Looking for arguably the best dessert of 2020? The Caramilk cake is the most delightful and luscious-looking banana cake recipe that we have ever seen. The chocolate blocks have been selling like crazy at supermarkets ever since the recipe was released in 2018. Since then, this cake dessert has undeniably taken the world by storm. With only 12 basic ingredients, many home bakers and dessert lovers couldn’t wait to make this sensational dessert. It’s totally worthwhile to try it out yourself. Let’s start!
Preheat oven to 180°C.
Cut 2 pieces of baking paper making it circular in shape (22cm diameter) enough to line the bottom of 2 separate cake tins.
In a large mixing bowl, place softened butter and sugar, mixing them with a hand mixer or stand mixer for about 1-2 minutes until you have a light and creamy mixture.
Beat and whisk in the eggs one by one into the bowl, then add vanilla and bananas respectively.
In a glass or separate small bowl, mix together baking soda and hot milk until soft.
Pour the mixture into the large bowl, and stir until combined.
Sift in flour and baking powder, gently folding them with a rubber spatula until it thickens up in a few minutes.
Transfer the mixture into prepared tins.
Smoothly press square blocks of the Caramilk chocolate bar into the batter.
Bake for 45 minutes until the top is golden and springy to the touch. Allow to cool before taking them out.
While the cakes cool down, prepare the Caramilk ganache. Heat the cream to a simmer over low heat in a bain-marie, then transfer into a separate bowl.
While the cream is still hot, add the Caramilk chocolate to melt, gently whisking them over low speed until you achieve a glossy ganache.
Cool in the refrigerator and stir occasionally to thicken for approx. 2 hours to reach the desired consistency.
Once the ganache has cooled down, prepare the Vanilla Buttercream Icing. In a medium bowl, beat the butter with the hand mixer, adding ½ cup icing sugar at a time.
Add in vanilla and milk and continue mixing for another 1-2 minutes until smooth and fluffy.
When the cakes are cool and the ganache is ready, glaze the top of one cake with the ganache and then gently lay the second cake, completely forming one whole cake.
Coat the cake with Vanilla Buttercream Icing as needed.
Decorate the top of the iced cake by glazing the remaining ganache, sprinkling and spreading out the chopped / smaller chunks of the Caramilk bar.
Chill before serving
Notes:
- When using the hand mixer or stand mixer, start on low speed at first, then increase to medium speed until the mixture starts to come together.
- After the basic ingredients (butter, sugar, eggs, vanilla, bananas, baking soda, hot milk, flour and baking powder) are well combined, continue mixing on medium speed for another 1 minute, and then scrape down the sides of the bowl with a spatula and fold in, making sure that the mixture is whisked evenly.
- Any remaining ganache can be kept in the refrigerator for 3-4 days.
- To verify if the cakes are cooked well enough, you can also double-check if a skewer inserted in the centre comes out clean.
- For the vanilla buttercream icing, you may need to add more milk to reach desired consistency.
- The finished cake can be stored in a sealed container in a cool place for 2-3 days.
Ingredients
Directions
Preheat oven to 180°C.
Cut 2 pieces of baking paper making it circular in shape (22cm diameter) enough to line the bottom of 2 separate cake tins.
In a large mixing bowl, place softened butter and sugar, mixing them with a hand mixer or stand mixer for about 1-2 minutes until you have a light and creamy mixture.
Beat and whisk in the eggs one by one into the bowl, then add vanilla and bananas respectively.
In a glass or separate small bowl, mix together baking soda and hot milk until soft.
Pour the mixture into the large bowl, and stir until combined.
Sift in flour and baking powder, gently folding them with a rubber spatula until it thickens up in a few minutes.
Transfer the mixture into prepared tins.
Smoothly press square blocks of the Caramilk chocolate bar into the batter.
Bake for 45 minutes until the top is golden and springy to the touch. Allow to cool before taking them out.
While the cakes cool down, prepare the Caramilk ganache. Heat the cream to a simmer over low heat in a bain-marie, then transfer into a separate bowl.
While the cream is still hot, add the Caramilk chocolate to melt, gently whisking them over low speed until you achieve a glossy ganache.
Cool in the refrigerator and stir occasionally to thicken for approx. 2 hours to reach the desired consistency.
Once the ganache has cooled down, prepare the Vanilla Buttercream Icing. In a medium bowl, beat the butter with the hand mixer, adding ½ cup icing sugar at a time.
Add in vanilla and milk and continue mixing for another 1-2 minutes until smooth and fluffy.
When the cakes are cool and the ganache is ready, glaze the top of one cake with the ganache and then gently lay the second cake, completely forming one whole cake.
Coat the cake with Vanilla Buttercream Icing as needed.
Decorate the top of the iced cake by glazing the remaining ganache, sprinkling and spreading out the chopped / smaller chunks of the Caramilk bar.
Chill before serving
Notes
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