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Prep Time: 20 mins
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Cook Time: 1 hr 10 mins
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Serves: 12
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Recipe by: GreenPan
Spoil your family and friends with this amazingly moist chocolate cake topped with extra homemade caramel sauce.
METHOD:
- Preheat the oven to 180°C, melt the butter in a hot pan until it turns nut brown, and pour the melted butter into a large bowl.
- Add the flour, cocoa powder, bicarbonate of soda or baking powder, sugars, maple syrup, eggs, bananas and milk and beat it into a smooth batter.
- Pour the batter into a lightly greased GreenPan Reserve Bakeware Round Cake Pan (24cm in diameter) and bake for 1 hour 10 minutes. Pierce with a cocktail stick to check whether the cake is cooked.
- Allow to cool in the tin for 10 minutes. Transfer the cake to a grill and allow to cool completely.
- Make the ganache while the cake is cooling. Put the sour cream and chocolate into a large bowl and mix until smooth, then set aside.
- Smooth the ganache over the top of the cake, warm the caramel paste slightly, and use a spoon to spread the caramel over the cake.
- Smooth over with banana to your taste, and cut into heavy bite-sized pieces
