Name: Chocolate Banana Caramel Cake
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 8 servings
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.