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Ombre Chocolate Cake Is Absolutely Delicious

This ombre chocolate cake recipe is absolutely delicious & surprisingly easy to make! It’s tender cake layers & decadent frosting are packed with chocolate!

What gives this chocolate cake its incredible chocolate flavor is the type of cocoa used in the cake batter and buttercream that making this a show-stopper dessert perfect for any occasion!

Ingredients

Ombre Chocolate Cake Layers:

2 1/4 cups all-purpose flour (290 grams)

3 cups granulated sugar (600 grams)

2 1/2 tsp baking powder (10 grams)

1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)

1 1/2 cups buttermilk, room temperature (345 grams)

2 Tbsp vegetable oil (28 grams)

1 tsp salt (6 grams)

2 tsp instant coffee (4 grams) – optional

1 cup unsalted butter, room temperature (226 grams) – 2 sticks

2 tsp. vanilla extract (8 grams)

Chocolate Buttercream Frosting:

3 cups unsalted butter, room temperature (678 grams)

1 Tbsp vanilla extract or vanilla bean paste (12 grams)

1 tsp salt (6 grams)

10 cups powdered sugar (1250 grams)

1/3 cup heavy cream (or whipping cream) (75 grams)

Ombre Cake Layer Add Ins:

Bowl 1: 2 Tbsp all-purpose flour (16 grams) + 1 1/2 tsp sifted dark cocoa powder (3 grams)

Bowl 2: 2 Tbsp all-purpose flour (16 grams) + 1 Tbsp sifted dark cocoa powder (6 grams)

Bowl 3: 1 Tbsp all-purpose flour (8 grams) + 2 Tbsp sifted dark cocoa powder (12 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams)

Ombre Chocolate Buttercream Add Ins:

Bowl 1: 1 Tbsp sifted dark cocoa powder (6 grams)

Bowl 2: 3 Tbsp sifted dark cocoa powder (18 grams)

Bowl 3: 1/4 cup sifted dark cocoa powder (25 grams) + 1/2 cup melted milk chocolate + 1 Tbsp heavy cream

Bowl 4: 1/3 cup sifted dark cocoa powder (33 grams) + 1/2 cup melted dark chocolate + 2 Tbsp heavy cream

Instructions

Ombre Chocolate Cake Layers:

Preheat oven to 350°F. Line four 7″ or three 8″ pans with parchment rounds, and grease with non-stick baking spray.

Mix together 2 1/2 cups all purpose flour, 3 cups sugar, 1 1/2 tsp baking powder, 1 tsp salt and 2 tsp of instant coffee (optional) in a stand mixer with a paddle attachment or hand mixer until fully combined.

Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.

Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.

Add in 2 tsp of vanilla extract and 2 Tbsp of vegetable oil, and mix at a low speed until fully incorporated.

Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.

Divide the batter evenly between three or four bowls

Mix the following ingredients into each bowl of batter to create ombre colored chocolate cake batter:

Bowl 1: 3 Tbsp all-purpose flour (24 grams) and 1 1/2 tsp dark cocoa powder (3 grams)

Bowl 2: 2 Tbsp all-purpose flour (16 grams) and 1 Tbsp dark cocoa powder (6 grams)

Bowl 3: 1 Tbsp all-purpose flour (8 grams) and 2 Tbsp dark cocoa powder (12 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams)

Pour each color of flour into one of the prepared cake trays.

Bake for 34-35 minutes or until a toothpick has a little damp crumbs. Let the pan cool for 10 minutes, then use a spoon to brush around the perimeter of the pan to separate the cake from the pan.

Place layers of cake in the freezer for 30 minutes to speed up the cooling process. After the layers have cooled completely, carefully flip the pan and remove the layers.

Use a serrated knife to flatten the top of the layers just before you plan to assemble the gear, or you can wrap and freeze them in advance.

Chocolate Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.

Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a low speed.

Slowly add in 10 cups of powdered sugar, 1 cup at a time. Alternate with small splashes of 1/3 cup of cream.

Continue mixing at low speed for several minutes, until desired consistency is achieved.

Divide the dough evenly into three or four bowls (depending on how many layers of cake you’re making). I like to use a digital kitchen scale to weigh my pans and make sure they all have the same amount of flour.

