If you’re a fan of the irresistible combination of chocolate, caramel, and bananas, then this recipe is sure to become your new favorite dessert. This Chocolate Caramel Banana Cake is a luscious treat that will satisfy your sweet tooth and leave you craving for more. With its moist banana cake layers, creamy caramel filling, and rich chocolate ganache, this cake is a true indulgence. Get ready to embark on a delightful culinary journey and impress your friends and family with this showstopper dessert.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the caramel filling:
- 1 cup caramel sauce (homemade or store-bought)
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
For the topping:
- 2 ripe bananas, sliced
- Caramel sauce (for drizzling)
- Chocolate shavings (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the banana mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter equally between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of caramel sauce over the top, ensuring it reaches the edges. Place the second cake layer on top.
- To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk until smooth and shiny. Let the ganache cool slightly.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to smooth the ganache evenly over the cake.
- Arrange the sliced bananas on top of the cake and drizzle with additional caramel sauce. Finish by sprinkling chocolate shavings over the bananas for an elegant touch.
- Refrigerate the cake for at least 1 hour to allow the ganache to set and the flavors to meld together.
- Slice and serve this Chocolate Caramel Banana Cake, and watch as everyone’s eyes light up with delight. Enjoy the combination of moist banana cake, gooey caramel, and rich chocolate in every bite.
This Chocolate Caramel Banana Cake is a true showstopper dessert that will impress any crowd. Whether it’s a special occasion or a simple gathering with loved ones, this indulgent treat will leave a lasting impression. So grab your apron, gather the ingredients, and get ready to indulge in a slice of pure decadence. Your taste buds will thank you!