The incredible cake is cascading with profiteroles and shards of salted peanut toffee.
Preheat oven to 200C
Make sables by combining butter, brown sugar and flour in stand mixer until combined, wrap in cling film and refrigerate until required.
Bring water, milk and butter to boil. Remove from heat. Drop in flour all at once and stir until combined. Return to high heat and beat vigorously until dough comes away from sides of saucepan, approx. 2 minutes. Add to stand mixer and beat in eggs 1 at a time until glossy and smooth. You may not need all eggs. . Put dough into piping bag fitted with 9mm plain nozzle and pipe small mounds onto lined baking tray approx. size of 10c coin. Flatten tops with damp finger. You will need approx. 20 small profiteroles to go inside the cake. Now pipe additional choux to golf ball sized rounds. Flatten off tops with wet fingers and top the larger profiteroles with 5cm rounds of sable dough that has been rolled to approx 3mm thick. Bake in oven for 22 minutes or until puffed and golden
Preheat oven to 180C
Make crème pat by boiling 1 cup milk and Irish whiskey and cream based liqueur. Whisk egg yolks, sugar and vanilla, add flour. Once mixed add ¼ milk and mix well. Return to milk mixture and continue to heat until thick and glossy. Refrigerate until needed.
Place ½ of the crème pat into piping bag fitted with 3mm nozzle and proceed to fill the smaller profiteroles
Grease and flour cake tin
Add Guinness to saucepan with butter and melt, whisk in cocoa and sugar. Meanwhile beat sour cream eggs and vanilla and add to Guinness mixture, finally whisk in flour and bi-carb.
Repeat with the Irish whiskey and cream based liqueur cake mixture
Starting with Irish whiskey and cream based liqueur mixture pour a layer approx. 20mm thick into greased bundt tin. Now place small profiteroles into the cake batter in a ring making sure to have minimal gaps between each one. Continue alternating layers of cake mixes until the tin is ¾’s full(it’ll rise)
Put into preheated oven and cook for 40 minutes or until wooden skewer comes out clean, allow to cool slightly in the tin and turn out.
Pipe crème pat into large profiteroles.
Make ganache by melting butter in cream and Irish whiskey and cream based liqueur and bring to boil and whisk into chocolate until smooth. Place cake onto wire rack sitting on top of deep roasting pan and proceed to coat the cake in ganache by pouring it over the top. Place cake on wire rack into fridge so ganache can firm up. Reserve the remaining ganache and repeat this process 3-4 more times to get a nice thick coating of ganache on the cake.
Make toffee by melting sugar until golden brown and pouring molten sugar over lined tray and top with peanuts and sea salt, set aside to set and break up into pieces when required.
To assemble remove cake from fridge and top with 5 of the large profiteroles. Break up the toffee into large shards and stick into the top of the cake in between each profiterole. Any remaining toffee can be pulsed in a food processor and sprinkled over the cake.
Nutritional analysis per serving (52 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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