Chocolate cake with bananas and caramel

One of the easiest cakes to make and one of the most popular flavors.
Chocolate sponge cake, bananas, peanut praline, white chocolate ganache with mascarpone and creamy caramel.
Ingredients:
For the chocolate sponge cake:
● flour - 220 g
● cocoa - 50 g
● soda - 5 g
● baking powder - 7 g
● sugar - 250 g
● eggs - 100 g (room temperature)
● sunflower oil - 70 g
● milk - 70 g (room temperature)
● boiling water - 150 g
Process:
1. Sift flour, cocoa, soda, baking powder into a separate bowl and mix with a whisk.
2. In another large bowl, beat eggs and sugar for 10 minutes until light and fluffy. Eggs at room temperature beat better than chilled eggs just from the refrigerator.
3. Add sunflower oil (any odorless vegetable oil) and milk to the beaten eggs, mix with a spatula until combined.
4. Add the dry ingredient mixture to the egg mixture and stir until combined.
5. Pour in boiling water and stir with a whisk until a homogeneous, fairly liquid dough is obtained. Wrap a metal ring with a diameter of 18 cm in foil, pour in the dough and bake in a preheated oven at a temperature of 170 C degrees - 50 minutes, check the readiness with a wooden skewer by piercing the biscuit, the stick should come out clean, without raw dough.
6. Cool the finished biscuit, wrap it in cling film and put it in the refrigerator overnight.
For the peanut praline:
● sugar - 90 g
● water - 25 g
● peanuts - 120 g
Process:
1. In a thick-bottomed saucepan over medium heat, melt sugar and water, bring the syrup to a temperature of 118 C degrees.
2. Add peanuts and continue cooking with a heat-resistant spatula. First, the nuts will be coated in syrup, then the syrup will crystallize and turn into sugar, and then the sugar will melt and turn into caramel.
3. Transfer the nuts into the caramel onto a silicone mat and cool.
4. Grind the nuts into caramel using a powerful blender until you obtain a liquid paste. Transfer to a piping bag and set aside until ready to use.
White chocolate ganache with mascarpone:
● gelatin - 3 g (200 Bloom)
● white chocolate 33% - 170 g
● cream 33% - 260 g
● vanilla paste - 1 tsp
● mascarpone - 600 g
Process:
1. Pour gelatin with cold water and leave for 5 minutes.
2. Bring the cream to a boil in the microwave or in a saucepan on the stove. Pour over chocolate, add vanilla paste and gelatin squeezed out of water. Wait 2 minutes and beat with a blender for 5 minutes until an emulsion is obtained (the fat of the chocolate should combine with the water from the cream).
3. Cover the resulting ganache with film in contact and put it in the refrigerator for at least 3 hours. After cooling, combine with mascarpone and beat until a stable cream is obtained.
* it is more convenient to divide the ganache and mascarpone in half: ganache - 216 g and mascarpone - 300 g; and beat the first part before assembling the cake, and combine the second part and beat before decorating the cake.
Creamy caramel:
● sugar - 100 g
● glucose - 10 g
● butter - 40 g (room temperature)
● cream 33% - 70 g
Process:
1. Bring the cream to a boil.
2. In a thick-bottomed saucepan over medium heat, melt the sugar and glucose syrup, bring to an amber color, add butter, stir until completely combined and pour in the hot cream, stirring gently with a spatula or whisk so as not to burn your hands.
3. Remove from heat, pour and cool.
4. It is better to prepare the caramel a day in advance so that it has time to stabilize, and before using it, warm it a little in hot water or in the microwave for 10 seconds.
Cake assembly:
1. Divide the sponge cake into three layers.
2. Place the white chocolate ganache with mascarpone into a pastry bag fitted with a 1 cm round tip.
3. Transfer the peanut praline into a pastry bag.
4. Cut the bananas into slices about 1 cm thick.
5. Assembly: sponge cake - cream - bananas - peanut praline - sponge cake, etc.
6. Wrap the assembled cake in cling film, put on a metal ring and put it in the refrigerator to stabilize for at least 2 hours.
7. Then remove the ring and film and cover the cake with the remaining cream (it is better to beat it immediately before use). Cool.
8. Cover with caramel.

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