Mix the following ingredients into each bowl of ice cream to create the ombre chocolate butter cream:

Bowl 1: 1 tsp regular unsweetened cocoa powder (6 grams)

Bowl 2: 2 Tbsp dark cocoa powder (12 grams)

Bowl 3: 3 Tbsp dark cocoa powder (18 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams) and 1/4 cup melted dark chocolate (40 grams)

To Assemble This Chocolate Ombre Cake:

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Start with the darkest chocolate cake layer, and frost it with an even layer of the most chocolatey buttercream. Repeat with the remaining cake layers, moving from the most intensely chocolate to the least.

Add a thin coat of frosting around the the cake using the overhanging frosting to fully cover the cake layers.

Smooth with an ice scraper, then cool the cake in the refrigerator (20 minutes) or freezer (10 minutes) until the frosting is hard to touch.

Place the remaining frosting in large piping bags fit with a Wilton 1M frosting tip, and pipe buttercream roses around the cake.

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CHOCOLATE AND PISTACHIO NAKED LAYER CAKE

Yield: 8 SERVINGS

Prep time: 2 HR

Cook time: 20 MIN

Total time: 18 HR

With lovely layers of moist chocolate cake, dark chocolate ganache, crunchy chocolate crumble and a luxurious pistachio buttercream, this chocolate pistachio naked cake is a three-layer masterpiece!

 

INGREDIENTS:

FOR THE CHOCOLATE CAKE:

1 cup (200g) granulated sugar

1 cup (120g) all-purpose flour

½ cup (60g) Dutch-process cocoa powder, sifted

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

2 large eggs, at room temperature

¾ cup full fat buttermilk

⅓ cup light olive oil or grapeseed oil

2 teaspoons vanilla extract

FOR THE CHOCOLATE CRUMB:

⅔ cup (105g) flour

1 teaspoon (4g) cornstarch

½ cup (100g) sugar

½ cup (65g) good quality Dutch-process cocoa powder

4g kosher salt (1 teaspoon)

6 tablespoons (85g) butter, melted

½ cup chopped pistachios, for garnish

FOR THE PISTACHIO BUTTERCREAM:

½ cup (1 stick/113g) unsalted butter, at room temperature

¼ cup (40g) powdered sugar, sifted

¾ cup (230g) pistachio paste or pistachio butter

pinch salt

¼ teaspoon pistachio extract (optional)

FOR THE CHOCOLATE GANACHE:

3 ounces (86g) dark chocolate (60-70%), finely chopped

⅓ cup (76ml) heavy cream

1 tablespoon unsalted butter, softened and cut into cubes

 

DIRECTIONS:

TO MAKE THE CHOCOLATE CAKE:

Preheat oven to 350ºF (181ºC). Line the bottom of a (9-by-12-inch) quarter sheet pan with parchment; lightly butter bottom and sides.

In a mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt until evenly incorporated.

In a small bowl or 2-cup glass measuring cup, whisk together egg, buttermilk, oil and vanilla. Pour into bowl with dry ingredients and mix until just combined and no streaks of flour remain.

Pour into the prepared baking sheet and spread into an even layer.

Bake for 15 to 20 minutes or until the top is springy and a toothpick inserted near the center comes out with a few moist crumbs attached but no raw batter.

Place pan on a cooling rack and let cool completely. Once cooled, the cake can be tightly wrapped with plastic wrap and refrigerated overnight or frozen for up to 1 week.

TO MAKE THE CHOCOLATE CRUMB:

Preheat the oven to 300ºF (150ºC).

Combine the flour, cornstarch, sugar, cocoa powder, and salt in a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Whisk on low speed until well mixed.

Add the melted butter and blend until the mixture starts to come together in small clusters.

Spread the clusters on a parchment or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. Let cool completely. The crumbs will harden further as they cool. (Make ahead: store in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer)

 

TO MAKE THE PISTACHIO BUTTERCREAM:

Cream butter with an electric mixer on medium-high speed. Add powdered sugar and beat until smooth and fluffy.

Add pistachio paste, salt and pistachio extract and beat until light and fluffy, scraping down the sides of the bowl as needed.

