Makes 1 cake that serves 12 to 16 people

Ingredients
For the cake layers:
3 cups sugar
3 cups all-purpose flour
1 cup good quality cocoa powder
2 ¼ teaspoons baking powder
2 ¼ teaspoons baking soda
1 ½ teaspoons salt
3 eggs
1 ½ cups milk
¾ cup canola oil
2 teaspoons pure vanilla extract
1 ½ cups hot water or coffee

White Chocolate Orange Frosting
2 Bananas, sliced
Nutella
Hazelnut Spikes

Preheat the oven to 350 degrees. Butter and flour the sides of three 9-inch pans then line the bottoms with parchment paper.

Place the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt in a mixing bowl fitted with a whisk attachment (or use a hand mixer) and blend till combined. Add the eggs, milk, oil, and vanilla extract and mix at low speed for 3 minutes, scraping 2 times during the mixing. With the mixer running gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Divide the batter between the 3 pans. Bake until the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan.

To build the cake, turn the layers out of their pans and trim any peaks off if needed or place the layers upside down on parchment to flatten the tops. Place a layer of cake, a layer of white chocolate orange frosting, press in banana slices (chill if needed), then spread a thin layer of Nutella on the underside of the next layer and place it on the stack. Repeat that again, then with the final cake layer just do white chocolate frosting. (you can use 2 layers for the cake or use all 3)
Place the hazelnut spikes on top of the cake in the center or where you like.