Chocolate Banana Butter Cake 巧克力香蕉牛油蛋糕

Psst... Tell you what, I just found that chocolate goes really well with banana!

After my various adventures with banana butter cakes, I was inspired to add to it some dutch cocoa powder that I have brought from Indonesia during Chinese New Year. The usual brand that I use is Hershey cocoa powder which is very good but lack the intensity in color. I crave for that dark, deep black color in my cake.

So I tweak the recipe of my banana butter cake and I was eager to see how it goes!

Guess what, I just declared cocoa powder as the 'perfect' partner for bananas in my butter cake! To top the excitement, the chocolate ganache made with 71% dark chocolate totally bring the cake to next level of addictiveness!

I know ganache can be tricky to some people, me inclusive actually. For this cake, I prefer my ganache to have a slightly textured look instead of smooth surface because the banana cake has a uneven top to starts with. The trick is to be patient, wait until the ganache has cooled down and it will thicken on its own to a spreading consistency. Mine was around the body temperature when I worked with it. Still a bit too liquid if you ask me, but I was getting impatient so I just get over with it.

Now if you excuse me, I am going to enjoy my cake.

Chocolate Banana Butter Cake
Make one small loaf 7" x 2" cake

  • 100g butter
  • 47g sugar
  • 2 eggs
  • 100g banana puree
  • 85g plain flour
  • 15g cocoa powder
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 30g semisweet chocolate chips
  • 50g whipping cream
Cooking Directions
  1. Cream butter and sugar until light and fluffy
  2. Add eggs in a slow steady stream with low speed.
  3. Add in banana puree and combine.
  4. In a bowl mix together plain flour, baking powder and baking soda.
  5. Sift dry ingredients into the batter and fold until just combined.
  6. Bake in preheated oven at 180℃ for 30 minutes.
  7. Meanwhile, melt the ingredients of ganache over gentle heat.
  8. Pour the ganache over the cake. Refrigerate until the ganache is set.
做一个7" x 2"蛋糕

  • 100克牛油
  • 47克糖
  • 2个鸡蛋
  • 100克香蕉泥
  • 85克普通面粉
  • 15克可可粉
  • 3/4茶匙发粉
  • 1/8茶匙小苏打

  • 30克半甜巧克力豆
  • 50克奶油

  1. 牛油和糖打到轻和蓬松
  2. 缓缓加入鸡蛋,以低速搅拌。
  3. 加入香蕉泥混合。
  4. 在一个碗里混合在一起面粉,发粉和小苏打。
  5. 过筛的粉料倒入面糊,用切拌法混合直到刚刚结合。
  6. 在已预热烤箱以180℃烤30分钟。
  7. 同时,用文火融化半甜巧克力豆和奶油。
  8. 巧克力铺料倒在蛋糕上。冷藏,直到巧克力凝固。


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