chocolate and maple banana cake
- 250g unsalted butter, chopped
- 2¼ cups (335g) self-raising (self-rising) flour, sifted
- ½ cup (50g) Dutch cocoa, sifted
- 1 teaspoon bicarbonate of (baking) soda, sifted
- 1 cup (220g) caster (superfine) sugar
- ¾ cup (135g) brown sugar
- ⅓ cup (60ml) maple syrup
- 4 eggs
- 1 cup (250g) mashed banana (from approximately 4 bananas)
- 1½ cups (325ml) milk
- ½ cup (125g) store-bought thick caramel or dulce de leche
quick dark chocolate ganache
- 250g sour cream
- 200g dark chocolate, melted
- Preheat oven to 180°C (350°F). Place the butter in a large frying pan over high heat and cook for 5 minutes or until nutty brown. Transfer to a large bowl.
- Add the flour, cocoa, bicarbonate of soda, sugars, maple syrup, eggs, banana and milk and whisk until smooth.
- Pour into a lightly greased 24cm round cake tin lined with non-stick baking paper and cook for 1 hour 10 minutes or until cooked when tested with a skewer.
- Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
- While the cake is cooling, make the ganache.
- Place the sour cream and chocolate in a large bowl, mix until smooth and set aside. Top the cake with the ganache, spoon over the caramel and swirl to form peaks. Serves 10–12.
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