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Banana Caramel Chocolate Mousse Cake

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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.

To print the recipe check the full recipe on my blog:

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0:00 - Intro
0:43 - Chocolate Banana Sponge Cake
2:53 - Pecan Banana Caramel Filling
5:00 - Caramelized Chocolate Mousse
6:31 - Assemble the Cake
7:35 - Decorate the Cake
8:19 - Enjoying the Cake

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

Background music: https://www.epidemicsound.com/referral/96g7cc/

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Banana Caramel Chocolate Mousse Cake, mousse cake, banana caramel cake
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