Preheat the oven 180 C. Butter three 20 cms sandwich tins and line with non-stick baking paper.

Add the sugar into the mixing bowl and make icing sugar 20 sec/speed 10

Add the butter, salt, vanilla and mix 1 min/speed 14. Insert the butterfly and beat 2 min/speed 4

Add the eggs, cocoa powder and baking powder and mix 3 min/speed 4

Add the flour and mix 1 min/speed 4. Remove the butterfly out and put the sponge mixture into a large bowl Divide in between the tins each should have about 450/500 grs (they will all cook at the same time).

Put in the over during 40 min. Make sure that they are ready by inserting a toothpick into the centre of the sponge. Leave them for about 10 minutes in the tins and then put them in cooling rack until they are cool and you are ready to put the cake together.

Chocolate ganache
7,- Insert the butterfly and add the mascarpone cheese, cream, sugar and cocoa powder and whip it speed 3.5 remove the butterfly and add the mixture into an icing bag and reserve.

Make sure that all the cake tops are level if not just cut the tops a little bit. Put the first sponge on a plate and add ½ of the chocolate cream on top of the first sponge. Cut thinly the 1st banana into slices and put it on top of the chocolate cream. Repeat the process with the second sponge (cream and bananas). Put on top the last sponge. Place in the in the fridge. Clean and dry the mixing bowl, lid and butterfly.

Covering Cream

9,- Insert the butterfly in the blades. Add to the bowl the eggs whites, 200 grs of sugar, salt and lemon juice. Beat 4Min/50 C/speed 3.5, once finished remove the measuring cup and beat again 4 min/ speed 3.5. Remove the butterfly and reserve in bowl.

10,- Insert the butterfly and add the butter, milk and sugar and beat 3 min/speed 3. Remove the butterfly and put the mixture in a bowl and reserve

Insert the butterfly and add 150 grs of the butter cream and mix 20 sec/speed 3. Remove the butterfly and put this in a bowl. Spread a very thin layer of the butter cream all over the cake. Put it back in the fridge.

Put in the bowl 300 grs of butter cream and 1 tsp of cocoa and mix 5 sec/speed 3. Remove 3 tablespoons on the butter cream put in a small bowl. With the help of the spatula just push down whatever remains in the walls of the bowl.

Add 1 tbsp of cocoa and mix 5 sec/speed 3. Once this is finished put In a bowl. Clean and dry the bowl.

Dripping sauce

14,- Add some water to the gelatine and let them rest

15,- Add to the bowl the water and sugar and without the measuring cup 5 min/105 C/speed 2.5

16,- Add the chocolate and mix 20 sec/speed 2.5

17,- Add the cocoa and mix 20 sec/speed 4

18,- Add the cream and mix 20 sec/speed 4

19,- Add the gelatine which has been drained as much as possible and mix 20 sec/speed 4. Afterwards without the measuring cup programme 15 min/speed 2.

Whilst cooking remove the sponges from the fridge and cover with spatula with the covering cream all over the cake, try to make it as smooth as possible.

21,- with a spoon remove stir the chocolate every 4/5 minutes until it is cold and the same consistency to that of béchamel. Remove the cake from the fridge and with the help of a spoon just spoon or drizzle the dripping sauce first in the middle and diameter, slowly, slowly so that you do not lose control. Put back in the fridge for a minimum of 30m minutes.

Before serving decorate your cake with as many chocolates, bonbons or chocolate sweets!

I think that I have not forgotten anything!

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