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Friday, 23 November 2012


Salam & hi alls..
This is a very simple and marvelous banana chocolate caramel cake. It's the combination of the chocolate taste of cocoa powder and the sweetness of the ripe mashed bananas. You do not have to use an electric mixer, just throw all the wet ingredients in the blender for a few minutes until combined, then in another bowl, just mix with the dry ingredients together and you are done!

As for the caramel as topping, I'm using half portion of the actual recipes given here due to the shortage of   ingredients when I made this cake. You may find a thin layer of the caramel on my cake...but if you follow the exact ingredients as given, the caramel topping will be thicker and nice..

Last but not least, this cake is prepared and done easily in a fraction of the time..try it and happy baking!..:)

Banana Caramel Chocolate Cake


Material A (Caramel)

½ can of evaporated milk
70 grams of caster sugar
½ teaspoon vanilla extract
3 egg yolk
2 tablespoons of sugar

Material B (use a blender)

3 bananas
1 cup evaporated milk
½ cup condensed milk
1 cup brown sugar
1 teaspoon ovelette
¼ teaspoon of salt
1 cup melted butter / corn oil
2 eggs (grade A)
1 teaspoon vanilla

Material C

1½ cups flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
4 tablespoons of cocoa powder



1.    Heat sugar in pan over low heat until melt, and let stand at room temperature.
2.    Stir milk and caster sugar. (i)
3.    Stir eggs and vanilla slowly (ii)
4.    Mix ingredients (i) and (ii) slowly.
5.    Strain mixture into a cake pan & set aside.


1.    Put all material A into a blender & blend until all ingredients well.
2.    Place material B in bowl, mix ingredients A and B using wooden spatula to mix into one mix.
3.    Put into the baking pan contains caramel.
4.    Bake it at 170 degrees Celsius in baking pan filled with water (steam bath).
5.    After the cake cooked, invert it once the cake has cooled.
6.    Ready to be serve.
Kek Coklat Pisang Karamel


Bahan A (Karemel)

½ tin susu cair
70 gram gula kaster
½ sudu teh esen vanilla
3 biji kuning telur
2 sudu besar gula

Bahan B (gunakan pengisar)

3 biji pisang berangan
1 cawan susu cair
½ cawan susu pekat
1 cawan gula perang
1 sudu teh ovelette
¼ sudu teh garam
1 cawan mentega cair / minyak jagung
2 telur gred A
1 sudu teh vanilla

Bahan C

1½ cawan tepung
1 sudu teh serbuk penaik
1 sudu teh soda bikabonat
4 sudu besar serbuk koko



1.    Panaskan gula di dalam loyang di atas api kecil sehingga cair dan sejukkan pada suhu bilik.
2.    Kacau susu cair dan gula kaster. (i)
3.    Kacau telur dan vanilla perlahan-lahan (ii)
4.    Campurkan bahan (i) dan (ii) secara perlahan-lahan.
5.    Tapiskan bahan campuran kedalam loyang kek & ketepikan.

1.    Masukkan semua bahan A kedalam pengisar & kisar sehingga semua bahan sebati.
2.    Bahan B di masukkan ke dalam mangkuk, campurkan bahan A dan B, pukul menggunakan sudip kayu hingga bercampur menjadi 1 adunan.
3.    Masukkan kedalam acuan pembakar yang berisi karamel.
4.    Bakar pada suhu 170 darjah Celsius beralaskan loyang yang berisi air (steam bath).
5.    Setelah kek masak, terbalikkan apabila kek telah sejuk.
6.    Siap untuk dihidang.


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