Is it true we only have atomic cake in Chicago?
Atomic Cake
2018-12-11 09:45:24
Cake layers
- 1 box banana quick bread mix, see note
- 1 box yellow cake mix
- 1 box chocolate cake mix
Vanilla cream
- 1 box (3 ounces) vanilla pudding mix
- 2 small bananas sliced 1/4-inch thick pieces (about 1 1/2 cups)
Strawberries
- 1 cup hulled, sliced fresh strawberries
- ¼ cup strawberry glaze (or jam)
Strawberry Bavarian cream
- ½ teaspoon powdered gelatin
- 2 tablespoons water
- ½ cup hulled, sliced strawberries
- 2 tablespoons sugar
- ½ cup heavy cream
Ganache
- ¼ cup heavy cream
- ⅓ cup semisweet chocolate chips
- 1 tablespoon butter
Topping
- 3 1/2 cups nondairy whipped topping (such as Rich's)
Instructions
- For the cakes, prepare each boxed mix in two 8-inch cake layer pans, following the directions on the packages. You will use only 1 layer per mix. If using banana bread mix, the entire box will make one layer cake in an 8-inch pan. (Use the water method for mixing as listed on the box.) Wrap remaining layers well and freeze for another use. (They will keep up to six weeks.)
- For the vanilla cream layer, make the pudding according to package directions. You will need about 1 cup; save leftovers for another use.
- For the strawberries, mix the fresh berries and the glaze in a small bowl.
- For the strawberry cream, bloom the gelatin in the water in a small bowl until it dissolves, 5 minutes. Cook the strawberries and sugar in a small saucepan over medium heat, stirring frequently, until berries are soft, about 5 minutes. Puree in a food processor and return berries to the pan. Stir in gelatin mixture. Simmer over low heat, stirring frequently, until gelatin is clear, 2 minutes. Set aside to cool. Meanwhile, whip the cream to soft peaks; gently fold in the cooled strawberry mixture.
- For the ganache, heat the cream in a microwave-safe bowl to a simmer, about 45 seconds. Stir in chocolate and butter, whisking until smooth. Allow to cool to room temperature, stirring occasionally, about 50 minutes. Whip with a handheld mixer until light and fluffy, about 8 minutes.
- For the topping, whip the nondairy whipped topping in a large bowl with a mixer on high speed until you have stiff peaks, about 6 minutes. Makes about 7 cups.
- Assembly
- Place a 9-inch cake circle on a cake stand (a rotating one, if you have one). Spoon some of the whipped topping into a pastry bag (or plastic bag with a hole cut at one corner) with a star tip. Settle the banana cake layer on the cake circle. Pipe an edge of whipped topping around the perimeter to act as a dam. Fill the center of the cake with 1/2 cup pudding. Top with banana slices, pushing them gently into the pudding to make a smooth layer.
- Settle the yellow cake layer onto the banana filling. Pipe whipped topping around the edge to make a dam. Spread with the strawberries in glaze. Top with strawberry cream, leveling the filling smooth with an offset spatula.
- Place the chocolate cake layer onto the filling. Pipe whipped topping around the edge to make a dam. Fill with the ganache, smoothing the top. Cover the sides and the top with the whipped topping. Refrigerate overnight for easier serving.
Adapted from Rachel Bernier-Green
Adapted from Rachel Bernier-Green
Recipe Boom http://recipeboom.com/
Great meeting you on the flight to Dallas this weekend. Your site looks great. Never heard of atomic cake, will have to try it.