Chocolate Band Layer Cake Recipe

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Chocolate Band Layer Cake
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Ingredients
4
Count
Nutrition
110
Calories
Total time
180
Minutes
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Ingredients:

  • three different chocolate box cake mix
  • 12 oz bittersweet chocolate, chopped (could be more depending on how big your cakes are)
  • paraffin wax, strips

Directions:

  1. Follow box instructions for all three chocolate cakes and make accordingly.
  2. After baking transfer pans to a wirerack andcool for 20 minutes.
  3. Invert the cakes onto the rack, remove the pans and let cool completely.
  4. With round cookie cutter of your choice in size cut cake layers being sure to use the same size cookie cutter for all layers so they stack evenly
  5. Place all the first chocolate precut layer on a serving rack and evenly spread melted nutella over top.
  6. Top with second chocolate precut layer and spread the top of the second layer with melted nutella (its ok if it drips down the sides a bit).
  7. Top with third chocolate precut layer and let the layers sit in the refrigerator for 5 minutes.
  8. Chocolate band.
  9. Measure the circumference of your cake and cut wax strips to fit around your stacked cake being sure to make strips a bit taller than your stacks.
  10. Line large baking sheet with foil; set aside. Place another large sheet of foil on work surface; place waxed paper strips atop foil, spacing apart. Stir chocolate in medium bowl set over pan of simmering water until smooth. Pour half of melted chocolate down center of each pre-measured waxed paper strip. Using small offset spatula, spread chocolate to cover strips evenly, allowing some of chocolate to extend beyond edges of paper strips, making sure strips are completely covered. Using fingertips, lift strips and place on foil-lined sheet. Chill until chocolate just begins to set but is still completely flexible, about 2 minutes.
  11. Wrap band around cake, waxed-paper side out, lining up 1 long edge with bottom of cake (band will be higher than cake). If bands overlap, trim any excess paper and chocolate. Using fingertips, press top edge of band in toward cake, forming slight ruffle. Chill until chocolate sets, 5 minutes. Gently peel off waxed paper. Chill cake. DO AHEAD Can be made 1 day ahead. Chill.
  12. I like to top my cake with fresh or glazed fruits!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.54 Kcal (459 kJ)
Calories from fat 39.8 Kcal
% Daily Value*
Total Fat 4.42g 7%
Cholesterol 5.78mg 2%
Sodium 23.13mg 1%
Total Carbs 19.05g 6%
Sugars 14.97g 60%
Dietary Fiber 0.68g 3%
Protein 1.02g 2%
Iron 0.3mg 2%
Calcium 23.1mg 2%
Amount Per 100 g
Calories 322 Kcal (1348 kJ)
Calories from fat 117 Kcal
% Daily Value*
Total Fat 13g 7%
Cholesterol 17mg 2%
Sodium 68mg 1%
Total Carbs 56g 6%
Sugars 44g 60%
Dietary Fiber 2g 3%
Protein 3g 2%
Iron 1mg 2%
Calcium 68mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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