Banana Chocolate Caramel Cake
I love revisiting recipes that I created years ago and love even more when they are still strong delicious successes. Back in February 2009 I created a cupcake recipe for my Sisters birthday that I featured on the first edition of this blog. I probably didn’t have a lot of money at the time and was just creating things by what I had in the pantry. The result was a delicious fudgy cupcake that was full of flavor. The flavors being chocolate, banana and caramel.
A few weeks ago when I was in full party planning mode for Napa Cab’s 2nd Birthday party I came across this recipe. I quickly remembered that the flavor combo was interesting and tasty. Cupcakes weren’t what I wanted though, so instead of baking in individual cupcakes, I split the batter between 2 round cake pans and made a 2 layer cake!
This cake is not your typical airy cake, it has a more fudge dense consistency. That being said you can slice thin slices and serve upwards of 20 people from one cake because it’s sweet and rich.
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup cocoa powder
- 1 stick unsalted butter
- 1 cup brown sugar
- 2 eggs
- 3 bananas, mashed
- 2/3 cup buttermilk
- dash vanilla
- 1 cup diced store bought caramels, about 20 caramels. Toss the caramels with flour after diced.
- 1 cup unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar
- 1-2 tablespoons heavy cream
- 1 1/2 cup brown sugar
- 1 1/2 cup heavy cream
- 6 tablespoons unsalted butter
- Sift dry ingredients together, set aside.
- In a bowl mash the bananas and add the buttermilk and vanilla.
- Cream the butter and sugar in a mixer with a paddle.
- With the mixer on low add the eggs one at a time, mix to incorporate.
- Alternating between the dry and wet ingredients add them to the mixer until all incorporated. Toss in the diced caramel bits.
- Divide batter between 2 round cake pans, bake in a 350 degree oven for 20-25 minutes until a toothpick comes out clean.
- Combine all ingredients in a pan over medium high heat.
- Bring to boil and stir to dissolve sugar. Boil for 10 minutes or so until it is thickened and can coat a spoon. Cool slightly before using, you want it warm enough that it will pour nicely but not hot where it will melt the buttercream.
- In a bowl of mixer cream the butter and then slowly add in the powdered sugar. Keep adding powdered sugar until you get the right consistency, drizzle in some warm caramel sauce just enough that the buttercream has a subtle flavor of caramel. Sprinkle in 1/2 teaspoon sea salt for a salted caramel flavor.
- I like this cake to be organic and not perfect, so I don't frost the sides, plus it has enough sweetness it doesn't need more frosting. Add 1/2 the buttercream as the filling, top with second cake and then spread remaining buttercream on top. Drizzle cake with the caramel sauce, as much or as little as you'd like.
- Dice the caramel candies, each caramel should be cut into 8, and then toss with flour. The flour will make them less sticky and also will help incorporate them throughout the cake.
- Wrote up recipe in a rush, If I missed anything please contact me! Shaun@shaunmyrick.com
