Banana Caramel Chocolate Cake

Delicate, aromatic dessert, a delight for those with a sweet tooth! Cake with banana and boiled condensed milk is an airy chocolate sponge cake with the most delicate cream. The milky taste is perfectly complemented by an aromatic fruit layer, which is the highlight of the dessert. No sweet lover will refuse such a treat!
cook time: 2h
Elijah Stroud
Banana Caramel Chocolate Cake

Nutrition Facts (per serving)

346
Calories
22g
Fat
33g
Carbs
5g
Protein

Ingredients (9 portions)

For the biscuit:

Eggs 2 pc
Sugar 60 g
Cocoa 10 g
Salt to taste
Baking powder 0.3 tsp
Wheat flour 65 g

For cream:

Boiled condensed milk 300 g
Butter 200 g

For filling:

Bananas 1 pc

To soak the cakes:

Juice 2 tbsp

Recipe instructions

Step 1

Step 1
How to make a cake with banana and boiled condensed milk? Prepare the necessary ingredients for the sponge cake. They should be at room temperature. Take large eggs, category C0. If small, you will need three eggs. You can familiarize yourself with the nuances of preparing the sponge cake at the link at the end of the recipe.

Step 2

Step 2
Wash the eggs and dry them. Carefully separate the whites from the yolks. It is important that not a drop of yolk gets into the whites, otherwise they will not whip. Read after the recipe description for how to properly beat egg whites and yolks.

Step 3

Step 3
Beat the yolks with half the sugar at maximum mixer speed until light and fluffy. When the mixer beaters leave visible streaks on the surface, stop beating.

Step 4

Step 4
Wash the mixer whisks and dry well. In a dry, clean container, beat the egg whites with salt at low speed until soft foam forms. Add the remaining sugar in small portions and gradually increase the speed, beat the whites until stable peaks form. In an inverted container, the whites should be motionless.

Step 5

Step 5
Add about a third of the whipped whites into the yolk mixture. Gently stir in the egg whites using a spatula from bottom to top. If you do this too intensely, the whites will lose their airiness and the sponge cake will not turn out as fluffy.

Step 6

Step 6
Sift half the flour mixed with cocoa and baking powder into the resulting mass. Also mix carefully.

Step 7

Step 7
Add a third of the whites to the dough again and mix, trying to keep them fluffy.

Step 8

Step 8
Repeat steps 6 and 7. The biscuit dough is homogeneous and airy. Turn on the oven to preheat at 180 C.

Step 9

Step 9
Line the bottom of the baking pan with parchment; there is no need to grease the sides of the pan. My mold diameter is 18 cm. For tips on choosing a mold, read the article after the description of the recipe. Carefully pour the dough into the mold.

Step 10

Step 10
Bake the biscuit in an oven preheated to 180 C for about 30 minutes. Do not open the oven for the first 20 minutes to prevent the sponge cake from settling due to a sudden temperature change. Leave the finished biscuit in the oven with the door ajar for another 5-7 minutes, then remove. The baking time and mode depend on the operating characteristics of the oven, so set them based on your equipment. Important information on this topic is in the link at the end of the recipe.

Step 11

Step 11
Remove the finished biscuit from the mold and cool completely. It is advisable to soak the sponge cake for several hours so that the crumb becomes denser and crumbles less when cutting into cakes. I cut the top off the sponge cake and cut it into 3 layers.

Step 12

Step 12
Prepare the cream. Products for it should be at room temperature. But the temperature of the butter should not exceed 25 C so that there are no problems when whipping the cream. It is important to use a good quality product. I took oil with a fat content of 82.5%. Also choose condensed milk from a trusted manufacturer, without vegetable fats and additives. The composition should contain only two ingredients: milk and sugar. The taste of the cream will depend on the quality of the products.

Step 13

Step 13
Beat the butter with a mixer. It should turn white and increase slightly in volume.

Step 14

Step 14
Add 1-1.5 tbsp. l. boiled condensed milk, beat until smooth.

Step 15

Step 15
Add all the condensed milk in portions and continue whisking.

Step 16

Step 16
Even if it is clear that both masses have combined, continue beating until the cream lightens. It should become more stable, airy, glossy.

Step 17

Step 17
Assemble the cake. Place the first cake on a plate, soak it with any fruit or berry juice.

Step 18

Step 18
Cover the cake evenly with a layer of cream.

Step 19

Step 19
Wash the banana and peel it. Cut the fruit into thin slices.

Step 20

Step 20
Place banana slices on top of the cream.

Step 21

Step 21
Grease the next cake with cream.

Step 22

Step 22
Place the greased side of the crust over the filling.

Step 23

Step 23
Do the same with the rest of the cake layers and assemble the entire cake. Grease the top and sides of the dessert with cream. Place the cake in the refrigerator for 5-6 hours to allow the cream to stabilize.

Step 24

Step 24
Decorate the finished dessert as your imagination tells you. I sprinkled the top of the cake in a blender over the sides of the cake. Serve the cake with banana and boiled condensed milk. Bon appetit!

Additional rubrics

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