TO MAKE THE CHOCOLATE GANACHE:

Place chopped chocolate in a heat-proof bowl.

Heat cream in a small saucepan over medium-low heat until it just starts to steam and barely bubble around the edges (do not let it boil).

Pour hot cream over the chocolate and let sit for 30 seconds, then start gently whisking, working in concentric circles starting in the center until smooth and glossy.

Add butter, one cube at a time, gently whisking until smooth before adding the next.

 

ASSEMBLY:

Invert the cake onto a fresh piece of parchment paper; peel off the parchment from the bottom of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake, cutting them out from opposite corners of the rectangle, getting as close to the edges as possible. These are your top 2 cake layers.

Cut out two almost half-circles (as large as you can) from the remaining scraps of cake. These, along with any leftover scraps, will come together to make the bottom layer of the cake.

Clean the cake ring and place it in the center of a sheet pan on top of a round of parchment paper (you can also use a 6-inch cake pan or springform pan with a removable bottom). Line the inside of the cake ring with 1 strip of acetate.

Piece together the two half circles and additional cake scraps as needed to form a flat even layer in the bottom of the cake ring, using the back of your hand to tamp the scraps together.

Use the back of a spoon to spread half of the ganache in an even layer over the cake.

Sprinkle one-third of the chocolate crumbs and a few chopped pistachios evenly over the ganache, pressing them lightly into the ganache so they stick.

 

Use the back of a spoon to spread one-third of the pistachio buttercream as evenly as possible over the crumbs. Spread to the edges using the back of a spoon or an offset spatula.

Set a second cake round on top of the frosting, and repeat layers of ganache, crumbs, and buttercream.

Gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. (Depending on the width of your acetate, you may need to do this before adding the second layer instead).

Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining buttercream. Sprinkle with the remaining chocolate crumbs and more chopped pistachios, if desired.

Place the sheet pan in the refrigerator and chill for a minimum of 12 hours to set the cake and filling. You can also cover and freeze the assembled cake for up to 2 weeks (if frozen, put it in the refrigerator to thaw the night before you want to serve it).

At least 1 hour before you want to serve the cake, place the cake on a platter or cake stand. Gently remove the cake from the cake ring and carefully peel off the acetate. Let sit at cool room temperature for about an hour before slicing and serving. The finished cake can be refrigerated, wrapped in plastic wrap, for up to 3 days.

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Ombre Chocolate Cake Is Absolutely Delicious

This ombre chocolate cake recipe is absolutely delicious & surprisingly easy to make! It’s tender cake layers & decadent frosting are packed with chocolate!

What gives this chocolate cake its incredible chocolate flavor is the type of cocoa used in the cake batter and buttercream that making this a show-stopper dessert perfect for any occasion!

 

Ingredients

Ombre Chocolate Cake Layers:

2 1/4 cups all-purpose flour (290 grams)

3 cups granulated sugar (600 grams)

2 1/2 tsp baking powder (10 grams)

1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)

1 1/2 cups buttermilk, room temperature (345 grams)

2 Tbsp vegetable oil (28 grams)

1 tsp salt (6 grams)

2 tsp instant coffee (4 grams) – optional

1 cup unsalted butter, room temperature (226 grams) – 2 sticks

2 tsp. vanilla extract (8 grams)

Chocolate Buttercream Frosting:

3 cups unsalted butter, room temperature (678 grams)

1 Tbsp vanilla extract or vanilla bean paste (12 grams)

1 tsp salt (6 grams)

10 cups powdered sugar (1250 grams)

1/3 cup heavy cream (or whipping cream) (75 grams)

Ombre Cake Layer Add Ins:

Bowl 1: 2 Tbsp all-purpose flour (16 grams) + 1 1/2 tsp sifted dark cocoa powder (3 grams)

Bowl 2: 2 Tbsp all-purpose flour (16 grams) + 1 Tbsp sifted dark cocoa powder (6 grams)

Bowl 3: 1 Tbsp all-purpose flour (8 grams) + 2 Tbsp sifted dark cocoa powder (12 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams)

Ombre Chocolate Buttercream Add Ins:

Bowl 1: 1 Tbsp sifted dark cocoa powder (6 grams)

Bowl 2: 3 Tbsp sifted dark cocoa powder (18 grams)

Bowl 3: 1/4 cup sifted dark cocoa powder (25 grams) + 1/2 cup melted milk chocolate + 1 Tbsp heavy cream

Bowl 4: 1/3 cup sifted dark cocoa powder (33 grams) + 1/2 cup melted dark chocolate + 2 Tbsp heavy cream

 

Instructions

Ombre Chocolate Cake Layers:

Preheat oven to 350°F. Line four 7″ or three 8″ pans with parchment rounds, and grease with non-stick baking spray.

