Chocolate Banana Cake For Valentine

Yesterday I was so in de mood for valentine.. eventhough it's still a month to go.. but who cares, I wanted to make and decorate a cake.

I got the recipe for the chocolate banana cake from Joy Of Baking, then I decorated it in the style of retro with plastic icing or sometimes called as rolled fondant.. it looks soooo cool!!

I only used 1/2 of the recipe for a 20 cm diameter cake, then I cut the cake in the shape of a heart.

For the filling, I changed with white chocolate ganache using the same recipe.. but too bad I didn't wait long enough until the ganache cooling down, the filling was still melting and absorbed by the cake.. well it wasn't really succeed.

I just copied the original recipe... to save my time for typing it back.


Chocolate Banana Cake

2 cups (400 grams) granulated white sugar (I would reduce the sugar since the banana is really ripe, sweet & soft)

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)

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 pure vanilla extract

Chocolate Ganache Frosting:

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

Directions:
Chocolate Banana Cake: 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. 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.

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. 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. Garnish as you like.