Saturday, February 16, 2013

Banana Caramel Chocolate Cake: Three best companions.

Banana, with chocolate and caramel, ^^, well you can be sure that it's delicious.

 I had very little time for making this cake, haha, because my niece asked me all the time that "When will it finish?, Can I eat it now?, etc"  Anyway I was happy that all my family members love it. 
The cake made from basic chocolate sponge cake, I sprinkle the caramel syrup onto the cake, to make all the flavor goes together, the cream is Milk chocolate caramel cream. I add the chocolate ganache on each layer of the cake to make it more chocolately, ^^ and finally I use a lot of bananas! Actually it depends on the size of the banana, I suggest cutting it while you assemble, so you will know how many banana you need (cut it before assembling can make banana turn black). 
After making it, I think that if I make in individual portion it will be more lovely, because the banana on top of the cake didn't stay in place while I took a photo, -*-. Anyway, I'm still love the taste of it, lovely or not delicious is more important right?, haha.

 ฺ
Banana Caramel Chocolate Cake
Makes 18cm cake


1 recipe ......................................... Basic chocolate sponge cake 


Milk chocolate caramel cream
60g ................................... Milk chocolate
60g ................................... Sugar
250g ................................. Whipping cream
200g ................................. Whipping cream
Caramel syrup
50g ................................... Basic caramel sauce
15ml ................................. Whipping cream
30ml ................................ Creme de cacao
Chocolate Ganache
65g ................................... Dark chocolate
65g ................................... Whipping cream

6 ....................................... Medium size bananas
.......................................... Sweeten whipping cream for decorating 


Bake Basic chocolate sponge cake  in 18 cm pan for 25 minutes.
Let it cool completely and slice into 3 layers.


Make Milk chocolate caramel cream:

Combine the sugar and 1/2tsp of water in a heavy saucepan and stir well to mix. Put the 250g of cream  in a second small saucepan, (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. 
 Pour the diluted caramel into a chocolate bowl, stir to melt the chocolate and cool it to room temperature.


Mix the caramel chocolate cream and the rest of the cream (200g) together, refrigerate until cool.



Make caramel syrup by warming the caramel in the microwave (about 20-30 seconds), and mix with whipping cream and creme de cacao.

 Make the ganache by boiling the whipping cream and pour it over the bowl of dark chocolate, wait for 1 minute  and stir until melt.

Assemble:
 Whip the Milk chocolate caramel cream until soft peaks formed.
Place 1 layer of cake in the cake ring, sprinkle with caramel syrup, spread the ganache over the cake, then cut the banana into 1 cm slice and place over the ganache.
Spread the Milk chocolate caramel cream over the banana slices. Repeat the process again, then place the last layer on top of the cake. Refrigerate for 1 hour.
Take the cake out of the ring and cover the side and top of the cake with Milk chocolate caramel cream.
Place the banana on the pan, sprinkle the sugar on top, and use a small blow torch to burn the banana. 
Pipe the sweeten whipped cream on to of the cake and decorate with the caramelized bananas. 
ฺBanana Caramel Chocolate Cake: Three best companions.

11 comments:

  1. Compliments -
    looks beautiful and delicious!
    This is a great combination in a nice recipe.
    Regards, Diana

    ReplyDelete
  2. yum yum yum yum! that is all i can say XD XD

    I loveeee banana and i totally agree!!! goes so well with caramel and chocolate! I love the look of ALL your layered cakes =) keep posting more ^^

    ReplyDelete
  3. That looks gorgeous and delicious! I love how your bakes all turned out looking perfect!

    ReplyDelete
  4. Hi, if I dont have Creme de cacao, can I omit it out from the recipe or replace with something else? Thanks.

    ReplyDelete
  5. Hi , I just tried it and end up a disaster.

    I am just a beginner and this may be a bit advanced.

    My caramel chocolate cream , I tried to whip it but it does not come out as fluffy. Not sure why.

    And why i decorate the cake, the sause in the middle keep sliding down the side...can you please give me some advice

    ReplyDelete
  6. Hi, Jenny
    you may need to refrigerate it longer, because this is the second time that I use this recipe, and I don't have any problem at all.

    ReplyDelete
  7. Hi, Dailydelicous,

    thanks for the advice and will try it later.
    Will try your angel and demon cake roll tomorrow.. so excited.

    Cheers

    ReplyDelete
  8. I'm not much of a cake person but would make an exception for that. It looks absolutely delicious.

    ReplyDelete

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