Chocolate layered cake Banana

Submitted by enr on 24 Sep 2013
2 cups (400 g) white sugar
1 and 3/4 cup (245 g) flour
3/4 cup (75 g) unsweetened cocoa powder
1 and 1/2 tsp baking powder
1 and 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup mashed ripe bananas (about 2 bananas)
1 cup (240 ml) hot water
1/2 cup (120 ml) milk
1/2 cup (120 ml) sunflower oil
1 and 1/2 tsp pure vanilla extract 2 or vanilla powder
# Chocolate frosting-Ghana:
227 g black or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) cream mixing
60 g butter
Chocolate layered cake Banana
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Preheat oven to 180C degrees. In a large bowl put together sugar, flour, cocoa powder, baking powder, baking soda and salt. In another large bowl, place the eggs, mashed bananas, water, milk, butter and vanilla extract. Add wet ingredients to dry ingredients and stir until combined. You will notice that the dough is quite sticky and liquid. Pour the dough into the prepared pan (diameter 26) and bake for about 35 to 40 minutes or until a toothpick stuck into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Once fully cooled, decorate with Ghana. Ghana: Place the chopped chocolate in a heat resistant bowl. Heat the cream and the butter in a saucepan over medium heat (can be heated in the microwave). Wait just to a boil. Immediately pour the boiling mixture over the chocolate and allow to stand for 5 minutes. Stir until smooth homogeneous mixture. When ganasha is completely cooled, use a wire whisk to stir. After placing the glaze (ganasha) cake can garnish with dried banana chips or other decoration. * Fresh milk can be replaced with 120 ml buttermilk (1: 1 yogurt with water).
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24 Sep 2013