Yield: 10-12 SERVINGS
Prep time: 1HR
Cook time: 40 MIN
Total time: 1HR 40 MIN
This milk chocolate layer cake is filled with peanut butter frosting, caramelized bananas, covered with mini chocolate chips, and topped with more frosting and Lindor truffles! The classic chocolate-peanut butter combo is heavenly and the bananas in the center are a perfect touch.
FOR THE CHOCOLATE CAKE:
1 box milk chocolate cake mix
1 box instant chocolate pudding mix
1 cup water
⅓ cup + 1 tbsp vegetable oil
FOR THE CARAMELIZED BANANAS:
3 tbsp butter
3 bananas, sliced
3 tbsp brown sugar
FOR THE PEANUT BUTTER FROSTING:
1 cup butter
1 cup shortening
8 cups powdered sugar
1 cup peanut butter
2 tsp vanilla
5-6 tbsp water
FOR THE GANACHE:
¾ cup semi-sweet chocolate chips
½ cup heavy cream
FOR THE TOPPING:
½ bag (6 oz) mini semi-sweet chocolate chips
9-10 Lindor milk chocolate truffles
TO MAKE THE CAKE:
Preheat oven to 350°F(177°C) and prepare three 8-inch round cake pans, spray them with baking cooking spray or grease them and use parchment circles at the base of each pan.
In a large bowl, combine the cake mix, pudding mix, water, oil, and eggs. Divide the batter among the 3 pans, and bake according to package directions.
Remove the cakes to cool completely and then wrap them each in saran wrap. Transfer them to the fridge for at least an hour.
TO MAKE THE CARAMELIZED BANANA:
Meanwhile, make the caramelized bananas so that they have time to cool as well. In a saute pan, melt the butter over medium-high heat. add the sliced bananas and brown sugar and cook for approximately 5 minutes or until they caramelize and become syrupy.
Remove them from the heat, and let them cool until they’re room temperature.
TO MAKE PEANUT BUTTER FROSTING:
In a large mixing bowl, beat the shortening and butter until smooth. add in half of the powdered sugar and continue to mix. add in the peanut butter, vanilla, and 5 tbsp of water and mix until smooth. Finish with the rest of the powdered sugar. If the frosting is too thick, add 1 more tbsp of water.
Make sure that all of the layers are level. If they aren’t, use a serrated knife to even them out.
Place the first layer of cake on a plate or cake board. Using a spatula, spread a light layer or frosting on top of the cake. Fill a piping bag or a baggie with a hole cut with about 1 cup of frosting. Pipe a border or moat around the edge of the cake. This will help keep the bananas inside the cake. The frosting should be about ½ inch from the edge.
Pour half of the bananas in the center of the moat/border. Place the second layer of cake on top and then repeat the frosting/banana process again. Flip your last cake layer upside down and place it on top so that the smoothest part is on top.
Reserve ½ – ¾ cup of frosting for the topping of the cake. With the remainder of the frosting, cover the entire cake. Basically, make a light layer of frosting to cover the cake which will act like a “primer” for the second round of frosting. When it’s done, place it in the freezer for 15 minutes or the fridge for 30.
Once it’s set, apply the second layer of peanut butter frosting. Use a spatula to smooth the top and a cake smoother to do the sides if you have it. after it’s at the desired smoothness, start the ganache.
FOR THE GANACHE:
In a shallow bowl, microwave the heavy cream and chocolate chips until melted. Whisk the ganache until smooth. Set it aside to cool and thicken.
In another bowl, pour all of the mini chocolate chips. Using your hand press the chocolate chips into the base of the cake creating an even layer at the bottom.
When finished, pour the chocolate ganache along the edge of the cake. Use a squirt bottle, piping bag or spoon and drip the chocolate along the edge. It will stop itself, just be sure to continue the drip in an even motion. Fill the top of the cake with more ganache once you have finished the drip.
Place the cake in the fridge to set for about 5-10 minutes. With the reserved frosting, pipe peanut butter frosting swirls or dollops on the top and then add Lindor balls on top.
Store the cake in the refrigerator, but make sure to let it get to room temperature before serving so that the bananas are soft.