Two chocolate chunk banana cake layers are drenched in a boozy coffee syrup in this caramel coffee banana cake. A layer of salted caramel fills the cake, which is then topped with a coffee-infused Swiss buttercream.
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup unsalted butter, room temp
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs, room temp
- 2 medium ripe bananas, mashed
- ⅓ cup whole milk, room tem
- ½ cup dark chocolate chunks, or chocolate chips
Swiss Buttercream (coffee flavored):
- ¾ cup egg whites (6 large egg whites), room temp
- 1 ½ cup granulated sugar
- 2 cups (1 pound/16 oz) unsalted butter, cut into tablespoons, room temp
- coffee concentrate mixture* (recipe follows)
- coffee soaking syrup (1/3 cup strong coffee mixed with a splash of coffee liqueur)
- sea salt caramel sauce (homemade or store-bought)
- chocolate covered espresso beans, to garnish
- cocoa nibs, to garnish
- chopped chocolate, to garnish
- freeze-dried banana slices, to garnish
- Preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and gently oil the sides. Remove from the equation.
- Combine flour, baking soda, baking powder, and salt in a mixing bowl. Remove from the equation.
- Cream butter in the bowl of a stand mixer fitted with a paddle attachment. Mix in the sugar and brown sugar until everything is properly blended. One by one, crack the eggs into the mixture. Toss in the mashed bananas. Scrape down the sides of the basin as needed to achieve complete mixing.
- Alternate between adding flour and milk. Begin with the flour and conclude with the flour in three additions. Mix until everything is well blended. Add the chocolate bits and mix well.
- Divide the batter evenly between the two cake pans that have been prepared. Cook for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow it cool for a few minutes in the pan before unmolding. Cool on a wire rack until room temperature.
Coffee Swiss Buttercream:
- Whisk egg whites and sugar together in the bowl of a stand mixer. To make a double boiler, place the bowl over a saucepan of boiling water. Make sure the bowl does not come into contact with the boiling water. To make the sugar egg combination, whisk everything together until it reaches a temperature of 160° F.
- If you don’t have a thermometer, heat until the sugar is completely melted. Dip a finger into the heated liquid and rub it between your fingers to conduct a test. The combination must be very smooth. You shouldn’t be able to feel the sugar grains.
- Replace the bowl in the stand mixer. Beat the ingredients at medium speed with a whisk attachment until it reaches room temperature. Reduce the speed to low and slowly drizzle in the butter, one tablespoon at a time. Add the coffee concentrate mixture once all of the butter has been absorbed. Increase the mixer’s speed to medium-high and beat until the buttercream is light and frothy.
- Over a cake board, place a cake round (or serving plate). Soak the cake in the coffee soaking syrup using a pastry brush. Over the soaked cake, spread a thin layer of caramel sauce (approximately 2 tablespoons). Place a layer of coffee buttercream on top of the cake. Using a piping bag or just spreading buttercream on top of the cake is one option.
- Place the second cake layer on top of the first. To seal in the crumbs, spread buttercream all over the cake (crumb coat). Allow 15 minutes in the refrigerator to cool. After the cake has chilled, apply another layer of buttercream. Refrigerate the cake until ready to serve.
- Drizzle caramel sauce over the top and edges of the cake before serving. Sprinkle chocolate espresso beans, cacao nibs, chopped chocolate, and freeze-dried bananas on top of the cake. Before serving, let the buttercream to soften and the cake to come to room temperature.
Source: The Little EpicureanDon’t miss interesting posts on Onnewslive