cakebakingover 1 hour
Chocolate Banana Caramel Cake
A rich chocolate sponge soaked with milk and topped with banana mascarpone cream, homemade caramel and pecans.
From YouTube · Feb 3, 2026
A rich chocolate sponge soaked with milk and topped with banana mascarpone cream, homemade caramel and pecans.
45 min
Prep time
50 min
Cook time
2 hrs 30 min
Total time
8 servings
Yield
Ingredients
21 ingredients- CHOCOLATE SPONGE
- 180 g sugar
- 200 g butter, softened
- 4–5 eggs
- 1 pinch salt
- 130 ml milk
- 250 g plain flour
- 50 g cocoa powder
- 12 g baking powder
- FOR SOAKING
- 100 ml milk
- BANANA MASCARPONE CREAM
- 600 g mascarpone
- 70 g icing sugar
- 200 ml double cream
- Vanilla extract, to taste
- 1–2 bananas
- CARAMEL SAUCE
- 300 g sugar
- 100 ml water
- 150 ml double cream
- 50 g butter
- DECORATION
- 1 banana
- 50 g pecans
Method
25 steps- Preheat the oven to 170°C (338°F).
- Grease and line a 20–22 cm cake tin.
- Beat the softened butter with 180 g sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the salt and 130 ml milk.
- Sift together the flour, cocoa powder and baking powder.
- Fold the dry ingredients into the wet mixture until just combined.
- Transfer the batter to the prepared tin and smooth the surface.
- Bake for approximately 40–45 minutes, until a skewer inserted into the centre comes out clean.
- Leave the sponge in the tin for 10 minutes, then transfer it to a wire rack.
- While still slightly warm, prick the sponge and gradually spoon over the 100 ml milk.
- Leave the sponge to cool completely.
- For the caramel, place the 300 g sugar and water in a clean saucepan.
- Cook without stirring until the syrup becomes a deep golden caramel.
- Warm the 150 ml cream separately.
- Carefully add the warm cream to the caramel; the mixture will bubble vigorously.
- Stir in the 50 g butter until smooth.
- Leave the caramel sauce to cool.
- Beat the mascarpone with the icing sugar and vanilla until smooth.
- Add the cold cream and whip until the mixture is thick and holds its shape.
- Slice 1–2 bananas and gently fold them into the cream.
- Spread the banana mascarpone cream over the cooled chocolate sponge.
- Pour or drizzle over the cooled caramel sauce.
- Decorate with sliced banana and pecans.
- Chill for at least 30 minutes before slicing.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
