Banoffee Layer Cake Project

Level: Intermediate


Banana Sponge:

  • 3 mashed bananas
  • 340g butter
  • 3 eggs
  • 210g caster sugar
  • 1/2 tsp bicarbonate or soda
  • 340g self-raising flour

Chocolate ganache:

  • 300ml whipping cream
  • 300g dark chocolate
  • 1 tbsp glucose

Vanilla Mousse:

  • 200 ml milk
  • 60g caster sugar
  • 2 egg yolks
  • 4 gelatine leaves
  • 300 ml whipping cream


  • Scoop-it measuring spoons
  • #2D Drop Flower Piping Tip
  • Gold Metallic Candles (optional)
  • Decorator Preferred 6" Round Cake Tin
  • Decorator Preferred 11inch Straight Palette Knife
  • Non-Stick Parchment Paper
  • Gold Pearl Colour Dust


Step 1 - The Chocolate Ganache

  • Heat the cream and glucose until it comes to the boil, then pour directly over the chocolate. Stir until fully combined, leave to cool then place into a piping bag.


The Banana Sponge

  • Preheat the oven to 180C. Grease and line the tin
  • Cream together the butter and the sugar until light and fluffy.
  • Add in the eggs and stir until combined.
  • Fold in the mashed banana.
  • Sieve in the flour and bicarbonate of soda, then fold into the mix until combined.
  • Pour into the prepared tin and bake for approximately 30 - 35 minutes or until fully cooked and an inserted cake tester comes out clean. Leave to cool.


The Vanilla Mousse

  • Soak the gelatine in a bowl of cold water.
  • In a heat proof bowl whisk together the egg yolks and sugar.
  • Heat the milk in a saucepan until it just comes to the boil, then pour a little of the milk onto the egg mixture to temper. Pour the egg mixture back into the remaining milk mixture and place onto a medium heat. Stir the mixture continually until it starts to thicken and coats the back of a spoon. Remove from the heat.
  • Stir in the gelatine.
  • Place the mixture through a sieve and allow to cool slightly.
  • Whisk the cream until it is soft peaks, fold into the egg mixture. Place into a piping bag.


Decorating the cake

  • Use a cake leveller to layer the cake into 3 layers.
  • Using a clean tin, line it with two layers of parchment paper on its sides and base. This will enable you to have a smooth side as you assemble the cake.
  • Place the bottom layer of cake into the base of the tin. Pipe a layer of ganache over the surface, all the way to the edge, then top this with a layer of mouse. Repeat with the next 2 layers of cake, finishing with a layer of ganache for the top surface.
  • Refrigerate the cake overnight until it has fully set.
  • To finish the cake, place the remaining ganache into a piping bag fitted with Tip 2D. Pipe 'kisses' onto the top surface of the cake.
  • Finish with gold dusted Maltesers and cigarillos and some golden candles.


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