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Banoffee Cake

A 2 layered 8 inch banana chocolate chip cake filled with Sprig Gourmet Banoffee sauce and frosted with dark chocolate buttercream frosting. The cake has a banoffee sauce drip, whipped cream topping and garnished with chocolate and banoffee bark.
Prep Time 1 hour 30 minutes
Cook Time 2 hours
Servings 8
Author Aroshaliny Godfrey

Ingredients

Banana chocolate chip cake

  • All purpose flour – 190gm
  • Butter – 150gm
  • Eggs - 3
  • Dark brown sugar – 150gm
  • Mashed banana – 200gm
  • Baking powder – 2 teaspoons
  • Dark chocolate chips – 75gm
  • Milk – 60ml

Banoffee Filling

  • Sprig Gourmet Banoffee sauce – 125gm

Dark Chocolate buttercream frosting

  • Dark Chocolate – 100gm
  • Butter – 75gm
  • Icing sugar- 250-275gm

Banoffee Sauce Drip

  • Banoffee sauce – 75gm
  • Water – 1-2 tablespoons

Whipped Cream Topping

  • Cream – 125ml
  • Icing sugar – 2 tablespoons
  • Vanilla extract – ½ teaspoon

Dark chocolate and banoffee Bark

  • Dark Chocolate – 50gm
  • Banoffee sauce – 2-3 tablespoons
  • Cocoa powder for dusting optional

Instructions

Banana Chocolate Chip Cake

  1. Preheat the oven to 180 degrees Celsius. Grease and line the cake tin with parchment sheet.
  2. In a small bowl, mash the bananas using a fork.
  3. In a bowl, add the butter and sugar and beat until light and fluffy.
  4. Add and beat one egg at a time.
  5. Add the mashed banana and milk into the butter mixture.
  6. Sift in the flour and baking powder into the bowl and slowly mix it until completely incorporated.
  7. Fold the chocolate chips into the batter.
  8. Divide the batter equally into the two pans, bake for about 40 minutes.
  9. Check with a wooden skewer to see if the cake is completely baked.
  10. Once baked, let the cakes cool on a cooling rack.

Dark Chocolate buttercream frosting

  1. Chop the dark chocolate into small chunks, melt in a microwave oven or in a bowl on a pan with simmering water.
  2. Once the chocolate is melted, let it chill until it comes to room temperature.
  3. Cream the butter until pale and fluffy. Add the melted chocolate in the bowl of butter.
  4. Add the icing sugar in batches. Beat for a couple of minutes and until it reaches the required piping consistency.
  5. Add all the frosting into a piping bag.

Banoffee Drip

  1. In a small heavy bottom sauce pan, add the Sprig Gourmet banoffee sauce. Add one tablespoon of water at a time.
  2. Mix thoroughly with a spatula or a whisk.
  3. Check the consistency, if needed runnier add another teaspoon of water.
  4. I used about 11/2 tablespoons approximately.
  5. Don’t make it too runny, you don’t want the sauce to be too runny.

Dark Chocolate and banoffee bark

  1. Melt the dark chocolate and spread it thin on a parchment sheet.
  2. Pour 2-3 tablespoons of banoffee drip into a piping bag. Cut the tip of the piping bad and drizzle over the melted dark chocolate.
  3. Chill for 30 minutes to an hour in the freezer.

Whipped Cream topping

  1. In a bowl, pour the cream and start whipping with a stand mixer or a hand mixer until soft peaks are formed.
  2. Add the icing sugar and vanilla in the cream.
  3. Whip again until stiff peaks are formed.
  4. In a piping bag with open star tip, add the whipping cream. Chill it in the refrigerator until needed.

Assembling the cake

  1. Using a bread knife or a cake leveler, trim the tops and level the cake so that its uniform in size.
  2. On a cake stand or a cake board add a dollop of buttercream, this will help you you keep the cake layers in place while frosting.
  3. Place the bottom layer on the dollop of frosting. Pipe around the edges of the cake so as to form sort of a dam around the cake.
  4. Scoop in dollops of Sprig Gourmet Banoffee sauce on the bottom layer of the cake, in between the dark chocolate frosting ring.
  5. Using a offset spatula, smoothen the banoffee sauce filling on the cake.
  6. Place the second layer of cake on top of this.
  7. Using a palette knife, do a crumb coat around the cake. Chill the cake for 15-30 minutes.
  8. Pipe the frosting around the cake, using a palette knife or a cake scraper smoothen it around the cake.
  9. Snip the tip of the piping bag with banoffee drip, slowly drizzle on the edge of the cake. This forms the drip on the cake.
  10. Pipe small blobs with whipping cream around the edges of the cake as well.
  11. Take out the chocolate bark from the fridge, cut it up into random shapes using a sharp knife.
  12. Poke them on to the top of the cake.
  13. Sprinkle some of the cocoa powder on top.
  14. Enjoy a large piece of cake for breakfast!