OK, since my blog has not been updated for a week now, and since I am still editing the photos for the holidays..I guessed I better put up something for the time beinglah....this was baked way before we went for the holidays...as usual, there are still some pictures which are lining up to be posted but still in the queue..
The Banana Chocolate Cake was a craze at certain time somewhere months & months ago, and quite some bloggers have already tried this ..only me 'tergerak' to bake the cake recently..reasons was I have some bananas in stock which I thought better to try this recipe then never..
Recipe taken from Mamafami who is an idol to me..I followed her blog long before I have my own, and of course tried some of her recipes, which I didnt take any photos at that time...so here it goes again but this time I managed to take shots of the outcome heheh..Thank you Mama, would like to post the recipe here for sharing and for those who has not tried this fabulous chocolate cake, better late then never..hehe
CHOCOLATE BANANA CAKE
Source : Joy of Baking
- 2 cups (400 grams) granulated white sugar-(Ayu used 11/2 cups only)
- 1 3/4 cups (245 grams) all-purpose flour
- 3/4 cup (75 grams) cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium sized bananas) -(I used pisang berangan)
- 1 cup (240 ml) warm water
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) safflower or canola oil
- 1 1/2 teaspoons vanilla essence
- 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, a 9 x 13 inch (23 x 33 cm) pan. (*I used non-stick ring pan as picture below). Set aside.
- In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 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.
(I didn't do this but just for my notes, I'll just paste it here as well) -same for me
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup (180 ml) heavy whipping cream
- 1 tablespoon (14 gram) unsalted butter
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. 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. Then spread the frosting on top of the cake. Can garnish with dried banana chips.