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Apr 24, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Baked: Banana Chocolate Tweed Cake

March 13th 02:03pm, 2013



This is a very adaptable and simple banana cake. I prefer any banana cake recipe that uses oil instead of butter since, really, the moistness from the bananas should be enough. Also, not having to worry about butter being at the right temperature and beaten correctly makes this a one-bowl cake, which really is the best kind.

I added in some spices and chocolate to give the cake a tweed effect. When you’re baking it, I suggest allowing your own personal tastes to dictate any tweaks to the recipe such as adding ginger to the batter or even using peanut butter as a frosting or filling. The soft white chocolate cream cheese frosting is not overly sweet, which I prefer, but if you want more sweetness, add powdered sugar until its sweet enough for your taste.

This cake is lovely as an afternoon snack or as a breakfast treat with friends. It also lasts several days when wrapped in plastic wrap and stored in the fridge (Serve at room temperature.). Happy Baking!

Banana Chocolate Tweed Cake
Makes 1 thin 10-inch round cake
Adapted by Amrita Rawat from Rose Levy Beranbaum’s book Rose’s Heavenly Cakes.

8 oz. bananas (about 2 large bananas)
½ cup sour cream
2 large eggs
1½ tsp. vanilla
6 oz. sugar
3.7 oz. canola oil
7 oz. cake flour
1 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 oz. semi-sweet chocolate, grated or finely chopped
1/8 tsp. cinnamon

• Preheat the oven to 350 degrees.
• Line a 10-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.
• In a large bowl, with a food processor or electric hand mixer, mix the bananas and sour cream until smooth.
• Add in the eggs and vanilla and keep mixing. Then, add the sugar and oil.
• Use a spatula to fold in the remaining ingredients. Mix.
• Pour the batter into the cake pan.
• Bake for 30 to 35 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for 10 to 15 minutes, then turn out the cake and remove the parchment paper.
• Using a spatula, spread the white chocolate frosting (recipe follows) over the top and decorate with chocolate sprinkles.

White Chocolate Cream Cheese Frosting

6 oz. white chocolate, chopped
8 oz. cream cheese
1 oz. butter, soft
2 Tbsp. sour cream
¼ tsp. vanilla or almond extract

• Set up a double boiler or bring a pot of water to a simmer. Add the white chocolate to the top of the double boiler or, if using a pot of simmering water, to a tempered glass bowl that you then place atop the pot of water. Once the chocolate has melted, let cool until the chocolate is warm to the touch.*
• Whip the remaining ingredients in a stand mixer until smooth.
• Add in the chocolate and beat for several minutes until fluffy.**

* If you don’t wish to use the double boiler method, microwave the chocolate in 30-second increments, stirring  between each increment until it is fully melted.

**You may have some leftover frosting if you only want a thin layer of frosting on the cake. I suggest using the leftovers to frost another cake or as dip for cookies.

By Amrita Rawat

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