Description
Indulge in the luxurious layers of the Caramel Banana Mousse Cake, where the silky smooth mousse melts in your mouth, complemented by the rich, buttery caramel that adds a delightful sweetness. The fluffy banana layers provide a perfect balance of flavor and texture, making each bite a heavenly experience.
Ingredients
Scale
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 tsp vanilla extract
- For the Banana Mousse:
- 2 ripe bananas, mashed
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp gelatin, dissolved in 2 tbsp warm water
- For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix eggs, oil, buttermilk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the banana mousse, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the mashed bananas and dissolved gelatin.
- Once the cakes are cool, layer one cake on a serving plate, spread half of the banana mousse on top, then place the second cake on top.
- Spread the remaining banana mousse over the top and sides of the cake.
- For the caramel sauce, melt sugar in a saucepan over medium heat until it turns amber. Add butter and stir until melted, then slowly whisk in heavy cream and salt. Let cool slightly before drizzling over the cake.
Notes
- This cake can be made a day in advance; store in the refrigerator to keep the mousse fresh.
- Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 450
- Sugar: 35 grams
- Sodium: 200 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 80 milligrams
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