Malted Chocolate Cake with Baileys Cream Ganache
If you are after the ultimate chocolate cake, THIS is it—look no further. I simply couldn’t get enough of this masterpiece crafted by the talented Benjamina Ebuehi. From the first indulgent bite, it’s evident that this cake offers the perfect balance of rich, chocolatey flavor and a melt-in-your-mouth texture. And let’s talk about the ganache—oh, it’s nothing short of perfection, serving as the creamy, smooth icing on the cake.
Malted Chocolate Cake with Baileys Cream Ganache
Print RecipeIngredients
- 175g roughly chopped 70% dark chocolate
- 170g unsalted butter, room temperature
- 250g caster sugar
- 10ml vanilla extract
- 6 eggs, separated
- 60g malt extract
- 155g plain flour
- 1 tsp baking powder
- 15g malted milk powder
- pinch of salt
Ganache
- 200g finely chopped 70% dark chocolate
- 120ml heavy cream
- 80ml Baileys Irish Cream
- 25ml corn syrup or golden syrup
- 15g unsalted butter, softened
Instructions
- Preheat the oven to 170°C. Grease a round 23cm cake pan and line the bottom with baking paper.
- To make the cake, place the chocolate in a heatproof bowl. Set the bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Melt the chocolate, stirring every so often.Set aside to cool slightly. Using a stand mixer fitted with the paddle attachment or electric whisk, beat the butter, sugar and vanilla until light and fluffy. Gradually beat in the egg yolks before stirring in the cooled, melted chocolate and malt extract. Fold in the flour, baking powder and malted milk powder to get a smooth, thick batter. In a medium bowl, whisk the egg whites and salt for 2 to 3 minutes, or until stiff. Take one-quarter of the egg whites and stir it into the chocolate batter to loosen it up. Carefully fold in the rest of the egg whites until the batter is smooth with no streaks. Scoop the batter into the cake pan and bake for 45 to 55 minutes, or until the cake is firm to the touch and a toothpick inserted in the centre comes out clean. If the cake is taken out too early, it may sink in the middle.
- To make the ganache, place the chopped chocolate in a bowl. Place the cream, Baileys and corn syrup in a small saucepan and heat until it’s just about to come to a boil. Remove from the heat and pour the cream over the chopped chocolate, stirring until the chocolate has melted. Stir in the butter until you have a smooth and glossy ganache. Cover the ganache with plastic wrap, making sure it touches the surface of the ganache. Set it aside at room temperature to thicken to a spreadable consistency. This could take up to a couple of hours depending on the temperature of your kitchen.
- Use a palette knife or offset spatula to spread a thick layer of ganache on the top and sides of the cake.
Malted Chocolate Cake with Baileys Cream Ganache