Mix together 2 1/2 cups all purpose flour, 3 cups sugar, 1 1/2 tsp baking powder, 1 tsp salt and 2 tsp of instant coffee (optional) in a stand mixer with a paddle attachment or hand mixer until fully combined.

Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks crumbly.

Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.

Add in 2 tsp of vanilla extract and 2 Tbsp of vegetable oil, and mix at a low speed until fully incorporated.

Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.

Divide the batter evenly between three or four bowls

Mix the following ingredients into each bowl of batter to create ombre colored chocolate cake batter:

Bowl 1: 3 Tbsp all-purpose flour (24 grams) and 1 1/2 tsp dark cocoa powder (3 grams)

Bowl 2: 2 Tbsp all-purpose flour (16 grams) and 1 Tbsp dark cocoa powder (6 grams)

Bowl 3: 1 Tbsp all-purpose flour (8 grams) and 2 Tbsp dark cocoa powder (12 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams)

Pour each color of flour into one of the prepared cake trays.

Bake for 34-35 minutes or until a toothpick has a little damp crumbs. Let the pan cool for 10 minutes, then use a spoon to brush around the perimeter of the pan to separate the cake from the pan.

Place layers of cake in the freezer for 30 minutes to speed up the cooling process. After the layers have cooled completely, carefully flip the pan and remove the layers.

Use a serrated knife to flatten the top of the layers just before you plan to assemble the gear, or you can wrap and freeze them in advance.

Chocolate Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.

Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.

Mix in 1 Tbsp of vanilla extract or vanilla bean paste and 1 tsp salt on a low speed.

Slowly add in 10 cups of powdered sugar, 1 cup at a time. Alternate with small splashes of 1/3 cup of cream.

Continue mixing at low speed for several minutes, until desired consistency is achieved.

Divide the dough evenly into three or four bowls (depending on how many layers of cake you’re making). I like to use a digital kitchen scale to weigh my pans and make sure they all have the same amount of flour.

Mix the following ingredients into each bowl of ice cream to create the ombre chocolate butter cream:

Bowl 1: 1 tsp regular unsweetened cocoa powder (6 grams)

Bowl 2: 2 Tbsp dark cocoa powder (12 grams)

Bowl 3: 3 Tbsp dark cocoa powder (18 grams)

Bowl 4: 3 Tbsp dark cocoa powder (18 grams) and 1/4 cup melted dark chocolate (40 grams)

 

To Assemble This Chocolate Ombre Cake:

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Start with the darkest chocolate cake layer, and frost it with an even layer of the most chocolatey buttercream. Repeat with the remaining cake layers, moving from the most intensely chocolate to the least.

Add a thin coat of frosting around the the cake using the overhanging frosting to fully cover the cake layers.

Smooth with an ice scraper, then cool the cake in the refrigerator (20 minutes) or freezer (10 minutes) until the frosting is hard to touch.

Place the remaining frosting in large piping bags fit with a Wilton 1M frosting tip, and pipe buttercream roses around the cake.

 

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Marble Layer Cake

Yield: 12 SERVINGS

Prep time: 2 HR

Cook time: 25 MIN

Total time: 2 HR 25 MIN

The classic combination of chocolate and vanilla flavors with a zebra pattern twist! How can you resist these stripey zebra look? Soft and moist cake, filled with rich chocolate ganache and silky vanilla ermine buttercream, this Zebra Marble Layer Cake is one of the best vanilla-chocolate desserts you have ever tasted!

