Thursday, February 22, 2007

Chocolate Banana Cake

I've never made this myself but I have had it and it is sooooo good! My sister Jenny and stepmom Charlene make it quite often for birthdays. I hear it's quite labor intensive though because it is made over 2 days!

Chocolate Banana Cake
By The Canadian Living Test Kitchen

4 bananas, sliced
1 oz (30 g) melted chocolate

chocolate Cake:
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
3 eggs
1-1/2 tsp (7 mL) vanilla
1/2 cup (125 mL) sour cream
3 cups (750 mL) sifted cake-and-pastry flour
1-1/2 tsp (7 mL) baking soda
4 oz (125 g) semisweet chocolate
1-1/2 cup (375 mL) chopped, smashed bananas

White Chocolate Icing:
3 cups (750 mL) whipping cream
10 oz (300 g) white chocolate, chopped
1 tsp (5 mL) vanilla

Dark Chocolate Ganache:
1/2 cup (125 mL) whipping cream
4 oz (125 g) Semisweet chocolate, chopped


In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream.

Combine flour, baking soda and chocolate; add in 3 additions to creamed mixture alternately with 2 additions of bananas, mixing just until flour is incorporated.

Spoon into 2 greased 8-1/2-inch (2.25 L) springform pans, smoothing tops. Bake in 350F (180C) oven for 35 to 40 minutes or until tops spring back when touched. Let cool on rack for 20 minutes. Remove sides of pans; let cool completely.

White Chocolate Icing:
In saucepan, bring half of the cream to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, about 1 hour, whisking often.

On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently fold into chocolate mixture.

With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate.Spread top with 3/4 cup (175 mL) icing; cover with single layer of bananas, leaving 1/2-inch (1 cm) border. Cover with 1 bottom cake layer, cut side down; repeat with icing and bananas.Repeat with remaining top layer, cut side up, and some of the icing and bananas. Top with remaining cake layer, cut side down.Using palette knife, cover cake smoothly with remaining icing. Refrigerate until firm, about 1-1/2 hours.

Dark Chocolate Ganache:
Meanwhile, bring cream to boil; pour over chocolate in small bowl, whisking until melted. Let cool for 20 minutes or until room temperature and still pourable.Pour over centre of cake, spreading to edge with clean palette knife, if necessary, and letting some flow down sides. Refrigerate until firm, about 40 minutes, or for up to 1 day. To serve, drizzle melted chocolate with fork over remaining bananas; let set. Arrange on cake. Slice with serrated knife.

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