Description
Banana chocolate cake with dulce de leche cream cheese frosting.
Ingredients
- FOR THE BANANA CAKE:
- 2 whole Large Eggs, Room Temperature
- ½ cups Granulated Sugar
- 2 Large Very Ripe Bananas, Mashed
- ¼ cups Vegetable Oil
- ½ Tablespoons Vanilla Extract
- ¾ cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- FOR THE CHOCOLATE CAKE:
- 1-½ cup Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ¼ cups Boiling Water
- 6 Tablespoons Unsweetened Cocoa Powder
- 1-½ stick Unsalted Butter, Softened
- 1 cup Packed Light Brown Sugar
- 2 whole Large Eggs, Room Temperature
- ½ cups Buttermilk, Room Temperature
- ½ Tablespoons Vanilla Extract
- FOR THE DULCE DE LECHE CREAM CHEESE FROSTING:
- 1 stick Unsalted Butter, Softened
- 8 ounces, weight Cream Cheese, Softened
- 1-¼ cup Dulce De Leche, Divided
- ½ cups Powdered Sugar
- FOR DECORATING:
- 5 slices Banana
- 1 Tablespoon Toffee Bits
- 1 Tablespoon Chopped Pecans
Preparation
Preheat oven to 350ºF. Grease three 5-inch cake pans and line the bottoms with parchment paper.
To prepare banana cakes, in a bowl, whisk egg, sugar, banana, oil and vanilla until smooth. Sift in flour, baking soda, baking powder and salt. Stir until just combined.
Divide batter and pour into prepared cake pans. Bake 15 to 20 minutes or until a toothpick inserted into the cake comes out clean.
Remove from oven. When cool to handle, release cakes from pans and place cakes on rack to cool.
Clean the pans. Grease them and line with parchment paper.
To prepare chocolate cake, in a large bowl, whisk cake flour, baking powder, baking soda and salt.
In another bowl, whisk boiling water and cocoa powder until smooth.
Beat butter and sugar on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.
Reduce the speed to low and beat in half of the flour mixture, followed by the chocolate mixture. Beat in the remaining flour mixture until just incorporated.
Divide batter and pour into prepared cake pans. Bake 15 to 20 minutes or until a toothpick inserted into the cake comes out clean.
To prepare cream cheese frosting, place butter, cream cheese and 1/4 cup dulce de leche in a mixing bowl. Beat until soft and well incorporated. Add powdered sugar and continue beating until light and fluffy.
To assemble the cake, place one chocolate cake layer on a serving plate, spread 1/4 cup cream cheese frosting on top, then drizzle 2 tablespoons dulce de leche on the frosting. Alternate with a banana cake layer, frosting and dulce de leche, until the last cake layer is placed. Frost the cake top and sides with the remaining buttercream.
Slowly spoon the dulce de leche over the top of the cake. Use an offset spatula to gently push the dulce de leche over the sides of the cake to create the dripping effect.
Garnish with banana slices, toffee bits and chopped pecans if desired. Cover and refrigerate the cake. Leave out in room temperature for at least 1 hour prior to serving.
