Hopefully everyone is having a ghoulishly wonderful day! I suppose I should have posted something more fitting of the holiday, or at the very least, something with pumpkin in it, but this cake was too good not to share.
We are finally back from our vacation, and while it was sad to leave, it is certainly great to be back to the comforts of home. We had a great trip, and I plan to share some photos soon. It took us a while to back into the swing of things, because the jet-lag really kicked my but this time around. I totally blame it on the old age
It had been almost a month since I had baked anything, so what better way to get back into the kitchen than with a layer cake! For the last week, my indecision really got the best of me and I just couldn’t decide what kind of cake to make, so I decided to share one of my favourites. Even my super picky, chocolate cake loving taste testers deemed this to be a really, really good cake. So, that must count for something right?
The cake is an incredibly moist banana cake studded with dark chocolate chunks layered with dulce de leche AND a dulce de leche cream cheese frosting. Yes two layers of incredible deliciousness between each cake layer. Surprisingly it’s not overly sweet, and the cream cheese icing really balances all of the flavours. I opted not to frost the sides of this cake, because I love the rustic elegance it gives to the cake. Plus, I think it makes it more approachable, and not to mention that I absolutely despise trying to smooth the sides of the cake with cream cheese icing. It’s just not meant to be. That being said, there is enough frosting to do that if you choose.
I hope everyone has a wonderful and safe Halloween!
A moist and decadent banana chocolate chunk cake, layered with dulce de leche and dulce de leche cream cheese frosting.
- 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%)
- 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
- Preheat oven to 350 degrees F. Butter 3 8-inch cake pans and line the bottoms with parchment paper, and coat the parchment.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- 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.
- 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.
- Divide the batter evenly among the 3 pans (I like to weigh the batter for very even cakes), and smooth out the tops.
- 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.
- 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.
- If you choose, trim the domes of the cake to create an even cake layers. Place 1 cake layer on a cake plate or stand. Spread a thin layer,about 3 to 4 tablespoons of dulce de leche over the layer. Top with about 1/3 of frosting (less if frosting sides), and spread evenly over the layer. Top with second cake layer, and repeat. For the top layer, only top with frosting and not dulce de leche. Drizzle frosted top with dulce de leche, if you wish.
- I used quality store bought dulce de leche for this cake, but feel free to use homemade. The brand I really like is La Salamandra Dulce de Leche.
Cake recipe adapted from Bon Appetit Magazine, October 2012. Frosting is Portuguese Girl Cooks original.