One 24cm cake.
- Prep time: 1h 10min
- Cook time: 50min
- Total time: 2h
- Difficulty: Advanced
Although this may appear to be a complicated and intricate recipe, it is actually quite simple. Both the filling and the frosting can be made in 10 minutes by combining a few ingredients in a bowl and thoroughly mixing them. The cake takes the most time to bake and cool, while the rest is completed 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.
Ingredients:
- 100ml milk
- 2 tablespoons dark rum
Directions:
Preheat the oven to 180 degrees Celsius. Using parchment paper, line the bottom of a 24cm springform tin. Butter the tin’s sides. In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside after mixing to incorporate. In a mixing bowl, combine egg yolks and sugar until light and frothy.
Mix in the vanilla, melted butter, chocolate, milk, and boiling water until well combined. Sift in the flour mixture and mix until combined. Separately, whisk the egg whites until stiff peaks form. Fold them gently into the egg yolk mixture. Place the cake batter in the prepared pan. Preheat the oven to 400°F. Allow the cake to cool to room temperature before cutting it into three equal pieces horizontally.
For the chocolate & banana cream filling.
Ingredients:
- 400g ripe bananas, pureed
- 400ml heavy whipping cream
- 150g dark chocolate, melted
- 2 tablespoons dark rum
Directions:
Whisk together the banana puree, rum, and melted chocolate in a mixing bowl. Beat in the heavy cream on high speed until soft peaks form.
For the caramel frosting.
Ingredients:
- 250g cream cheese
- 200ml heavy whipping cream
- 100g thick caramel sauce (recipe below)
Directions:
In a mixing bowl, combine cream cheese and caramel sauce and beat until creamy and well combined. Heavy cream should be whisked until soft peaks form in a separate bowl. The heavy cream should be folded into the caramel mixture.
For the caramel sauce.
Ingredients:
- 100g sugar
- 2 tablespoons water
- 2 tablespoons (30g) butter
- 60ml heavy cream
Directions:
Combine the sugar and water in a heavy-bottomed saucepan. Cook over medium-high heat until the sugar melts and turns amber. Please do not be concerned about this procedure. Remove from the heat and add the butter. Pour in the heavy cream and mix well. Place in a small bowl to cool to room temperature. The sauce will thicken as it cools.
Assembly.
Moisten the bottom cake layer with milk and rum and place it on a platter. Half of the chocolate and banana filling should be spread out. Add the second cake layer and moisten with milk. Cover with the chocolate and banana filling and top with the final cake layer. Spread caramel frosting over the entire cake. Before serving, place the cake in the refrigerator for at least two hours.
Commentary.
If you’re looking for a unique cake, your search is over. This rich, creamy, moist cake combines traditional flavors to create a family favorite celebration cake.