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Oct 20, 2020

Malted Chocolate Cake with Bailey's Irish Cream Ganache

This malted chocolate cake with Baileys Irish Cream ganache was a little bit of work, but still, it was fun to make. Plus, it's coated in a chocolatey ganache. 

Malted Chocolate Cake with Bailey's Irish Cream Ganache slice

The cake is flavored with dark chocolate and malted milk powder, just like the Ovaltine you remember from your childhood. 

Then there's the ganache frosting flavored with Baileys Irish Cream. It would actually make an amazing truffle filling. 

Ingredients in this malted chocolate cake:

First, you will need a lot of dark chocolate, which you will have to chop finely. If I were to choose one kitchen task that I find most annoying, it's chopping chocolate. They just haven't invented a small appliance that works for this, not even a food processor. Believe me, I've tried. 

You just have to drag out your trusty chef's knife and chop away. It the end, it's totally worth it. Luckily, this recipe calls for 70% chocolate, which doesn't melt as quickly. 

This recipe also calls for malt extract, which is an ingredient used in brewing. Instead, I substituted barley malt syrup. 

Plus, there's the Baileys Irish cream. As much as I love it, I didn't want to have a bottle hanging around my house calling my name, so my husband found a mini at BevMo. Perfect! 

Malted Chocolate Cake with Bailey's Irish Cream Ganache ingredients

The recipe also calls for malted milk powder, which I had in my pantry, along with golden syrup (you can substitute corn syrup), along with six separated eggs. 

Finally, the recipe calls for 250 grams of caster (superfine) sugar. Instead of buying caster sugar, I weighed out 250 grams of granulated sugar on my trusty scale that is always on my kitchen counter, and then pulsed the sugar a few times in my food processor. You could also do this in a high powered blender. 

In the end, I couldn't really taste the malt or the Irish cream, so you could probably substitute molasses or honey for the malt extract and more cream and a little bourbon for the Irish Cream. 

This cake is so moist and delicious, and the ganache is, well, ganache, which is always amazing. It's from the book, The New Way to Cake by Benjamina Ebuehi, the book the Cake Slice Bakers chose for 2020. 

The recipe doesn't really say how long to let the cake cool in the pan, so I added my best guess and suggested a 5 minute rest in the pan before turning out the cake. 

Be sure to check out everyone else's selections and results. 

Cake Slice bakers logo

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.

Cookbook cover

Our choices for October 2020 were ~ 

Apple Cake with Sage Caramel

Malted Chocolate Cake with Baileys Irish Cream Ganache

Caramelized Plantain Upside-Down Cake 

Malted Chocolate Cake with Bailey's Irish Cream Ganache on a cake plate

    Malted Chocolate Cake with Bailey's Irish Cream Ganache

    Malted Chocolate Cake with Bailey's Irish Cream Ganache
    Yield: 16 servings
    Author: Karen Kerr
    This malted chocolate cake with Baileys Irish Cream ganache was a little bit of work, but still, it was fun to make. Plus, it's coated in a chocolatey ganache.


    For the Cake
    • 1 3/4 cups (175 grams) chopped 70 percent dark chocolate
    • 3/4 cup room temperature unsalted butter
    • 1 1/4 cups (250 grams) caster sugar
    • 2 teaspoons pure vanilla extract
    • 6 large eggs, separated
    • 3 tablespoons malt extract (I used barley malt syrup)
    • 1 1/4 cups (155 grams) all purpose flour
    • 1 teaspoon baking powder
    • 1 tablespoon malted milk powder
    • Pinch of salt
    For the Ganache
    • 2 cups (200 grams) finely chopped 70 percent dark chocolate
    • 1/2 cup heavy cream
    • 1/3 cup Bailey's Irish Cream
    • 5 teaspoons corn syrup or Lyle's Golden Syrup
    • 1 tablespoon salted butter, softened


    To Make the Cake
    1. Heat the oven to 325 degrees F. Spray a 9 inch round cake pan with spray oil and line the bottom with parchment paper. 
    2. Melt the chocolate in a double boiler or with a heat proof bowl over a simmering pan of water. Be sure the bottom does not touch the water. 
    3. Stir occassionally, until the chocolate has melted. Set aside.
    4. In the bowl of a stand mixer, beat the butter, sugar, and vanilla until light and fluffy. Add the egg yolks, one at a time, and beat until incorporated. 
    5. Stir in the cooled melted chocolate and malt extract. Add the flour, baking powder, and malted milk powder and mix on low until just combined. 
    6. Beat the egg whites until you have stiff peaks. Add some of the egg whites to the batter and mix with a spatula until the batter is more loose. 
    7. Fold in the rest of the egg whites until all of the white streaks are gone. 
    8. Pour the batter into the prepared pan and smooth the top. 
    9. Bake for 45 to 55 minutes, until a toothpick comes out clean and the surface is firm. 
    10. Cool in the pan for 5 minutes, and then turn out onto a wire rack. 
    For the Ganache
    1. Place the chopped chocolate into a heat proof bowl. 
    2. Bring the cream, Irish Cream, and Golden Syrup almost to a boil. Before it boils, pour it over the chopped chocolate and whisk until smooth. 
    3. Whisk in the butter. 
    4. Let the ganache cool enough until spreadable. This could take up to 2 hours. Be sure to cover the surface of the ganache with plastic wrap while it's cooling. 
    5. Spread the ganache over the cake with an offset spatula. 



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    cake, malt, Bailey's
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    Would you like to comment?

    1. Genius! I skipped this cake because I didn't know what malt extract was. But I DO have have that barley malt syrup in my cabinet. I'll give it a try. Thanks!

    2. Your cake turned out beautifully Karen. This cake was a little on the rich side for me. I subbed molasses for the malt syrup.

      1. It was super rich. Just a thin slice is plenty!

    3. The ganache is so pretty! I skipped that part because I just thought the cake had enough chocolate in it - man was this a rich cake! It looks so pretty!

    4. Wow this cake is loaded with chocolate and I am here for it! I agree with you about chopping chocolate, it's a chore but worth it. That ganache is amazing!


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