Wednesday, August 11, 2010

Banana Chocolate Cake with Chocolate Ganache

Very uneven coat.. but its my first time doing coating...

How bana-choco-licious is this... hahahaha..... i love both bananas and chocolates.. so that's how this recipe makes its way to this blog....

 For Banana Chocolate Cake

  • 1 cup (150g) self raising flour
  • 1/4 cup (35g) cornflour
  • 1/4 cup (25g) Cocoa powder, I use drinking cocoa powder
  • 2 eggs
  • 125g butter, softened
  • 1 tsp vanilla extract
  • 1/4 cup + 1/2 tbsp milk
  • 2 medium ripe banana, mashed
  1. Pre heat oven to 180 degree celcius (160 fan forced). Grease a deep 20cm round cake pan and line base with baking paper.
  2. Place the self raising flour, cornflour, cocoa powder, eggs, butter, vanilla extract and milk into a mixing bowl. Beat on slow speed until all ingredients are combine then beat on medium speed for 4 minutes or until the mixture turns pale. 
  3. Mix in mashed banana and mix well.
  4. Spread the mixture onto prepared pan. Bake fort 40 minutes or until cooked when tested. (Skewer comes out clean). Turn onto a wire rack, top side up to cool.
  5.  Split cake into half and join with banana-chocolate ganache (recipe below). Then top /cover/glaze wth chocolate ganache (recipe below).

    For Chocolate Ganache

    • 375 g milk chocolate, chopped
    • 1 1/2 cup thickened cream
    • 1 medium size banana, roughly diced if you want to mix it in chocolate ganache alternatively you can sliced the banana and put on top of ganache after you spread them
    1. Place chopped milk chocolate in a large bowl.
    2. Heat heavy cream on medium high heat until boil. 
    3. Remove from heat and immediately pour over the chopped chocolate and stir until completely mixed and glossy.
    4. Remove 1/3 of chocolate ganache away from large bowl, mix with diced banana and refrigerate it so that it will could reach spreadable (thicker)consistency for the fillings.
    5. Leave remaining chocolate ganache at room tempreture for it to cool before pouring over cake. 
    Consistency for coating
    Spreadable consistensy

      • Best for pouring/glaze/cover the cake: chocolate ganache should be at barely warm state.
      • 375g chocolate = abt 390ml
      • Want to know more about Ganache? CLICK HERE

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