Banana Chocolate Cake
Banana, cake, chocolate
(I used plantains)
milk of choice
white wine vinegar
coffee dissolved in 2 tbsp water
unslated butter room temperature
melted and cooled dark chocolate
I used 75% dark
A pinch of salt
sifted icing sugar
Make the burnt butter:
Add the butter in a medium sized saucepan (preferably heavy bottomed) and keep stirring it on low heat till the butter changes colour and starts smelling nutty. Leave to cool completely
Grease and line three 7 inch round cake pans and preheat your oven to 175 C.
Mix the vinegar with the milk and set aside.
In a large mixing bowl, beat the butter and sugar using a whisk until light and fluffy, about 2-3 minutes. Now add the eggs one by one beating after each addition, followed by the vanilla extract.
Mash or blend the bananas/plaintains using a food processor or a fork (I used a food processor) and add it to the butter-egg mixture. Then add the molasses and whisk well.
Sift all your dry ingredients in a separate bowl and add half of it to the butter mixture and fold using a spatula, then add the milk+vinegar mixture, mix well and add the remaining dry ingredients.
Mix until you see no dry flour. You can add the coffee if you want (it helps in reducing the sweetness, you won’t taste it)
Portion out the batter across the three baking pans and bake for 35-40 minutes approximately or until a toothpick inserted in the middle comes out clean.
Let the cakes cool completely before levelling and frosting.
Make the frosting:
Beat all the ingredients for the frosting using a hand mixer or a stand mixer until light and fuffy.
Frost as per your liking.
Refrigerate for 15-20 minutes before serving.