Tuesday, October 20, 2020

Malted Chocolate Cake with Baileys Irish Cream Ganache #CakeSliceBakers

This cake is very deceiving with it's look of elegance.  It goes together very quickly and is just as rich and decadent as it looks.  


It is my selection for this month's edition of The Cake Slice Bakers......



Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.




It is a new year and a new book - The New Way To Cake - and our choices for October 2020 were ~ 


Apple Cake with Sage Caramel

Malted Chocolate Cake with Baileys Irish Cream Ganache

Caramelized Plantain Upside-Down Cake 

You can see how dense and fudgy this cake is.  It is very rich and a small slice is all you need.  While I would normally say a one layer cake serves 8 this one easily serves 12 because of the richness. 

I loved the cake more than I loved the ganache.  I am not a huge Irish Cream fan and that flavor seemed to take over the entire cake.  I will make this cake again and omit the Irish Cream, perhaps opting for peppermint flavoring instead.  I think that would make an amazing Christmas cake.

I didn't have any malt extract nor could I find any, so I substituted molasses.  I did add the malt powder but I didn't notice any malt flavor to the cake. I used Carollan's Irish Cream instead of Bailey's because as stated earlier, I am not an Irish Cream fan so didn't want to spend the extra $$ for Bailey's.






    Cake, Desserts, Chocolate
    Desserts, Cake
    American
    Yield: 12 servings
    Author: Wendy Klik
    Print
    Malted Chocolate Cake with Irish Cream Ganache

    Malted Chocolate Cake with Irish Cream Ganache

    This cake is very deceiving with it's look of elegance. It goes together very quickly and is just as rich and decadent as it looks.

    Ingredients

    • 2 (10 oz) pkgs. 70% dark chocolate chips (I used Ghiradelli 72%)
    • 3/4 + 1 T. butter, room temperature
    • 1 1/4 c. sugar
    • 2 t. vanilla
    • 6 eggs, separated
    • 1 T. molasses
    • 1 1/4 c. flour
    • 1 t. baking powder
    • 1 T. malted milk powder
    • pinch of salt
    • 1/2 c. heavy cream
    • 1/3 c. Irish Cream
    • 5 t. corn syrup

    Instructions

    1. Place 1 3/4 cups of the chocolate chips into a microwave safe bowl.  Microwave on high for 30 seconds, stir and then microwave in 15 second increments, stirring after each, until melted and smooth.  Set aside to cool.
    2. Place the butter, sugar and vanilla in the large bowl of a stand mixer fitted with th paddle attachment and cream until light and fluffy.  Add the egg yolks, one at a time, beating after each.  Stir in the melted chocolate and molasses.
    3. Sift the flour, baking powder and malted milk powder over the top of the batter and mix on low speed until incorporated and the batter is smooth and thick.  Set aside.
    4. In small bowl of stand mixer, fitted with the whisk attachment, whip the egg whites until stiff. 
    5. Fold one quarter of the egg whites into the batter to loosen it and then fold in  the remaing egg whites until no white streaks are showing. 
    6. Pour batter into a 9" round baking pan that has been treated with cooking spray.  Bake in a preheated 325* oven for 50-55 minutes. 
    7. Remove to a cooling rack and let cool in pan for 15 minutes before removing to rack to cool completely.
    8. Place the remaining chocolate chips in a heat proof bowl.  Place the cream, Irish cream, syrup and salt in a small saucepan and heat until very hot but not yet boiling.  Pour over the chocolate chips and stir until completely melted.  Stir in the butter until chocolate is glossy.  
    9. Place the cake onto a serving platter and spread the ganache over the top of the cake in a thick layer.  Cover with plastic wrap pressing onto the ganache and refrigerate until ready to serve.

    Notes:

    Adapted from The New Way to Cake by Benjamina Ebuehi.

    Calories

    288.79

    Fat (grams)

    9.12

    Sat. Fat (grams)

    4.90

    Carbs (grams)

    43.32

    Fiber (grams)

    0.93

    Net carbs

    42.39

    Sugar (grams)

    31.92

    Protein (grams)

    5.21

    Sodium (milligrams)

    104.17

    Cholesterol (grams)

    106.72
    Created using The Recipes Generator

    8 comments:

    1. Your cake looks like delicious chocolatey goodness on a plate. Oh, my! I would love a small slice of this.

      ReplyDelete
      Replies
      1. A small slice is about all I could handle Cam, it is very rich.

        Delete
    2. I did malt extract and powder and still didn't notice the flavor - I think it's kind of like when you add espresso to chocolate cake, it just adds a nice depth of flavor maybe? I love the idea of adding peppermint into the ganache for a beautiful Christmassy cake!

      ReplyDelete
    3. I didn't really notice malt flavor either, or Irish cream! Love your peppermint idea!

      ReplyDelete
      Replies
      1. I thought the Irish Cream was overwhelming. Perhaps I measured wrong?

        Delete
    4. There's nothing like a dense but moist chocolate cake! For my family of chocoholics I would have to double the recipe and they would love it. YUM!

      ReplyDelete

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