Tuesday, 30 June 2015

Wholewheat Chocolate Banana Cake

The other day during my trip to the super market, my baby insisted on buying bananas and though I knew she wouldn't eat it, I couldn't refuse her. She ate just 1 out of three with much pain as she knew it was her mistake in buying them in the first place. She however could not show her goody self for the rest of the two and refused them as yucky!! With school starting today after holidays and snack boxes needed to be filled, I planned to hide the bananas behind a flavor she truly loves and combined it with the goodness of whole wheat flour. Result was an amazing soft and moist cake with a beautiful combination of flavors and topped with a humble ganache!!! Snack time just got more delicious!! 
1 1/2 cup sugar (I used a mix of brown sugar and white sugar; You can increase the sugar by another 1/4 cup if you like it more sweet)
1 3/4 cup wholewheat flour
1/2 cup cocoa powder
1 1/2 tsp baking powder 
1 1/2 tsp baking soda 
1/2 tsp salt 
1 cup mashed banana (about 2 medium ripe bananas; the more ripe the better)
2 eggs
1 cup (240 ml) warm/lukewarm water
1/2 cup (120 ml) milk room temperature 
1/2 cup (120 ml) unflavoured oil (I used extra light olive oil)
1 1/2 tsp Vanila extract 

Pre-heat the oven at 180 degree celcius and line a 9" square pan with parchment paper. 
Mix the sugars, flour, baking powder, baking soda, and salt. 
In another bowl, mash/puree the bananas. 
To this, add the eggs, milk, oil, vanilla extract and warm water. Take absolute care that the water is "not" hot, but just warm. Whip together till mixed well. Now, add the flour mix to the wet ingredients little at a time till everything is mixed well. Take care that no lumps remain. The batter will be quite thin. Don't worry as that is how it is supposed to be. Pour the batter in the prepared pan. 
 Tap the bottom of the pan on the kitchen counter for a couple of times and bake in the pre-heated oven for 30-35 minutes till  a toothpick inserted comes out clean. 
Cool on a wire rack completely before slicing. 
For frosting, I used ferrero rocher chocolates along with a few other chocolates lying in the fridge (about 1 cup) and added 1/4 cup hot cream (warmed till just about boiling point). Mix well and spread. If you want a more flowing consistency, add more hot cream. Apply the frosting and let it set for 1/2 hour before slicing. 

No comments:

Post a Comment