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Espresso Banana-Scotch Cake

There layer of sweet espresso cake filled with creamy Banana-Scotch buttercream and topped with crispy dried bananas.
Course Dessert
Cuisine American
Keyword banana cake, espresso cake, espresso layer cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 12 Deppoeple
Author Dikla Levy Frances

Ingredients

Espresso Cake

  • 6 large Egg whites, room teperature ( 240 g/ 8.5 oz)
  • 2/3 Cup Whole milk
  • 3 TBS Espresso Powder
  • 2 tsp vanilla extract
  • 3 Cup Cake Flour (336 g/ 12 oz)
  • 1 1/2 Cup Sugar (300 g/ 10.5 oz)
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 2 sticks Unsalted Butter, soften and cut into 12 pieces (226 g/ 8 oz)

Banana Scotch Swiss Meringue Butter Cream

  • 6 Large Egg Whites (200 g /7 oz)
  • 1 1/4 Cup Sugar (250 g / 9 oz)
  • 1/4 tsp Cream Of Tartar
  • 4 Sticks Unsalted Butter, soften (450 g / 16 oz)
  • 2 tsp Vanilla Extract
  • 1/8 tsp Sea Salt
  • 1/2 Cup Banana Scotch recipe
  • 1 Cup Dried Bananas for decoration, oprional

Coffee Syrup for soaking

  • 1 Cup Strong Hot Coffee
  • 1 Cup Sugar

Instructions

Cake

  • Preheat oven to 350F . Line 3 8" pans or 4 6" pans with parchment paper and grease the sides.
  • Whisk  the milk , egg whites and vanilla extract and set aside.
  • In a bowl of a standing mixer, place the flour,espresso powder sugar,salt and baking powder. Using the paddle attachment, mix on low to combine. 
  • Increase speed to medium and add the butter one piece at a time until the mixture is moist and crumbly.
  • Add half a cup of the liquid mixture into the mixer bowl, once the liquid is in incorporated let it mix for about 1 minute.
  • Add the remaining of the liquid mixture. Mix just to combine.
  • Divide the batter between the pans and bake in the middle rack for 18-20 minutes for ,or until a toothpick comes out clean from the center of the cake.

To make the Butter cream

  • Using a hand whisker, mix the egg whites, cream of tartar and sugar in a bowl of a standing mixer. Place the bowl on top (not inside) of a pan filled 1/4 way with simmering water.
  • Keep whisking the egg white mixture until it thickens and warms up to 150F. (or just until it is too hot for  your finger to be dipped in.)
  • Move the bowl to the standing mixer and mix on high with the whisk attachment until a cool and a very stiff, shiny meringue had formed. 
  • With the mixer on high, add the butter in small pieces following the vanilla extract and salt.
  • Keep mixing until a smooth airy and fluffy butter cream is formed.
  • Add the banana scotch to the buttercream and mix to combine. 

To make the soaking syrup

  • Place the coffee and sugar in a saucepan over the stove and allow to boil.
  • Remove from heat.

To Assemble

  • Place one layer on top of a serving dish. Soak the cake with 1/3 cup of coffee syrup and spread 1/3 cup of buttercream on top and place the second layer of cake of top and repeat.
  • Use the remaining of the buttercream to frost the cake and decorate with the dried banana chips.