn’t enough!

The Irishman (a nod to Martin Scorsese’s latest award-winning gangster epic) just might satisfy your decadent sweet craving. Imagine the essential components of an Irish Car Bomb cocktail–Guinness, Irish whiskey, and Irish Creme–transformed into a delightfully sinful aerated chocolate mousse, that’s layered with crumbled chocolate cake, berries, and whipped cream. It’s so delicious it’ll make you want to kiss an Irishman (or Irishwoman)…well from six feet away.

The Irishman

Chocolate Cake:

• 1⅓ c. all-purpose flour
• 1 c. granulated sugar
• ¼ c. light brown sugar, packed
• 1½ t. baking powder
• ½ t. baking soda
• ¾ t. kosher salt
• ½ c. unsweetened cocoa powder
• 1 t. instant coffee or espresso powder
• 2 large eggs
• ¾ c. vegetable oil
• 1 t. vanilla extract
• 1 c. buttermilk, warmed

1. Grease and line a 9″ x 2″ round cake pan. Set the oven rack in the middle and pre-heat oven to 325F degrees.
2. Sift all the dry ingredients together into a large mixing bowl.
3. In a separate bowl, whisk together all the wet ingredients, except the buttermilk, just to combine.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir to moisten the dry ingredients, then gradually whisk in the warmed buttermilk until smooth. Don’t over mix!
5. Pour the batter into the prepared can and tap the pan a couple of times against a hard surface to break any air bubbles.
6. Bake the cake for 40-45 mins. or until skewer comes out almost clean with just a few tiny crumbs attached.
7. Set the cake pan on a cooling rack and let the cake cool completely before unmolding.

Mousse:

• 1 bottle Guinness stout (11.5 oz.)
• 3 oz. semi sweet chocolate, finely chopped
• ¼ c. hot coffee
• 1 T. sugar
• 3 T.  Irish creme
• 2 T. Irish whiskey
• pinch of kosher salt
• ¾ c. heavy cream
• 1 ea N2O charger

1. Boil the Guinness stout to reduce to ½ c.  
2. Combine chocolate, coffee, sugar, Irish creme, whiskey, salt, and reduced Guinness in a microwave safe bowl.  Heat on high for 45 seconds, then remove the bowl and stir contents until smooth.  
3. Strain the mixture and cool to room temperature.  Stir in cream and pour into a .5 ltr Whip It! stainless steel cream dispenser, secure the top fitted with a tulip or star tip. refrigerate for at least 30 mins.
4. Screw on one N2O charger.  Shake vigorously (about 8-10 times) and refrigerate for at least 30 mins. for dispensing.

Assembly:

• .5 ltr cream dispenser mousse
• .5 ltr cream dispenser whipped cream
• 1/2 chocolate cake, crumbled up
• fresh berries
• fresh mint

1. Place about a tablespoon of crumbled cake into the bottom of a dessert glass.
2. Dispense a layer of mousse, then top with cake and berries; repeat with another layer.
3. Dispense some whipped cream on top, then garnish with berries, a little crumbled cake and a mint sprig.