Chocolate chip waffle cake with caramel bananas

Who says a layer cake has to be made with layers of cake? This over-the-top cake is made by stacking chocolate chip waffles with a peanut butter frosting and salted caramel bananas.

Credit: Anna's Occasions

• serves

  12

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Easy

This may seem like a “kids’ cake”, but I have witnessed mature adults turn into puddles of giddiness as they dive into a slice of this cake.

Ingredients

Waffles (see Note)

• 3 cups (450 g) plain (all-purpose) flour
• 2 tbsp + 1 tsp (37 g) granulated sugar
• 3 tsp baking powder
• 1½ tsp bicarbonate of soda (baking soda)
• ¾ tsp fine salt
• 3 cups (750 ml) buttermilk
• 3 large eggs
• 2 tsp vanilla extract
• ½ cup (115 g) unsalted butter, melted (warm is OK)
• 1 cup (175 g) mini chocolate chips

Peanut butter filling

• 2 250 g pkg cream cheese, at room temperature
• 1 cup (250 g) peanut butter (conventional or pure)
• 1 cup (130 g) icing sugar
• 2 tbsp + 1 tsp (45 ml) whipping cream
• 2 tsp vanilla extract

Salted caramel bananas

• 1 cup (250 ml) Salted caramel sauce (see Salted Caramel Layer Cake)
• 4 large bananas sliced

Makes one 20 cm (8 inch) round waffle cake.

Instructions

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.  Add the buttermilk, eggs and vanilla and whisk until combined (but a few lumps are OK).  Whisk in the melted butter and then stir in the mini chocolate chips.

2. Heat your waffle iron following manufacturer’s instructions. Have two baking trays with cooling racks placed on top, on hand. Lightly grease the iron and ladle on enough batter to fill the waffle pattern once closed (it may take sacrificing one for practice). Cook until a rich golden brown (cook time may vary, depending on the iron) and remove to cool on the rack. Repeat until all of the batter has been used.

3. For the filling, use electric beaters or a stand mixer fitted with the paddle attachment and beat the cream cheese on medium high speed until fluffy. Add the peanut butter and beat in well, scraping the bowl as needed. Add the icing sugar and beat in; start at low speed until combined. The mixture might seem tight at this point – add the cream and vanilla and it will smooth out.

4. For the bananas, heat the caramel slightly to soften it (but not to warm it) and toss the bananas to coat.

5. To assemble the cake, place a cooled waffle on a cake stand or platter. Spread a generous amount of peanut butter filling overtop and arrange a single layer of bananas (dripping caramel as well) over this. Top with the next waffle and repeat until you have 4 waffles stacked. Finish the top with a dollop of peanut butter filling, spreading it but not all the way to the edges, and top with the remaining bananas. Use a spoon to drizzle any remaining caramel sauce over the edges, to drip appealingly. Chill the waffle cake until ready to serve.

Note

• The waffle mixture makes 6 large waffles. Four are used in the cake, but I make extra because sometimes it takes the first one to get the shape and doneness right, and then one extra as back-up.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This may seem like a “kids’ cake”, but I have witnessed mature adults turn into puddles of giddiness as they dive into a slice of this cake.