Stout & Baileys Cake Jars
This Stout & Baileys Cake Jar features 8-layers of Devil’s Food Cake stacked between chocolate espresso blondies, salted caramel jam, vanilla buttercream and a creamy Baileys Original Irish Cream white chocolate ganache.
Ingredients
Shopping List
Devil’s Food Cake:
3 Eggs
350 Grams Sugar
241 Grams Mayonnaise
257 Grams Water
282 Grams Flour
7 Grams Baking Soda
1 Gram Baking Powder
85 Grams Cocoa Powder
Splash of Vanilla Extract
Chocolate Espresso Blondies:
113 Grams Butter
250 Grams Brown Sugar
2 Eggs
184 Grams Flour
7.5 Grams Baking Powder
18 Grams Cocoa Rouge
3.7 Grams Salt
2 tbsp. Stout
1 tbsp. Espresso Powder
Baileys Ganache:
150 Grams Milk
10 Grams Butter
141 Grams White Chocolate
Allergies
Egg
Milk
Wheat
Directions
- DEVIL’S FOOD CAKE:
- STEP ONE
Preheat over to 350 degrees. In a stand mixer fitted with a whisk attachment, whisk eggs and sugar for 8 minutes on medium-high speed
- STEP TWO
Meanwhile, in a separate bowl, whisk together a splash of vanilla extract, mayonnaise, and water. Set aside
- STEP THREE
In a different bowl, whisk together the flour, baking soda, baking powder and cocoa powder
- STEP FOUR
Alternating between dry with wet ingredients, add mixtures to the whisked eggs while on low speed
- STEP FIVE
Divide between two 1⁄2-inch sheet pans (about 800 grams per sheet). Bake until set
- CHOCOLATE ESPRESSO BLONDIES:
- STEP ONE
Melt butter and brown sugar in saucepan
- STEP TWO
Transfer to bowl
- STEP THREE
Add 2 eggs, mix with hand mixer on low speed until combined
- STEP FOUR
Add stout, flour, baking powder, cocoa rouge, espresso powder and salt
- STEP FIVE
Transfer to sheet pan. Bake until set
- BAILEYS GANACHE:
- STEP ONE
Bring milk and Baileys Original Irish Cream to a boil
- STEP TWO
Pour over Butter and white chocolate
- STEP THREE
Use immersion blender to combine
- STEP FOUR
Set aside
- CAKE JAR ASSEMBLY:
- STEP ONE
Set out 5 cake jars
- STEP TWO
Use round cutter to cut out pieces of Devil’s Food Cake
- STEP THREE
Layer on the bottom of jar
- STEP FOUR
Use a piping bag filled with pre-made Vanilla Buttercream to pipe into bottom of jar, just covering the cake.
- STEP FIVE
Use cutter to cut out pieces of Chocolate Espresso Blondies
- STEP SIX
Layer on top of Vanilla Buttercream
- STEP SEVEN
Use a piping bag filled with pre-made Salted Caramel Jam to pipe into jar, just covering the blondie
- STEP EIGHT
Sprinkle with pink Himalayan salt
- STEP NINE
Continue layering cake, buttercream, blondie and caramel jam and salt until almost at the top, leaving a ¼ inch gap.
- STEP TEN
Using a piping bag, pipe the final layer of Baileys Ganache
- STEP ELEVEN
Top with crunchy chocolate pearls and gold leaf
- STEP TWELVE
Finish all 5 jars
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