Stout & Baileys Cake Jars

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

Meanwhile, in a separate bowl, whisk together a splash of vanilla extract, mayonnaise, and water. Set aside

In a different bowl, whisk together the flour, baking soda, baking powder and cocoa powder

Alternating between dry with wet ingredients, add mixtures to the whisked eggs while on low speed

Divide between two 1⁄2-inch sheet pans (about 800 grams per sheet). Bake until set

Melt butter and brown sugar in saucepan

Transfer to bowl

Add 2 eggs, mix with hand mixer on low speed until combined

Add stout, flour, baking powder, cocoa rouge, espresso powder and salt

Transfer to sheet pan. Bake until set

Bring milk and Baileys Original Irish Cream to a boil

Pour over Butter and white chocolate

Use immersion blender to combine

Set aside

Set out 5 cake jars

Use round cutter to cut out pieces of Devil’s Food Cake

Layer on the bottom of jar

Use a piping bag filled with pre-made Vanilla Buttercream to pipe into bottom of jar, just covering the cake.

Use cutter to cut out pieces of Chocolate Espresso Blondies

Layer on top of Vanilla Buttercream

Use a piping bag filled with pre-made Salted Caramel Jam to pipe into jar, just covering the blondie

Sprinkle with pink Himalayan salt

Continue layering cake, buttercream, blondie and caramel jam and salt until almost at the top, leaving a ¼ inch gap.

Using a piping bag, pipe the final layer of Baileys Ganache

Top with crunchy chocolate pearls and gold leaf

Finish all 5 jars