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Banana Caramel Chocolate Mousse Cake
With Easter fast approaching, I’ve wanted to share with you this delicate flavorful cake that will surely impress your family and guests. This amazing Banana Caramel Chocolate Mousse Cake is made of a chocolate banana sponge cake at the bottom topped with a delightful salted caramel, banana and toasted pecans layer and followed by a smooth caramelized chocolate mousse.
Makes about 10-12 servings
Banana Chocolate Sponge Cake
1 egg
- 2 tbsp (30g) sugar
- 2 tbsp (30g) dark brown sugar
- 3 tbsp (42g) vegetable oil
- 1/4 cup (30g) cocoa powder
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp (2g) baking powder
- 1/4 tsp (1g) baking soda
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1 ripe banana (80g) mashed
Pecan Banana Caramel Filling
- 1/2 cup (100g) sugar
- 1 tbsp (15ml) water
- 2/3 cup (70g) pecans, toasted, cut into smaller pieces
- 1 tbsp (15g) butter
- 2 tbsp (30g) whipping cream
- 1 large banana (130g) cut into slices
- 1/2 tsp (3g) salt
Caramelized Chocolate Mousse
- 8 oz (230g) caramelized chocolate,(like Gold or Dulcey)
- 2/3 cup (160g) whipping cream
- 1 1/2 cup (360g) whipping cream (35% fat), chilled
- 2 tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
For Decoration
- 7 oz (200ml) whipping cream
- 1/2 tsp (1g) instant coffee powder
- Banana chips
- Mini chocolate rocks
- Caramelized chocolate curls
*Recipe on video and text may differ from each other!
How to cook Banana Caramel Chocolate Mousse Cake:
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