This is an adaptation of one of my favorite desserts at a café I used to frequent. I loved it so much that when they stopped offering it, I decided to recreate it at home. And while you may think of ganache as something only found in fancy restaurants, it really isn’t that difficult to make. This tea-infused version makes a fantastic topping for all kinds of cakes and desserts. ~ Marlys
Make the cake as directed on the box, only use Toffee Nut Temptation brewed tea in place of water. Gently fold in the banana puree and chocolate chips.
Pour into a 9x13" pan and bake in preheated 350º oven for 30-35 minutes or until golden brown.
Combine pudding x with slightly less milk than directed on the package so it firms up.
Once cake has cooled, cut into 2" squares and place on serving dish. Slice each square in half horizontally, then place a spoonful of pudding on the bottom layer. Gently place the second layer of cake on top, then drizzle with chocolate ganache.
The day before, make tea-infused half-&-half.**
Pour tea-infused half-&-half in a saucepan and heat to steaming (not quite to a boil). Pour the hot liquid over chocolate chips in a stainless steel mixing bowl and stir until smooth. You may need to place the bowl over simmering water (like a double boiler), stirring until all lumps are gone and mixture is silky smooth.
**To make tea-infused half-&-half:
Add loose tea directly into the half-&-half. Place into the refrigerator to cold-steep overnight (10-12 hours). Pour through a strainer to remove the loose tea before using.