Banaani-popcorn-suklaakakku ja suolainen kinuskikastike
I served this cake yesterday at my pop-up brunch. I am slightly obsessed with this salted caramel sauce, it is really easy to make and tastes fantastic. It works perfectly with bananas and a rich dark chocolate cake. You can make the base of this cake a couple of days in advance before you need it, just keep it in an air tight container in the fridge. It is incredibly moist, just take it out of the fridge a couple of hours before you decorate it.
Banana, Salted Caramel, Chocolate, Pop-corn Cake
100 g plain flour (gluten free if necessary, I found Provena works well)
60 g cacao
1 tsp baking powder
1 tsp baking soda
150 g soft brown sugar
1 dl/ 100 ml soya yoghurt
1 dl/ 100 ml oil
1.5 – 2 dl/ 150 ml – 200ml water
2 large ripe bananas, a couple of handfuls of organic popcorn, 2.5 dl/ 250 ml plant based whipping cream and my salted caramel sauce (recipe here) to serve
Preheat your oven to 180 degrees c. and grease and line a 23 cm loose bottomed round tin.
Mix all your dry ingredients in a large bowl. Similarly mix all the wet ingredients in a separate bowl. Quickly pour and mix the wet ingredients into the dry ingredients, until you have a smooth batter. If it seems too thick add a little extra water, it should be dropping consistency.
Pour into your tin and bake in the oven for 25 – 30 mins, until an inserted skewer comes out clean. Leave to cool.
Once cool, whip your plant based cream and spoon on to your cake. Decorate with sliced bananas, popcorn and salted caramel sauce.