This is an adaptation of one of my favorite desserts at a café I used to frequent. I loved it so much that when they stopped offering it, I decided to recreate it at home. And while you may think of ganache as something only found in fancy restaurants, it really isn’t that difficult to make. This tea-infused version makes a fantastic topping for all kinds of cakes and desserts. ~ Marlys
* As featured in the Winter 2015 Adventures with Tea eMagazine!
Banana Chocolate Chip Napoleons
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
Cake
- 1 box White cake mix plus eggs & oil as directed
- 1 box Banana pudding mix plus milk as directed
- Caramel Brownie Sensation brewed tea substitute for water in cake batter
- 1 cup Banana puree
- 1 cup Chocolate chips minis
Ganache
- 1/2 cup Half-&-half infused with 3 tsp Caramel Brownie Sensation brewed tea**
- 2/3 cup Chocolate chips
- 1 Tbsp Light corn syrup
Instructions
Cake
-
Make the cake as directed on the box, only use Caramel Brownie Sensation brewed tea in place of water. Gently fold in the banana puree and chocolate chips.
-
Pour into a 9x13" pan and bake in preheated 350º oven for 30-35 minutes or until golden brown.
-
Combine pudding with slightly less milk than directed on the package so it firms up.
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Once cake has cooled, cut into 2" squares and place on serving dish. Slice each square in half horizontally, then place a spoonful of pudding on the bottom layer. Gently place the second layer of cake on top, then drizzle with chocolate ganache.
Ganache
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The day before, make tea-infused half-&-half using Caramel Brownie Sensation.**
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Pour tea-infused half-&-half in a saucepan and heat to steaming (not quite to a boil). Pour the hot liquid over chocolate chips in a stainless steel mixing bowl and stir until smooth. You may need to place the bowl over simmering water (like a double boiler), stirring until all lumps are gone and mixture is silky smooth.
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**To make tea-infused half-&-half:
Add loose tea directly into the half-&-half. Place into the refrigerator to cold-steep overnight (10-12 hours). Pour through a strainer to remove the loose tea before using.
