Wednesday, June 17, 2009

Devilishly Moist Chocolatey Banana Cake

haha... the name sounds devilish, dark and evil eh? :) This was the kind of recipe I was looking for, dark chocolate flavour, enough to satisfy any choco cravings if you have. Since I was going to make a Chocolate cake, might as well make it a really really chocolatey Chocolate cake right? :) I've always loved eating Chocolate Banana cake since I tasted my first slice from Secret Recipe. So since I'm into baking again, I decided to give this a try, my maiden attempt in making Chocolate Banana Cake! I'm very happy with this cake, everyone enjoyed it too! It was really rich, one slice was enough to last me for a while.

I made this cake for my sis as she was moving out to her new place. Sort of a farewell gift from us to her, since we won't be leaving under one roof anymore :( Glad she liked the surprise! :)

Fresh from the oven, love the dark chocolate colour
Cake cutting ceremony hehe

Made a simple heart in the centre to show her how much we all love her!

Nice twist to the pix above, you can play around from here

Banana chunks and yummy chocolate in every slice

Devilishly Moist Chocolatey Banana Cake
Recipe from Happy Home Baking

(makes one 9" cake)

1 1/2 cup (161g) all purpose flour
3/4 cup (61g) natural cocoa powder
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt1
2/3 cups (332g) granulated sugar
1/3 cup (80ml) safflower or other neutral vegetable oil (I used olive oil)
2 large eggs
1/3 cup (80ml) whole milk (I used low fat milk)
2 teaspoons vanilla extract
1 cup (240ml) boiling water

Preheat oven to 325 degF. Grease bottom and sides of a 9 x 3 inches round cake pan. Dust the pan with flour and set aside. (I lined the bottom with parchment paper.)

Sift together flour, cocoa powder, baking powder, baking soda and salt into the bowl of an electric mixer. Add in sugar and mix at low speed until blended. (I used a spatula to mix in the sugar).
Add in the oil and mix a few seconds until the dry ingredients are crumbly. (I used a spatula to mix in the oil).

In a small bowl, whisk together the eggs until blended. Whisk in the milk and vanilla extract until blended. With mixer at low speed, add the egg mixture to the flour mixture and mix until blended, scraping down the sides of the bowl necessary. (I used a manual whisk to do the mixing. The batter will be very thick at this stage).

Add in the boiling water gradually and mix just until blended and smooth, scraping down the sides of the bowl as necessary. (The mixture will become very thin and watery.)

Pour batter into the prepared pan and bake for 45 to 55 mins until a toothpick inserted into the centre comes out clean. Cool the cake in the pan for 20mins before unmoulding. Let cool completely.

Ganache recipe

1 bar of 200g cooking chocolate
1 packet of heavy whipping cream (200ml)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.

Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

*I omitted the butter in the ganache as I wanted just chocolate flavour minus any buttery flavour.

To assemble this 20cm chocolate banana cake:

Slice two large bananas, lengthwise into halves. Squeeze some lemon juice over if you want to prevent browning. (I skipped this step)

Slice cooled chocolate cake into 2 layers. Use a really sharp knife, i.e. serrated knife.

Spread one layer with the chocolate ganache, arrange the sliced bananas on the cake layer to form 2 concentric rings. Cut the bananas as necessary in order to form the two rings. Layer the other cake slice on top of this.

Coat the top and sides of the cake surface with the remaining chocolate ganache. (I only coat the top and let it drip down to the sides. Decorate with heart sprinkles and sliced bananas on top if you wish.
Let it cool in the fridge to set. Once set, slice and serve! :)

Recipe adapted from The Cake Book, by Tish Boyle


MeRy said...

Yum Yum....

Kristie said...

Thanks Mery!

Anonymous said...

hi come across your blog and attempted to bake this delicious looking cake my own. I uses a 9 inch pan and the cake comes out quite short, about 2 inch tall from the sides. Yours doesn't seem that short ya? Wonder what could have gone wrong. Hope you can enlighten me?! Tks.

Kristie said...

Hi, mind leaving ur name?

Btw, what size pan did u use?

Once the cake was baked and cooled, I sliced it into 2 and sandwiched with bananas & ganache.

After assembling, the cake will be taller.