Monday, April 18, 2016

chocolate banana cake


Hope you had a lovely weekend.

I made this chocolate banana cake over the weekend. Mia especially loves this cake. I think she could polish the whole thing off in one day if I let her!

It's so easy, no mixer needed.

2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder(regular or Dutch-processed)
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)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil)
1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
I tablespoon (14 grams) unsalted butter

  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 9x13 inch (23x23 cm) pan. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk oil and vanilla extract. Add the we ingredients to the dry and stir until well combined. You will notice the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until toothpick inserted in the center of the cake comes out clean.

Remove from the oven and let cool on a wire rack. When completly 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. Can garnish with dried banana chips.

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