I don't bake much because I live alone and don't want to weigh 500lbs so I get very excited when I have friends coming over to share my sweet tooth. This morning I happened to have a few over ripe bananas on my counter and had a craving for chocolate so I googled "chocolate banana desserts" and one of the first things that came up is a cake. Now, I never follow a recipe, even when it comes to pastry and I always have a bit of nervousness as something is cooking as to whether or not the "artistic" changes I made will work out with the science of baking. The changes I made were nothing spectacular or mind blowing, but the result was one of the tastiest desserts I have ever made or eaten.
Chocolate Banana Cake
2 cups sugar
1 3/4 cups flour
3/4 cups cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3 medium eggs-called for two
1 1/2 cups milk-I used almond milk
3 mashed bananas-it called for two, I had 3
1/2 cup melted butter-it called for corn oil or vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup chocolate chips-added cuz I like my cakes extra rich and moist
Chocolate Ganache
9 oz bittersweet or semi sweet chocolate
1 cup heavy cream
1 cup slivered or sliced almonds
Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 10 round or square cake pan
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, and baking soda. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Sprinkle with toasted almond slivers.
Chocolate Banana Cake
2 cups sugar
1 3/4 cups flour
3/4 cups cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3 medium eggs-called for two
1 1/2 cups milk-I used almond milk
3 mashed bananas-it called for two, I had 3
1/2 cup melted butter-it called for corn oil or vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup chocolate chips-added cuz I like my cakes extra rich and moist
Chocolate Ganache
9 oz bittersweet or semi sweet chocolate
1 cup heavy cream
1 cup slivered or sliced almonds
Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 10 round or square cake pan
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, and baking soda. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Sprinkle with toasted almond slivers.
RSS Feed
