LAY'S® Sweet and Salty Potato Chip Chocolate Cake

Step 1
Chocolate Cake: Prepare cake mix according to package directions, baking batter in three 9-inch round cake pans lined with parchment paper. Let cakes cool completely.

Step 2
Classic Potato Chip Crumble: Preheat oven to 350°F.

Step 3
In large bowl, using fingertips, lightly crush LAY’S® Classic Potato Chips. Add brown sugar and flour; toss to combine. Stir in melted butter. Arrange crumble mixture in even layer on parchment paper–lined baking sheet.

Step 4
Bake for 13 to 15 minutes or until golden brown. Let cool completely.

Step 5
Chocolate-Dipped Classic Potato Chips: Dip half each LAY’S® Classic Potato Chip in melted chocolate, letting excess drip back into bowl. Transfer to another parchment paper–lined baking sheet. Let stand for 30 to 40 minutes or until chocolate is hardened and set.

Step 6
Chocolate Buttercream: In medium bowl, using handheld electric mixer, beat butter until light and fluffy. Beat in cooled melted chocolate until blended. On low speed, beat in confectioners’ sugar until incorporated. Add vanilla and salt. Beat until smooth, light and fluffy.

Step 7
Stack 1 cake on a plate, spread with 1 cup chocolate buttercream frosting, and sprinkle with half the potato chip crumble. Repeat layers one more time. Cap with remaining cake.

Step 8
Spread thin layer of chocolate buttercream frosting over top and sides of cake to create a crumb coat. Spread frosting to cover top and sides (reserve remaining frosting for piping rosettes on top of cake in Step 12). Chill for 30 to 60 minutes to set frosting if needed.

Step 9
Chocolate Drip: Transfer chocolate to medium microwave-safe bowl. Microwave on MEDIUM power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted.

Step 10
Meanwhile, in small saucepan set over medium heat, warm cream until heated through and just starting to simmer. Whisking, pour hot cream slowly into chocolate until blended. Let cool to room temperature. Mixture should be thick but pourable. Transfer to squeeze bottle.

Step 11
Squeeze some chocolate drip mixture to top edges of cake so chocolate drips down sides of cake in uniform fashion. Squeeze remaining chocolate drip mixture on top of cake and spread to cover top of cake.

Step 12
Transfer remaining buttercream to piping bag fitted with medium star tip. Pipe rosettes around edge of cake. Garnish cake with chocolate-dipped chips.