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.
Stout & Baileys Cake Jars
red velvet
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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
Stout & Baileys Cake Jars
Stout & Baileys Cake Jars

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

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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