Le Very Awesome Banana Cake

3 each bananas very ripe
1 1/2 teaspoons vanilla extract
2 cups flour
1 cup walnuts chopped
3/4 cup sugar
1 teaspoon salt
125g butter
3 teaspoon baking powder
2 eggs

Preheat oven to 350 F. Butter bread pan and coat with flour.

Mix flour, salt & baking soda. Cream butter & sugar. Mix in egg & vanilla. Mix in bananas and nuts. Add flour mixture.

Mix all ingredients together thoroughly. Pour in bread pan. Bake at 350 F for approx. 1 hour or until a toothpick can be extracted cleanly from the bread.

Would you believe I didn’t edit the picture?

We’ve all eaten it. That chocolate cake that was too rich. Too sweet. Bland and spongey. Caused you a diabetic-alert or put you on an emergency cardio-infestation…

Well I found just the right one. It weren’t too sweet. It weren’t too rich. It was just right! The sweetness level was fantastic-ly good =D

I found the recipe when I was surfing around and found a delumptious chocolate cake picture on Simonne’s blog. I was dead-on for making it! My darln T Jo-M SOMEHOW out of the blue asked me for a chocolate cake, so DOUBLE WHAMMY i’m makin that cake! whoopieness!

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The Perfect Ask For Seconds Chocolate Cake
*Not too rich, not too sweet, not spongey, JUST RIGHT*
(from mybaking.blogspot.com)

Ingredients
(The original recipe call for 2 X 9″ pan. Thus i halves the recipe and uses one 8″ round pan)

[A]
113 butter (i use margerine)
120g sugar (i use brown sugar, reduced from 165g)

[B]
1 egg
1 egg yolk
1/2 tsp vanilla ( i should have use rum instead)

[C]
125ml milk (original recipe call for buttermilk)

[D]
110g flour
30g cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda

[E]
56g chocolate melted (optional, but i used it)

Method
Is very straight forward
-Beat [A] until soft and creamy (beat for 2 minutes)
-Add in 1 egg, egg yolk (beat for 1 minute)
-Add in vanilla essence
-Alternate with [C] 2 part and [D] 3 part (start and end with [D]
-Fold in [E]
-Bake at 175 C for 30 min.
-Let cool completely before frosting
-Cut the cake into half (horizontally)

Ganache
There are many Ganache recipe available , both from the net and books. I’m using this one as the whipping cream i bought (UHT Whipping Cream) comes in 200ml pack.

200ml Whipping Cream
200g Dark Chocolate Finely Chopped
2 Tbs Icing Sugar

Method for Ganache
-Boil Whipping Cream until hot
-Pour unto chopped chocolate, stir until completely melt
-Whisk until achieve desired thick consistency
-Add 2 Tbs Icing sugar and continue whisk.
-Pour to cool cake and refrigerated until set (2 hours)

Verdict

The cake is so chocolaty.. a real indulgence!
I like my cake to be serve at room temperature, where the chocolate melts a little
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from mybaking.blogspot.com

 

My Own Verdict
It was decadent, delicious & so good. Not too rich, not too sweet or heavy, but very chocolatey! (haha i keep thinking KokoKrunch when I hear the word “chocolatey”!) Am very glad the sugar didn’t overpower the chocolate depth. Don’t you hate it when that happens? As a chocolate cake, it did deliver! The light chocolate frosting I somehow concocted complemented that epizootic thang.

But yeah, I’ll write tomorrow how I tweaked the recipe and was surprised that the whole party wanted second helpings & heard absolutely no “Oh only a small piece please!”s.

Thanks Simonne!

Sometimes as a sixteen year old foodie with not so much experience, I go on the web for a frantic search of the best recipe EVER of a recipe I’m looking for. I’ve done that for brownies, for cheesecakes, for quiches and chicken chop batter. But I’ve never, EVER done it for Carrot Cake. Why? Because……..I’ve got the perfect one.

I love you gramma!

but aside: Don’t you think this is like the best picture ever!?? Those above I took last year, but this..this…….is up there..

The only work I have to do is make my carrot cake LOOK as moist & good lookin as that!

Right!?