Chocolate Banana Cake with Caramel Frosting

Chocolate Banana Cake with Caramel Frosting

If you’re looking for a truly special cake, your quest is over. This rich, creamy, moist cake combines classic flavors and turns them into a family favorite celebration cake.

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Chocolate Banana Cake with Caramel Frosting

One 24cm cake
Prep time:
Cook time:
Total time:
Difficulty: Advanced

Category: Cakes
Although this might seem as a very complicated and intricate recipe, it is in fact fairly simple. Both the filling and frosting are done in 10 minutes, just by combining couple of ingredients in a bowl and mixing them well. The cake itself takes the longest time to bake and cool, and the rest is done in a flash.
For the cake:
4 eggs separated
200g sugar
70g butter, melted
70g dark chocolate, melted
60ml milk
60ml boiling water
1 teaspoon vanilla extract
200g flour
40g cocoa powder
2 teaspoons baking powder
pinch of salt
To moisten the cake:
100ml milk
2 tablespoons dark rum
Preheat the oven to 180°C. Line the bottom of a 24cm springform tin with parchment paper. Butter the sides of the tin.Combine flour, cocoa powder, baking powder and salt in a bowl. Mix to incorporate and set aside.
In a bowl of your electric mixer beat together egg yolks and sugar until light and frothy. Add venilla, melted butter and chocolate, milk and boiling water and mix until combined. Sift in the flour mixture and beat until incorporated. In a separate bowl mix the egg whites until firm peaks form. Gently fold them into the egg yolk mixure.
Transfer the cake batter into prepared tin. Bake for 40 minutes. Cool to room temperature and cut the cake horizontally into three equal pieces.
For the chocolate & banana cream filling:
400g ripe bananas, pureed
400ml heavy whipping cream
150g dark chocolate, melted
2 tablespoons dark rum
In a bowl combine banana puree, rum and melted chocolate and whisk to combine. Add heavy cream and beat on high speed until soft peaks form.
For the caramel frosting:
250g cream cheese
200ml heavy whipping cream
100g thick caramel sauce (recipe below)
In a bowl combine cream cheese and caramel sauce and beat until creamy and well incorporated. In a separate bowl whisk heavy cream until soft peaks form. Fold the heavy cream into caramel mixture.
For the caramel sauce:
100g sugar
2 tablespoons water
2 tablespoons (30g) butter
60ml heavy cream
In a heavy bottomed saucepan combine sugar and water. Cook on medium-high heat until the sugar melts and reaches amber color. Do not stir during that process. Remove from heat and stir in the butter. Pour in the heavy cream and stir to combine. Transfer to a small bowl and cool to room temperature. As it cools the sauce will thicken.
Place the bottom cake layer on a platter and moisten it with mixture of milk and rum. Spread half of the chocolate and banana filling. Top with second cake layer and moisten with some milk. Spread the rest of chocolate and banana filling over it and top with the last cake layer. Cover the whole cake with caramel frosting. Refrigerate the cake for at least two hours before serving.

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