Stout & Baileys Cake Jars
- Difficulty: Hard
- Servings: 5
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 Baileys Original Irish Cream
- 150 Grams Milk
- 10 Grams Butter
- 141 Grams White Chocolate
Allergies
- Eggs
- 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 TWOMeanwhile, in a separate bowl, whisk together a splash of vanilla extract, mayonnaise, and water. Set aside
- STEP THREEIn a different bowl, whisk together the flour, baking soda, baking powder and cocoa powder
- STEP FOURAlternating between dry with wet ingredients, add mixtures to the whisked eggs while on low speed
- STEP FIVEDivide 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 TWOTransfer to bowl
- STEP THREEAdd 2 eggs, mix with hand mixer on low speed until combined
- STEP FOURAdd stout, flour, baking powder, cocoa rouge, espresso powder and salt
- STEP FIVETransfer to sheet pan. Bake until set
- BAILEYS GANACHE:STEP ONE: Bring milk and Baileys Original Irish Cream to a boil
- STEP TWOPour over Butter and white chocolate
- STEP THREEUse immersion blender to combine
- STEP FOURSet aside
- CAKE JAR ASSEMBLY:STEP ONE: Set out 5 cake jars
- STEP TWOUse round cutter to cut out pieces of Devil’s Food Cake
- STEP THREELayer on the bottom of jar
- STEP FOURUse a piping bag filled with pre-made Vanilla Buttercream to pipe into bottom of jar, just covering the cake.
- STEP FIVEUse cutter to cut out pieces of Chocolate Espresso Blondies
- STEP SIXLayer on top of Vanilla Buttercream
- STEP SEVENUse a piping bag filled with pre-made Salted Caramel Jam to pipe into jar, just covering the blondie
- STEP EIGHTSprinkle with pink Himalayan salt
- STEP NINEContinue layering cake, buttercream, blondie and caramel jam and salt until almost at the top, leaving a ¼ inch gap.
- STEP TENUsing a piping bag, pipe the final layer of Baileys Ganache
- STEP ELEVENTop with crunchy chocolate pearls and gold leaf
- STEP TWELVEFinish all 5 jars
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