Malted Chocolate Cake with a Baileys Glaze for #thecakeslicebakers
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 of the month 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.
Our choices for October 2020 were:
Apple Cake with Sage Caramel
- All That's Left Are The Crumbs
- Amandie Bakes
- Culinary Adventures with Camilla
- Camille Cooks
- Sweet Sensations
Malted Chocolate Cake with Baileys Irish Cream Ganache
Caramelized Plantain Upside-Down Cake
I went a little off script on this one! I had put this gorgeous chocolate cake batter into the pan and popped it into the oven and then was reading the ganache ingredients and just couldn't bring myself to cover this cake with even more chocolate... I wanted to enjoy that beautiful cake as it was! But I still wanted to hit the Bailey's note called for, so I opted for a Bailey's infused glaze instead which ended up being a wonderful accompaniment to the rich chocolate flavor of the cake.
The cake rose so beautifully in the pan from all those whipped egg whites, but is still deep, dark, and truly dense! You can cut very small pieces of this cake and it's so rich and satisfying. Absolutely a wonderful treat for the end of the day, alongside a cup of milk or coffee, or maybe some vanilla ice cream! I loved the texture and taste of this one. This would be a fantastic and impressive treat to serve to company.
Malted Chocolate Cake with a Baileys Glaze
1 3/4 cups dark chocolate chips
3/4 cup butter, softened
1 1/4 cups sugar
2 tsp vanilla extract
6 eggs, separated
3 TBS malt extract
1 1/4 cups all-purpose flour
1 tsp baking powder
1 TBS malted milk powder
1/4 tsp salt
1 cup sifted powdered sugar
- Preheat the oven to 325 degrees. Grease an 8 or 9" cake pan very well with baker's spray.
- Place the chocolate in a double boiler, or in a heatproof bowl set atop a pan of simmering water (be sure the bottom of the bowl doesn't touch the water). Stir occasionally until chocolate melts. Remove from heat and set aside.
- Place the softened butter in the bowl of a stand mixer and add in the sugar and vanilla. Beat on medium-high to high speed until butter mixture is light and creamy (a couple minutes). Add in the egg yolks, make sure they are well incorporated then add in the melted and cooled chocolate and the malt extract and whisk until combined.
- Fold in the flour, baking powder, and the malted milk powder until you have a thick batter.
- Set the batter aside and combine the egg whites and dash of salt and whisk for 2-3 minutes or until they reach stiff peaks.
- Blend about 1/4 of the egg whites into the batter to loosen it up, using the folding method.
- Fold the remainder of the egg whites into the batter until no streaks remain.
- Scrape the batter into the prepared cake pan. Bake 45-55 minutes for a 9" cake pan, and about 15 minutes longer for an 8" pan, checking at 55 minutes. Check for doneness with a skewer (also check for "wiggle" in the middle of the cake). It will sink if it's not fully cooked through, be sure cake is firm to touch and fully set.
- While cake is cooling, prepare the glaze by whisking together the Baileys and sifted powdered sugar into a thick, but pourable glaze.
- After about 10-15 minutes, turn cake out from cake pan and set on a plate. Pour the glaze slowly over the warm cake, allowing it to soak in.
Recipe adapted from Benjamina Ebuehi's A New Way to Cake
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