Description
A layered dessert combining rich chocolate cake with creamy banana and coffee ice cream, perfect for summer gatherings.
Ingredients
Scale
- 3/4 cup + 2 tbsp (114g) all-purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) cocoa powder
- 1 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 3/4 tsp vanilla extract
- 1 large egg
- 1/2 cup (120ml) hot water
- 1–2 bananas, sliced
- 1/4 cup caramel sauce
- 1/4 cup chocolate sauce
- 1 pint Bananas Foster ENLIGHTENED Ice Cream
- 1 pint Cold Brew Coffee ENLIGHTENED Ice Cream
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 2 tsp powdered instant espresso
- Banana chips
Instructions
- Preheat your oven to 350°F (176°C) and prepare an 8-inch cake pan by spraying it with non-stick baking spray and lining the bottom with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir gently to incorporate and set aside.
- In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and large egg until fully blended.
- Gradually add the wet ingredients to the dry mixture, blending them together until the batter is smooth and homogenous.
- Slowly pour in the hot water, being careful to mix on low speed until everything is combined. Use a spatula to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared cake pan and bake for 27-30 minutes, or until a toothpick inserted comes out with a few moist crumbs clinging to it.
- Remove the cake from the oven and let it cool for 3-4 minutes before transferring it to a cooling rack to finish cooling completely.
- Once the cake has cooled, prepare another 8-inch cake pan for the layering. If you are not using a springform pan, line the sides and bottom with plastic wrap.
- Trim the dome off the top of the cooled cake layer and place this layer into the bottom of your prepared pan.
- Evenly distribute banana slices over the cake layer.
- Drizzle the chocolate and caramel sauce over the banana slices, allowing the rich flavors to seep into the cake.
- Use small spoonfuls of softened Bananas Foster ice cream to create an even layer on top.
- Repeat with the Cold Brew Coffee ice cream, ensuring an even spread across the cake.
- Freeze the cake for at least 5-6 hours until it becomes firm and irresistible.
- For the whipped cream, combine heavy whipping cream, powdered sugar, and instant espresso in a large mixing bowl. Whip on high until stiff peaks form.
- Once frozen, gently remove the cake from the pan. Frost the outside with the whipped cream and pipe decorative swirls around the top edge.
- Adorn with banana chips to finish off this stunning dessert.
- Freeze again until you’re ready to serve.
Notes
This cake can be made a day ahead; let it freeze overnight for the best flavor development. Customize by using different ice cream flavors or adding crushed nuts for texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg