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

Ingredients

• 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

Ganache

• 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.

巧克力香蕉牛油蛋糕

做一个7" x 2"蛋糕

配料

• 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

巧克力铺料

• 30克半甜巧克力豆
• 50克奶油

做法

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。