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Prep time
1 hour
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Cook time
35 minutes
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Serves
12
Author Notes
This is a very indulgent cake with a nice balance between the fresh banana, chocolate sponge, and dulce de leche buttercream, covered in toasted walnuts for texture and a nutty flavor layer. The chocolate sponge is from Ina Garten's famous "Beatty's Chocolate Cake" recipe (the ingredients and steps 1 and 2 are verbatim from that recipe, the layering and frosting instructions are not included here). The method for the dulce de leche buttercream is from https://letthebakingbegin.com/dulce-de-leche-buttercream/, a website devoted to Ukrainian and Eastern European recipes. I made dulce de leche by simmering a can of sweetened condensed milk in water (must be covered in water) for three hours, but you can use any method. —clintonhillbilly
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Ingredients
- Dulce de Leche Buttercream, Filling and Nut Coating
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14 ounces
dulce de leche at room temperature
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24 tablespoons
butter at room temperature
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3
bananas, sliced
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1.5 cups
walnuts, chopped, toasted and cooled
- Chocolate Sponge (Ina Garten's Beatty's Cake)
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1.75 cups
flour
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2 cups
sugar
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.75 cups
cocoa powder
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2 teaspoons
baking soda
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1 teaspoon
kosher salt
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1 teaspoon
baking powder
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1 cup
buttermilk
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1/2 cup
vegetable oil
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2
extra-large eggs
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1 teaspoon
pure vanilla extract
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1 cup
brewed hot coffee
Directions
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Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans
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Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)
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When cake is cool, make the buttercream: Beat the buttercream on high speed for five minutes, then add the dulce de leche and beat for a couple more minutes, scraping down the sides periodically, until it is fully combined.
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If your cake has a slope to it, trim it so that the top is horizontal. Then, slice the cake in half horizontally to create two layers.
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Spread a generous layer of buttercream on the bottom layer, then add the sliced bananas, making sure to cover the entire cake with banana slices.
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Place the top layer on, then use the remaining butter cream to frost the sides and top of the cake.
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Using your hands, press the walnuts into the sides of the cake and scatter them across the top.
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If desired, decorate with piped whipped cream. I like to add a little Cointreau to the whipped cream to give it a bit of orange flavor.
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Refrigerate until ready to serve.
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