Wednesday, February 17, 2010

Banana Chocolate Cake with Butterscotch Custard

This is another cake that I had just received the pictures because the pictures were taken by my brother and the cake was for his birthday. I received the pictures 2 months later.

There are a lot of coincidences for my brother and my dear daughter, both of them share the same birth date, both names started with alphabet of S. What else, hmmm.... both of them are Mr Wait and Ms Wait, every time ask them to do something, the reply will be wait, wait and wait...

Well back to the cake. As I have mentioned in my earlier post, my health condition was not good during that period and dear husband actually forbidded me for baking any cake. But this will be the 1st birthday cake that I will be baking after I have started my baking journey for my little brother that I always adore a lot. So although dear husband was against of my baking, I still went ahead and promised him I will get help from my helper.

My brother loves the banana cake that I have baked before and he had mentioned that among all my baking, the banana cake is his top favourite. So I do not need to crack my head to decide what cake to bake for his birthday, definately will be the banana cake. I do not want to use chocolate ganache as the fillings so I looked through the blogs and found the butterscotch custard from Corner Cafe which sound so interesting so I decided to use it.

I used the recipe from this banana cake for 6" cake tin and balance batter baked into cupcakes.

250g salted butter
1 1/2 cups castor sugar (I will reduce the sugar depending on what type of banana that I used and how ripe the bananas are)
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana
2 cups plain flour (sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)

1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence and milk and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
6. Cool cakes in the pan then remove. Use a sharp knife to slice and serve

Butterscotch Custard:

I used this recipe and half it for 6" cake.

75g brown sugar
65g butter, chopped
1/2 tablespoon water
1 1/2 tablespoons custard powder
1/2 cup milk
1/2 teaspoon vanilla extract

1. Combine sugar, butter, water and treacle in a medium saucepan, stir over low heat until sugar is dissolved.
2. Mix custard powder and milk together then add into the saucepan, stir over heat until the mixture boils and thickens.
3. Remove from heat and whisk in vanilla. Cover and cool until ready to use.

200g dark chocolate, cut into small pieces
200g whipping cream
30g butter

1. Heat up the dairy whipping cream
2. Pour into the chocolate and stir till chocolate melts
3. Add in the butter and mix well

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