Irish Layered Cake
A Chocolate Irish Stout Cake, layered with An Irish Whiskey Smoked Salt Caramel Sauce and a Bailey’s Irish Pastry Cream.
| Servings | Prep Time |
| 8 – 10servings | 2hour |
| Passive Time |
| 1hour |
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Ingredients
- 1recipe Chocolate Irish Stout Cake,recipe here
- 1recipe Irish Whiskey Smoked Salt Caramel,recipe here
- 1recipe Bailey’s Irish Pastry Cream,recipe here
- 1/2cup oats, flakedtoasted
Instructions
- Before assembly, make sure that the Chocolate Irish Stout Cake has cooled to room temperature.
- Trim the tops off both cakes to create a flat surface, and then cut each in half horizontally. Place a top half upside down onto a cake plate or platter.
- Drizzle 2 tablespoons of the Irish Whiskey-Smoked Caramel Sauce evenly over the cake layer.
- Divide the Bailey’s Irish Pastry Cream into four equal parts. Place 1 portion of the pastry cream on top of the caramel, and spread evenly with an offset spatula to a half-inch of the edge of the cake. Top the pastry cream with another layer of the cake and repeat with the caramel, pastry cream and cake layer three more times.
- To garnish the cake, make a pattern with the remaining caramel sauce over the top layer of pastry cream. Garnish with some toasted oats (flaked oats toasted in a 350°F/177°C for 8 – 10 minutes and cooled) or cacao nibs.
Recipe Notes
Using the same recipes as above, this Irish Layered Cake can become an Irish Trifle:
