Chocolate Loaf Cake with Baileys Whipped Ganache Frosting

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"Dark chocolate loaf cake with a delicious whipped ganache frosting"
-- @dreamybaker

Recipe Intro From dreamybaker

This Chocolate Loaf Cake with Baileys Whipped Ganache Frosting is every chocolate lovers dream. The moist cake and rich frosting make for a decadent sweet treat. 

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  • Recipe Card
Prep time: 30mins
Cook time: 2hrs
Serves or Makes: 6

Recipe Card

ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup nuetral oil
  • 1 1/2 cups All Purpose Flour
  • 1/2 cup Dutch-Processed Cocoa Powder
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 1/2 cups White Granulated Sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 8 ounces Semi sweet Chocolate
  • 1 cup Heavy Whipping Cream
  • 30 millileters Baileys
  • 1/2 teaspoon salt

Method

  • Step 1

    Preheat oven to 350°/175C. Butter and line with parchment paper a 9x5" loaf pan, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, baking soda and baking powder in a medium bowl; set aside.



  • Step 2

    In the bowl of your stand mixer or using an electric hand mixer on medium-high speed, beat oil, butter and sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions, beat until mixture is very light and doubled in volume, 5–8 minutes. Beat in the vanilla extract.



  • Step 3

    Reduce mixer speed to low and add the dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients making sure not to overmix. Pour the batter into your prepared loaf pan.

  • Step 4

    Bake the cake for 60-70 mins until a tester inserted into the center of the cake comes clean. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.



  • Step 5

    While the cake is baking chop the semi-sweet chocolate finely and place in a bowl. Heat the heavy cream in a sauce pan or microwave until boiling and pour over chopped chocolate. Cover bowl for 5-6 mins. Stir to combine and add Baileys.

  • Step 6

    Let the ganache cool completely at room temperature for 2 hours or in the refrigerator for 30 mins.Once the ganache is cooled place it in the bowl of a stand mixer fit with a whisk attachment or a hand mixer, whip the ganache on medium/high speed until light and fluffy.

  • Step 7

    Once the cake is cooled frost it with the prepared ganache using the an offset spatula. Cut into slices and enjoy.