Oct 23, 2012
No more gripes, people!
And another thing before I go on ... if you happen not to like a subject that I'm talking about, just skip right to the recipe. Don't get worked up just because I'm worked up. That's an advice, not a gripe.
I'd seen this recipe and pix at Yee Ling's and Quay Po Cooks and salivated at each. Gotta make it!
Made it, ate it and loved it! Of course, being true to my can't-leave-a-recipe-well-enough-alone self. I had to change it around (just a little this time, after a major bingka boo-boo phobia) and am happy to show off this cake in all it's moist, bananasome! Awesome! Yummisome! Gimmesome!
Well, that certainly put me in a good mood.
Chocolate, the all-time feel-good food.
For the original, untweaked recipe, visit Yee Ling.
For the cupcake version, visit Quay Po Cooks.
And if you trust this isn't another boo-boo, read on ...
240 g plain flour
300 g caster sugar
75 g cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 tsp salt
120 ml milk
3 medium sized eggs
120 ml flavorless oil (I used grapeseed)
4 medium sized, very ripe bananas, mashed
1 cup warm water
1.5 tsp vanilla extract
sliced bananas to garnish
Preheat oven to 180˚C.
Line a 9" X 9" pan with parchment.
Mix together flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl.
In another bowl, whisk together the milk, eggs, oil, mashed bananas, water and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk until combined.
Pour mixture into prepared pan and bake 35 - 40 mins.
Cool before slathering with ganache.
INGREDIENTS (DARK CHOCOLATE GANACHE)
220 g bittersweet chocolate, chopped (you can use milk chocolate if you like)
180 ml cream
15 g butter
Place chopped chocolate in a heatproof bowl.
Heat cream and butter in a saucepan. Turn off the heat just as it starts to boil.
Pour into chocolate pieces and stir until smooth.
*(If you have difficulty melting the chocolate, place the bowl over a pot of simmering water and continue stirring until you get a smooth, glossy mixture ... water bath)
Cool completely. Mixture will be thick and spreadable.
(I couldn't wait to eat it and didn't wait for it to cool to a frosting consistency, that's why it looks all gooey and oozy. Just as good!)
Eat by the spoonfuls .... uh, I mean, spread onto cake.
Split cake into two. Spread some ganache onto bottom half of cake, layer sliced bananas onto that, top with upper layer of cake, spread with ganache and devour!
Or put more banana slices over the top if you like.