As Easter is fast approaching, I wanted to share with you this delicately flavored cake that is sure to impress your family and guests. This amazing Banana Caramel Chocolate Mousse Cake is made with a chocolate banana muffin on the bottom, topped with salted caramel, banana and toasted pecans and followed by a fluffy chocolate mousse.
Source: Home Cooking Adventure
0:00 – Introduction
0:43 – Chocolate Banana Cake
2:53 – Banana pecans caramel filling
5:00 – Caramel Chocolate Mousse
6:31 – Cake assembly
7:35 – Decorate the cake
8:19 – Enjoy the cake
Makes about 10-12 servings
Banana Chocolate Sponge Cake
1 egg
2 tablespoons (30g) sugar
2 tablespoons (30g) dark brown sugar
3 tablespoons (42g) vegetable oil
1/4 cup (30g) cocoa powder
1/4 cup (30g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/4 teaspoon (1g) baking soda
1/4 teaspoon (1g) salt
1 teaspoon (5g) vanilla extract
1 ripe banana (80g) mashed
Pecan Banana Caramel is full
1/2 cup (100g) sugar
1 tablespoon (15ml) water
2/3 cup (70g) pecans, toasted, cut into smaller pieces
1 tablespoon (15g) butter
2 tablespoons (30g) whipped cream
1 large banana (130g) cut into slices
1/2 teaspoon (3g) salt
Caramel Chocolate Mousse
8 oz (230g) chocolate caramel, (like Gold or Dulcey)
2/3 cup (160g) whipped cream
1 1/2 cups (360g) whipping cream (35% fat), chilled
2 teaspoons (8g) gelatin powder
3 tablespoons (45ml) cold water
To decorate
Whipping cream 7 oz (200ml)
1/2 teaspoon (1g) instant coffee powder
