Name: Chocolate Banana Caramel Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: For the cake:; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup mashed ripe banana (about 2 large bananas); 1/2 cup buttermilk; For the caramel filling:; 1/2 cup granulated sugar; 3 tablespoons unsalted butter; 1/4 cup heavy cream; 1/4 teaspoon salt; For assembly:; 2 large bananas, sliced; For the chocolate ganache:; 4 ounces semisweet chocolate, finely chopped; 1/2 cup heavy cream

Method

8 steps

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed banana.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
While the cakes cool, make the caramel: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon until it melts and turns a deep amber color, about 5-7 minutes. Carefully add the butter (the mixture will bubble vigorously) and stir until melted. Slowly pour in the heavy cream and stir until smooth. Remove from heat and stir in the salt. Let cool slightly.
Make the ganache: Place the chopped chocolate in a small bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth and glossy. Set aside to cool slightly.
Assemble the cake: Place one cake layer on a serving plate. Spread half of the caramel over the top, then arrange half of the banana slices over the caramel. Place the second cake layer on top. Spread the remaining caramel over the top, then arrange the remaining banana slices. Finally, pour the ganache over the top, letting it drip down the sides. Serve immediately or refrigerate until ready to serve.

Recipe notes

Helpful tips

For a more intense banana flavor, use very ripe bananas with brown spots.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
Let the caramel cool slightly before spreading on the cake to prevent it from melting the frosting.

Equipment

Two 8-inch round cake pans
Parchment paper
Mixing bowls
Whisk
Electric mixer
Saucepan
Wooden spoon
Wire rack
Serving plate

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

Additional tips

Be careful when making caramel as it is very hot. Do not let children near the stove during this step.

Recipe inspiration

Inspired by Süße Blog

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Estimated nutrition

Per serving: 520 calories

Fat: 26 g · Carbs: 68 g · Protein: 6 g

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