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dessert

Chocolate Caramel Cake

Spoil your family and friends with this amazingly moist chocolate cake topped with extra homemade caramel sauce.
Servings: 12
Total Time: 1h30m
Prep Time: 20m
Cooking Time: 1h10m
Chocolate Caramel Cake

Ingredients

For the Cake:
  • 250g unsalted butter, cut into small chunks
  • 335g self-raising flour, sifted
  • 50g cocoa powder, sifted
  • 1 teaspoon bicarbonate of soda or baking powder, sifted
  • 220g soft sugar
  • 135g brown sugar
  • 60ml maple syrup
  • 4 eggs
  • 4 squashed bananas
  • 325ml milk
  • 125ml caramel paste
For the Chocolate Ganache:
  • 250g sour cream
  • 200g melted dark chocolate

    READY TO BAKE!

    Make this recipe using our GreenLife round cake pan

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Preparation Instructions

  1. Pre-heat 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.
  2. 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.
  3. Pour the batter into a lightly greased baking tin (24cm in diameter) and bake for 1 hour 10 minutes. Pierce with a cocktail stick to check whether the cake is cooked.
  4. Allow to cool in the tin for 10 minutes. Transfer the cake to a grill and allow to cool completely.
  5. Make the ganache while the cake is cooling. Put the sour cream and chocolate into a large bowl and mix until smooth and set aside.
  6. 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.
  7. Smooth over with banana to your taste, cut into heavy bite-sized pieces