Pink Champagne Cake
30m prep 25m cook 1h 10m ready
A light champagne cake with banana and ginger flavors, topped with a flambéed banana sauce and vanilla ice cream. Perfect for celebrations.
Ingredients
- 1 piece fresh ginger
- 177 ml ripe banana mashed
- 59.1 ml cognac
- 88.7 ml unsalted butter
- 78.9 ml blackstrap molasses
- 177 ml dark brown sugar
- 1 egg
- 473 ml all-purpose flour
- 9.86 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 9.86 ml ground ginger
- 4.93 ml ground cinnamon
- 3.7 ml nutmeg
- 177 ml dark brown sugar
- 88.7 ml unsalted butter
- 44.4 ml light corn syrup
- 44.4 ml cognac
- 44.4 ml crème de banana
- 4 bananas sliced lengthwise
- Vanilla ice cream for serving
Nutrition (per serving, estimated)
Estimated based off 16 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 890 mg
- Iron: 18.7 mg
- Magnesium: 374 mg
- Phosphorus: 941 mg
- Potassium: 4290 mg
- Zinc: 5.3 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 piece fresh ginger
- 59.1 ml cognac
- 88.7 ml unsalted butter
- 78.9 ml blackstrap molasses
- 177 ml dark brown sugar
- 1 egg
- 473 ml all-purpose flour
- 9.86 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 9.86 ml ground ginger
- 4.93 ml ground cinnamon
- 3.7 ml nutmeg
- 177 ml dark brown sugar
- 88.7 ml unsalted butter
- 44.4 ml light corn syrup
- 44.4 ml cognac
- 44.4 ml crème de banana
Prepare
- 177 ml ripe banana, mashed
- 4 bananas, sliced lengthwise
- Vanilla ice cream, for serving
Let's Cook
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Step 1.
Preheat oven to 350°F. Grease two cupcake pans.
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Step 2.
In a saucepan, bring 1 (3-inch) piece fresh ginger and ½ cup water to a boil. Remove from heat and let steep 15 minutes; discard ginger. Stir ¾ cup mashed ripe banana and ¼ cup cognac into the ginger water.
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Step 3.
In a mixing bowl, beat 6 tablespoons unsalted butter, ⅓ cup blackstrap molasses, and ¾ cup dark brown sugar until creamy. Beat in 1 egg.
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Step 4.
In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ¾ teaspoon nutmeg.
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Step 5.
Beat the flour mixture and banana-ginger-cognac mixture into the butter mixture in three alternating additions. Pour into pans and bake 20 to 25 minutes or until golden brown.
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Step 6.
For the sauce: In a saucepan over medium heat, combine ¾ cup dark brown sugar, 6 tablespoons unsalted butter, and 3 tablespoons light corn syrup. Stir until contents reach a low simmer. Remove from heat and stir in 3 tablespoons cognac and 3 tablespoons crème de banana.
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Step 7.
Heat a flambé pan in a warm oven (275°F) 10 to 15 minutes. Remove and place on a hotplate in the center of the table. Arrange 4 sliced bananas around the perimeter of pan and add a few spoonfuls of sauce. Stack the cupcakes in the center. Top with vanilla ice cream and remaining sauce and ignite.
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