3 layer chocolate chip banana cake with dulce de leche cream cheese frosting!

Hey there,

Today we’re going to be making a real show stopper. A three layer dark chocolate banana cake with dulce de leche cream cheese frosting! I recently made this for a pot luck and everyone enjoyed it! Well those who still had room after all the delicious food that was there. 

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Preheat the oven to 350 degrees F. Grease your three cake pans or in my case two and then once the first two are done re use a pan! ( I’m seriously investing in another cake pan because I’m loving the 3 layer cakes!) 
Then mash up your 5 ripe bananas. I used a potato masher, you could use a fork.
Mix together your flour, baking soda, salt and cinnamon and set aside.

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I used grated dark chocolate as opposed to chips. You can use whatever you have on hand!
Note* When baking try to always have all your ingredients at room temperature.
In the bowl of a stand up mixer, fitted with a paddle attachment, beat the butter and sugars on high speed until light and fluffy approximately 3 to 5 minutes. 
* I used 1 cup white, 1 cup brown, I always prefer more brown sugar to white in baking)* 
On low speed add in the eggs at room temperature one at a time mixing well between each. 

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Add in the dry ingredients slowly, scraping down the sides well. Beat on low speed until just combined. Add in the yogurt and bananas just until combined.
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Fold in the chopped chocolate

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Divide the batter between the three pans and bake on middle rack for 35-40 minutes. Always check with a toothpick to make sure the middles are cooked. Transfer to cooling rack.

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Once cakes have fully cooled, you can get to icing! The more creative the better.

I chose to double the caramel in the icing as well as add 1 more cup of powdered sugar to stretch the icing. I knew I wanted to cover the sides with icing so I knew I would need more than the recipe calls for. With the added dulce de leche the icing became a nice caramel colour! YUM!

Recipe adapted from portuguese girl cooks

Banana Chocolate Chip Cake with Dulce de Leche Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 30 minutes

Yield: one 8-inch, 3 layer cake

 

A moist and decadent banana chocolate chunk cake, layered with dulce de leche and dulce de leche cream cheese frosting.

Ingredients

For the Cake
    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon kosher salt
    • 1/2 teaspoon cinnamon
    • 1 cup (8 oz/2 sticks) unsalted butter, room temperature
    • 1 1/2 cups sugar
    • 1/2 cup lightly packed brown sugar
    • 3 large eggs
    • 2 teaspoons vanilla
    • 2 cups very ripe mashed bananas (about 5 to 6 large)
    • 1 cup plain yogurt
    • 6 ounces dark chocolate chopped (I used 72%)
For the Frosting
    • 1/2 cup (4 oz/ 1 stick), unsalted butter at room temperature
    • 3 cups powdered sugar
    • 8 ounces cream cheese, cold and cut into 10 pieces
    • 1/2 teaspoon vanilla
    • 6 tablespoons dulce de leche, homemade or store-bought
    • pinch of salt
about 6 to 8 tablespoons additional dulce de leche for assembly

Instructions

For the Cake
    1. Preheat oven to 350 degrees F. Butter 3 8-inch cake pans and line the bottoms with parchment paper, and coat the parchment.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
    3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, and both sugars on medium-high speed until light and fluffy, about 3 to 5 minutes. On low speed, add in the eggs, one at a time, scraping the bowl occasionally. Beat in the vanilla.
    4. Add in the dry ingredients and beat on low speed just until combined, about 30 seconds. Add in the mashed bananas and yogurt, and mix on low speed just until combined. Fold in the chopped chocolate.
    5. Divide the batter evenly among the 3 pans (I like to weigh the batter for very even cakes), and smooth out the tops.
    6. Bake cakes until a toothpick inserted comes out clean, about 35 to 40 minutes. Rotating pans halfway through baking. Let cool in pans on wire racks for 10 minutes. Invert the cakes onto the racks and remove the parchment, and let cool completely.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed (start off slowly), until combined and a thick paste is formed, about 5 minutes. Beat in the cream cheese, 1 piece at a time over medium speed until combined. Add in the vanilla and beat to combine. Add in the dulce de leche and salt, and beat on low speed until combined. Refrigerate if not using immediately.

    *I spread the frosting around the sides and then did some pipping on the top and drizzled melted chocolate to really make it fancy. You could drizzle with caramel however I thought the chocolate would be a nicer contrast.

    Cheers,

    Jess

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