Rich Chocolate Banana Layer Cake with Rum Cream Filling
A decadent three-layer chocolate sponge cake filled with rich banana-rum cream and chocolate. The moist cocoa cake layers are complemented by a luxurious filling made from pureed bananas, melted chocolate, and whipped cream with a hint of rum. Perfect for special occasions and celebrations, this cake combines the classic pairing of chocolate and banana in an elegant layer cake format. The optional rum milk soak adds extra moisture and depth of flavor to the tender chocolate sponge.
Ingredients
- 4 eggs, separated
- 1 cup sugar
- ¼ cup butter, melted
- ¼ cup dark chocolate, melted
- ¼ cup milk
- ¼ cup boiling water
- 1 tsp vanilla extract
- 2 cups flour, sifted
- ⅓ cup cocoa powder
- 2 tsp baking powder
- 1 pinch baking soda
- 1 pinch salt
- 17 oz bananas, pureed for filling
- 7 oz milk chocolate, melted for filling
- 2 cups whipping cream
- 2 tbsp rum
Instructions
- 1
Separate eggs and beat yolks with sugar until pale and fluffy
- 2
Add boiling water, vanilla, milk, melted butter and melted chocolate, combine
- 3
Add sifted flour with cocoa powder, baking powder, soda and salt, mix well
- 4
Beat egg whites with pinch of salt until stiff peaks form, fold into batter
- 5
Line springform pan bottom with parchment, grease and flour sides, preheat oven
- 6
Pour batter into prepared pan and bake until skewer comes out clean
- 7
Cool completely then cut into 3 equal layers
- 8
Puree bananas, add rum and melted chocolate
- 9
Whip cream until stiff peaks form, combine with chocolate-banana mixture
- 10
Place first sponge layer on serving plate, cover with third of filling
- 11
Add second layer, cover with another third of filling
- 12
Top with third layer and remaining filling, decorate as desired
Tips
Add whipping cream stabilizer if cream is too soft to help it hold its shape better for the filling.
Brush each cake layer with warm milk and rum mixture before assembling to make the cake extra moist.
Let cake cool completely before cutting into layers to prevent crumbling and ensure clean cuts.
Good to Know
refrigerate up to 3 days covered
can be made 1 day ahead, assemble day of serving
at room temperature, cut with sharp knife
Common Mistakes
fold egg whites gently to avoid deflating the batter
cool cake completely before cutting to prevent crumbling
whip cream to proper stiff peaks to avoid runny filling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make this cake without rum?
Yes, substitute the rum with vanilla extract or omit entirely. You can also use the warm milk without rum for soaking the layers.
How long will this cake keep?
Store covered in the refrigerator for up to 3 days. The flavors actually improve after the first day as they meld together.
Can I freeze this cake?
The unfilled cake layers freeze well wrapped for up to 3 months. Assemble with fresh filling after thawing completely.