Home bakers are going wild over a delectable Cadbury Caramilk banana cake - complete with ganache, chocolate bits and vanilla buttercream icing.
INGREDIENTS:
Cake:
- 250g butter, at room temperature
- 1 cup golden caster sugar
- 4 eggs, at room temperature
- 2 tsp vanilla extract
- 4 ripe Dole bananas, large, peeled and mashed
- 2 tsp baking soda
- ½ cup hot milk
- 3 cups flour
- 2 tsp baking powder
- ½ block of Cadbury Caramilk, broken into squares
Caramilk ganache:
- 1 block (190g) Cadbury Caramilk
- 200g cream
- Vanilla buttercream icing:
- 100g butter, room temperature
- 2 cups icing sugar
- 2 tsp vanilla extract
- 2 tbsp milk
To serve:
- ½ block of Cadbury Caramilk, chopped, to decorate
METHOD:
- Preheat the oven to 180°C, then line two cake tins with baking paper.
- In a mixing bowl, whisk together the butter and sugar until creamy. Then whisk in the eggs, one at a time, vanilla extract and mashed bananas.
- Dissolve baking soda in hot milk, add to mixture and stir to combine. Sift in flour and baking powder and fold gently into mixture until just combined. Do not over mix.
- Spoon the mixture into the prepared cake tins and smooth top, then gently press squares of Caramilk chocolate into the batter.
- Bake for 45 minutes or until an inserted skewer comes out clean and the top is golden and springy to the touch. Leave the cake to cool in its tin before turning it out onto a wire rack to cool completely.
- To prepare the Caramilk ganache, gently heat the cream in a bain marie over a low heat until small bubbles begin to appear.
- Remove the cream from the heat and add the chocolate, then stir gently until the chocolate is almost fully melted. Use a whisk to combine the two until the ganache becomes glossy.
- Cool the ganache in the fridge and stir occasionally as it will gradually thicken over time - it can take up to two hours to get to the desired texture.
- Once the ganache is cool, prepare the vanilla buttercream in a medium bowl. Beat cream butter, icing sugar, vanilla and milk with an electric beater until well smooth and fluffy.
- To assemble the cake, spread the ganache on top of one cake, then gently place the second on top and ice with vanilla buttercream icing.
- Drizzle the remaining ganache over the iced cake, and gently arrange chopped or whole pieces of Caramilk on top.
- Store in a sealed container in a cool place for two to three days.
Source: https://www.dailymail.co.uk/
