Ingredients
1 1/2 c. unsalted butter, cut into small pieces, plus more for greasing
3 c. granulated sugar
1 c. cocoa powder
1 c. cake flour
1/4 tsp. coarse salt
1 tsp. pure vanilla extract
1/4 c. whole milk
4 eggs
3 1/2 tbsp. unsalted butter
1/4 c. + 1/2 tbsp. granulated sugar
1/4 c. corn syrup
1 1/2 tbsp. milk
1/2 tsp. pure vanilla extract
1/8 tsp. coarse salt
1/4 c. cacao nibs
3/4 c. heavy cream
1/2 c. powdered sugar
1/4 tsp. pure vanilla extract
1/4 tsp. ground Arabica coffee
2 tbsp. granulated sugar
1/8 tsp. cinnamon
3 bananas
4 tbsp. granulated sugar, divided
Preparation
Step 1 Prep Pan: Preheat oven to 320°F. Greasea 9"-x-13" baking pan with butter and line the bottom with parchment paper.Step 2Make Batter: Sift sugar, cocoa powder, cake flour, and coarse salt into a large bowl of a stand mixer. Add 1½ c. butter, and beat on low speed until fluffy, 2 to 3 minutes. Slowly mix in vanilla, milk, and eggs until just combined. Do not overmix. Pour into the baking pan and spread evenly with a spatula.Step 3Bake Cake: Bake for 24 to 25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool.Step 4Make Cacao Nib Tuiles: Combine butter, sugar, corn syrup, milk, vanilla extract, and coarse salt in a small saucepan. Bring to boil over medium heat and stir for 1 minute. Remove from heat and stir in cacao nibs. Cool for 30 minutes.Step 5Bake Tuiles: Preheat oven to 350°F. Line a half sheet pan with parchment paper. Spread mixture evenly over parchment paper. Bake for 10 minutes, until golden brown. Cool and break into small pieces. Store in an airtight container until ready to use.Step 6Make Chantilly Cream: Using the whisk attachment, whip ingredients until soft peaks form. (When you lift up the beaters, the whipped cream should fold over and droop slightly.) Cover and refrigerate until ready to use.Step 7Make Coffee Dust: Grind all ingredients in a coffee grinder, spice mill, or with a rolling pin.Step 8Caramelize Bananas: Quarter each banana by cutting in half widthwise then lengthwise. Top each quarter with 1 tsp. of sugar. Using a kitchen torch, caramelize sugar on top of bananas until golden brown. (If you do not have a kitchen torch, place cut bananas on a cookie sheet and top with sugar. With the oven rack in the top slot, insert cookie sheet and broil until the tops of the bananas are golden brown.)Step 9Assemble Kungaloosh: Cut cake into 12 pieces. Top each piece with ice cream, banana, and chocolate syrup. Scoop 1 tbsp. of chantilly cream on top of the banana, sprinkle it with coffee dust, and garnish with a cacao nib tuile.