INGREDIENTS:

FOR THE ZEBRA CAKE:

3 large eggs, room temperature

240 g all-purpose flour

2 tsp baking powder

¼ tsp salt

240g granulated sugar

150g unsalted butter, room temperature

125g sour cream, room temperature

120g buttermilk, room temperature

15g dutch-processed cocoa powder

2 teaspoons vanilla extract

FOR THE VANILLA BUTTERCREAM:

5 g all-purpose flour

225g granulated sugar

390g whole milk

¼ tsp salt

350g unsalted butter, room temperature

1 tbsp vanilla extract

FOR THE DARK CHOCOLATE GANACHE FILLING:

125g dark chocolate (min 50% cocoa solids)

170g heavy cream

FOR THE CHOCOLATE DRIP:

75g dark chocolate

100g heavy cream

 

DIRECTIONS:

TO MAKE THE ZEBRA CAKE:

Preheat your fan oven to 160°C (325°F). Grease and line with parchment paper three 6 inches round cake pans.

In a medium bowl sift together flour, baking powder and salt. Whisk until combined and set aside.

In a measuring jug combine sour cream, buttermilk and vanilla extract. These are your wet ingredients.

In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on a medium-high speed until pale and fluffy about 3 minutes. Stop the mixer and scrape down the bowl.

Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.

Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)

Divide the batter in half and add cocoa powder in one to make a chocolate batter.

Divide the batters evenly among the 3 pans using spoons – putting a spoonful of one batter in the middle of the pan and then a spoonful of the other batter on top of it.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean.

Once they’re done, let the cakes cool for 10-15 minutes on a wire rack before removing them from the pans to cool completely.

 

TO MAKE THE VANILLA BUTTERCREAM:

In a small saucepan combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens.

Once it’s done, put a cling film over it touching the surface to prevent “skin” forming and let it cool to room temperature. This is your pudding base. You can put this in a fridge and bring to room temperature before use.

Using a stand mixer fitted with the paddle attachment beat the butter for 5 minutes until it’s pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it’s all nicely incorporated. Add the vanilla extract and beat for another 30 seconds.

TO MAKE THE DARK CHOCOLATE GANACHE FILLING:

Place finely chopped chocolate in a bowl.

Bring heavy cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it for 1-2 minutes. Stir with a spatula until combined and smooth.

Cover in cling film and put it in a fridge for an hour or until it thickens to a spreadable consistency.

TO MAKE THE CHOCOLATE DRIP:

Place finely chopped chocolate in a bowl. Bring heavy cream just barely to a simmer and pour over chopped chocolate.

Cover it with a plate and leave it 1-2 minutes. Stir with a spatula until combined and smooth.

Make it 10 minutes before pouring over the chilled cake so it has time to cool and thicken a bit.

 

ASSEMBLY:

Using a cake leveler or a long serrated knife level the tops of your cakes if needed.

In the middle of your cake board or a serving plate put some buttercream to stop the cake from moving around.

Spread a nice layer of buttercream on top of the first layer and pipe a border around the outside to hold the ganache in. Repeat with the next layer.

Place the final layer on top, upside down, and do a thin crumb coat on the cake. Chill for 20-30 minutes in the fridge before final decorating.

Use the leftover ganache filling to make chocolate buttercream, mixing it with some vanilla buttercream. If it’s too loose, put it in the fridge to thicken a bit.

Place both of your buttercreams in piping bags. For the vanilla buttercream, I used a Wilton 1A tip and for the chocolate buttercream I used a Wilton #12 tip

Place the chilled cake on a turntable and alternately put the stripes of buttercream on the cake. Once you’re done, fill the top with vanilla buttercream and smooth the sides using a cake scraper.

Every time you use a cake scraper be sure to get rid of the buttercream that you’ve scraped down so you don’t mess up the stripes.

Chill the cake for a half an hour to an hour before putting the chocolate drip on top. It has to be cold so the drip doesn’t go all the way down.

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CHOCOLATE-PEANUT BUTTER-BANANA LAYER CAKE

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.

 

INGREDIENTS:

FOR THE CHOCOLATE CAKE:

1 box milk chocolate cake mix

1 box instant chocolate pudding mix

4 eggs

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

 

DIRECTIONS:

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.

 

ASSEMBLY:

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.

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