Well back to my bake, this cake was baked at July. Banana is the fruit that will always appear in my home, we will usually
buy once a week. Beside eating it, we will add it into the oatmeal for
our breakfast. However the bananas always come in big bunch, so the
supply is always higher than demand. Thus almost every week, there will
be over ripen bananas for me to get rid which I will keep in the freezer
for future baking.
So there is not surprise that whenever I see any good banana recipes, I will bookmark it and this banana chocolate cake went into my To Bake List immediately cos of the the rave from Rima.
Dunno why, when eating this cake will make me think of kuih lapis lol. I find this cake is so much suitable preparing for CNY, I have already planning to bake some to give away, I believe they will sure gonna love it heeheehee....
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.
Recipe from Bisous A Toi.
Ingredients : (for 8" square cake pan)
200g margarine + 1 tbsp butter (I used 200g salted butter)
200g palm sugar (guala melaka)
6 egg yolks
2 egg whites - whisk till stiff peak
200g flour (I used cake flour since I have plenty of stock)
2 tbsp full cream milk powder
1/4 tsp salt (I omit)
100g dark cooking chocolate - chopped (I used both chopped chocolate and chocolate chips)
200g margarine + 1 tbsp butter (I used 200g salted butter)
200g palm sugar (guala melaka)
6 egg yolks
2 egg whites - whisk till stiff peak
200g flour (I used cake flour since I have plenty of stock)
2 tbsp full cream milk powder
1/4 tsp salt (I omit)
100g dark cooking chocolate - chopped (I used both chopped chocolate and chocolate chips)
3 medium-size banana (600g) - mashed (I used 400g)
1/4 tbsp double acting baking powder
2 drops of banana essence (I used vanilla extract)
adequate raisins, almonds, cherries or cheese for topping (I used sultanas)
1/4 tbsp double acting baking powder
2 drops of banana essence (I used vanilla extract)
adequate raisins, almonds, cherries or cheese for topping (I used sultanas)
Method
1. Preheat oven 175C, line and grease
the pan
2. Beat butter and sugar till light
and pale in colour
3. Add in egg yolk one at a time and continue
to beat till well incorporated.
4. Fold in sifted flour, milk powder
and double acting powder
5. Gently fold in stiff egg white and
continue to mix till well combined
6. Lastly add banana essence or
vanilla extract.
7. Pour batter into baking pan and
sprinkle with currants or cherries or almonds or just cheese or sultanas
according to taste
8. Bake for 35 minutes or till done.
Verdict?
The cake texture is rich, compact, tender and moist, very delicious. Banana and chocolate is a perfect couple, with the palm sugar added extra fragrant to the cake. This is one of the cake that dear husband given high marks since he is not a cake person, he even requested to bake for his office staff. This is a thumb up recipe, definitely a keeper.
蛋糕有种扎实的口感,味道很香浓,很湿润,非常好吃。香蕉与巧克力本是绝配,加上椰糖独特的香味,真的很赞!