Caramel Coffee Banana Cake
Comprised of two chocolate chunk banana cake layers soaked with a boozy coffee syrup. The cake is filled with a layer of salted caramel and coated with a coffee infused Swiss buttercream. Yield: 8-inch layer cake
Servings: 14
Ingredients
Banana Cake:
- 1 ½ cups all-purpose flour (200 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt or Diamond Crystal kosher salt
- ¼ cup unsalted butter (57 g), room temp, softened
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (100 g), packed
- 2 large eggs room temp
- 2 medium ripe bananas mashed
- ⅓ cup whole milk room temp
- ½ cup dark chocolate chunks (90 g), or chocolate chips
Swiss Buttercream (coffee flavored):
- ¾ cup egg whites (6 large eggs)
- 1 ½ cup granulated sugar (300 g)
- 2 cups unsalted butter (454 g), cut into tablespoons, room temp
- coffee concentrate mixture* (recipe in notes)
Cake Soaking Syrup:
- ⅓ cup strong coffee
- 1 Tablespoon coffee liqueur of choice
Garnishes
- sea salt caramel sauce , homemade or store-bought
- chocolate covered espresso beans
- cocoa nibs
- chopped chocolate
- freeze-dried banana slices
Instructions
Banana Cake:
- Preheat oven to 350°F. Line two 8-inch cake pans with parchment and lightly grease the sides of the pan. Set aside.
- Whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add sugar and brown sugar and mix until well combined. Add eggs one at a time. Add mashed bananas. Scrape down bowl as needed to ensure thorough mixing.
- Alternate adding flour mixture and milk. In three additions, start with the flour and end with the flour. Mix until just combined. Fold in chocolate chunks.
- Divide batter evenly between the two prepared cake pans. Bake for 25-30 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for a few minutes before unmolding. Transfer to wire rack to cool to room temperature.
Coffee Swiss Buttercream:
- In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a double boiler. Make sure simmering water does not touch the bowl. Whisk sugar egg mixture until it reaches a temperature of 160° F. Note: Alternatively, if you don't have a thermometer, heat until all the sugar has melted. You can test test by dipping a finger into the warm mixture and rubbing it between your fingers. The mixture should be smooth. You should not be able to feel the granules of sugar.
- Return bowl to the stand mixer. With a whisk attachment, beat mixture at medium speed until it cools to room temperature. Reduce speed to low and add butter one tablespoon at a time. Once all the butter is incorporated, add coffee concentrate mixture. Increase speed to medium-high and continue to beat until buttercream is light and fluffy
Assembly:
- Place on cake round over a cake board (or serving plate). Using a pastry brush, lightly soak the cake with coffee soaking syrup. Spread a thin layer of caramel sauce (about 2 tablespoons) over soaked cake. Add a layer of coffee buttercream. You can use a piping bag or simply spread buttercream on top of cake.
- Add second cake layer on top. Spread buttercream all over cake to seal in the crumbs (crumb coat). Let chill in the refrigerator for 15 minutes. Once chilled, coat the cake with another layer of buttercream. Return cake to refrigerator until ready to serve.
- Before serving, drizzle caramel sauce over the top and sides of the cake. Decorate top of cake with chocolate espresso beans, cacao nibs, chopped chocolate, and freeze dried bananas. Allow buttercream to soften and allow cake to come to room temperature before serving.
Notes
Ingredient Notes:
- Coffee Concentrate Mixture is 1 tablespoon of bottled coffee concentrate mixed with 2 teaspoons instant espresso powder.
- Use the homemade caramel sauce from this buttermilk chocolate cake. Or, I suggest the caramel sauce from Trader Joe's.
- Banana Cake: Cool cakes to room temperature. Individually wrap each cake layer tightly with plastic wrap. For extra protection, place wrapped cake in a freezer zip-top bag. Defrost in the fridge overnight, or defrost at room temperature for a few hours.
- Coffee Buttercream: Swiss buttercream freezes well! Make the buttercream according to recipe instructions. Chill in the fridge until cold (about 2 hours). Then, transfer to an airtight container and keep in the freezer for up to two weeks. Defrost overnight in the fridge, or defrost at room temperature for several hours. Once softened, give the buttercream a good beating or whisking until smooth and fluffy.