Chocolate Banana Maple Cake with Chocolate Ganache and Caramel Toppings from pinkpostitnote.com

Adapted from Donna Hay’s recipe

Ingredients

250g unsalted butter, chopped
2 1/4 cups (335g) self-raising flour
1/2 cup cocoa
1 tsp baking soda
1 cup (220g) caster sugar
3/4 cup (135g) brown sugar
1/3 cup (60ml) maple syrup
4 eggs
1 cup (250g) mashed banana
1 1/2 cups (325ml) milk
1/2 cup (125g) Nestle’s Top and Fill caramel
sea salt flakes to sprinkle (optional)

Chocolate Ganache
250g sour cream
200g dark chocolate

Method

Pre-heat oven to 180C (350)F. Line a 24cm round cake tin with non-stick baking paper.

Place the butter in a saucepan and cook over high heat until foamy and nutty brown. Transfer to a large bowl. Add the flour, cocoa, baking soda, sugars, maple syrup, eggs, banana and milk and whisk until smooth.

Pour into the pan and bake for 60-70 minutes or until cooked when tested with a skewer. Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

While the cake is cooking, make the ganache. Gently heat the sour cream and chocolate together in a heat proof bowl set over a pan of simmering water, mix until smooth and set aside.

Top the cake with the ganache, spoon over the caramel and swirl to form peaks. Sprinkle with sea salt flakes if you love salted caramel like me!

Chocolate Banana Maple Cake

Ingredients

  • 250g unsalted butter, chopped
  • 2 1/4 cups (335g) self-raising flour
  • 1/2 cup cocoa
  • 1 tsp baking soda
  • 1 cup (220g) caster sugar
  • 3/4 cup (135g) brown sugar
  • 1/3 cup (60ml) maple syrup
  • 4 eggs
  • 1 cup (250g) mashed banana
  • 1 1/2 cups (325ml) milk
  • 1/2 cup (125g) store-bought thick caramel
  • Chocolate Ganache
  • 250g sour cream
  • 200g dark chocolate

Instructions

  1. Pre-heat oven to 180C (350)F. Line a 24cm round cake tin with non-stick baking paper.
  2. Place the butter in a saucepan and cook overhigh heat until foamy and nutty brown. Transfer to a large bowl. Add the flour, cocoa, baking soda, sugars, maple syrup, eggs, banana and milk and whisk until smooth.
  3. Pour into the pan and bake for 60-70 minutes or until cooked with tested with a skewer. Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
  4. While the cake is cooking, make the ganache. Gently heat the sour cream and chocolate together in a heat proof bowl set over a pan of simmering water, mix until smooth and set aside.
  5. Top the cake with the ganache, spoon over the caramel and swirl to form peaks. Sprinkle with sea salt flakes if you love salted caramel like me!
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