Posted on January 21, 2017
Chocolate & Banana Bundt with Whisky Caramel //
I know, I know…. whisky caramel. I really do spoil you. This is a recent discovery of mine and I’ve quickly become obsessed with it, on everything and anything. It’s inspired my next bake (hopefully to be blogged later this week, in time for Burns Night!) and I’ve baked several batches of brownies laden with it, as well as the gingerbread recipe it originally accompanied from April Carter’s book, Decorated. It’s honestly life changing.
I decided to partner my favourite banana cake recipe with it, because I figured if anything could make it better, it was whisky caramel. I wasn’t wrong. I’ve been beavering away on several projects with whisky caramel, so stay tuned to the blog if you like it, as I’m sure there’s more to come. Caramel is always a good idea! This recipe works well as a bundt, a loaf cake, or double it to make a layer cake! It’s a great banana cake recipe, and is very versatile.
Recipe For Cake:
130g dark chocolate, melted
130g unsalted butter, softened
130g caster sugar
1 tsp vanilla
3 large eggs, beaten
140g plain flour
1 tsp baking powder
40g cocoa powder
Pinch of salt
3 very ripe bananas, mashed
. Pre-heat oven to 170c. Thoroughly grease your bundt tin (or line and grease a cake tin). I recommend using bake spray if using a bundt, to ensure its very well grease and won’t stick!
. Melt your chocolate over a pan of simmering water, and set aside to cool slightly.
. Beat the butter, sugar and vanilla in a stand mixer until soft and fluffy.
. Beat the eggs together in a small bowl until combined, then slowly add to butter & sugar mix. Then fold through flour, cocoa and salt. Pour in cooled chocolate mixture and fold through mashed bananas.
. Pour mixture into bundt pan or cake tin and bake for 35 – 40 minutes on the middle shelf, until a skewer comes out clean.
Whilst your cake is baking, you can make the buttercream and whisky caramel! I would make the caramel first, as it needs to cool before you can use it.
50g unsalted butter
150ml double cream
125g caster sugar
Pinch of sea salt
. Heat together the butter and cream, until the butter has just melted, then set aside.
. In a fairly tall, thick bottomed pan, heat the sugar with a small amount of water (only just enough to wet the sugar) and leave to heat. The sugar will caramelize and start going a dark caramel colour. It’s important not to stir it, as it will crystallize, so swirl the mixture around in the pan so it cooks evenly. Be careful not to burn yourself!
. Once you’re satisfied with the colour, remove from the heat and add the butter and cream mixture, again being careful as it may bubble up! Then stir through the salt and whisky, and set aside to cool. Once cold, drizzle over the top of the buttercream… if you can resist just eating it with a spoon!
100g unsalted butter, softened
250g icing sugar
1 tsp vanilla
Few drops of milk
. Beat together the butter, icing sugar and vanilla until fluffy, then add the milk, a few drops at a time, until you reach the desired texture. Pipe or use a palette knife to decorate your cake. You may need to double this mixture if you’re making a full sized regular cake!