chocolate chip banana cake with a mocha ganache icing
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| chocolate chip banana cake with a mocha ganache icing |
My chocolate chip banana cake with a mocha ganache icing is the latest bake on the menu for our choir rehearsal tea break. A slice (or 3 in some cases) with a cup of tea or coffee after a morning singing is just the thing. We were working on our version of Drive in Saturday by David Bowie today. A brilliant (and complicated) song, but starting to sound good already. Definitely a cake recipe i'll be baking again. Super moist and full of dark chocolate and banana, with a little hint of citrus and spice from the grated orange zest and ground ginger. All I have to do now is wait for the rest of the bananas in the bowl to ripen so I can bake another one...
chocolate chip banana cake with a mocha ganache icing
preparation time: less than 30 minutescooking time: 30-40 minutes (depending on size of cake tin/s used)
recipe by Ema at De Tout Coeur Limousin
ingredients:
2 cups white sugar
1 3/4 cups plain white flour
1 1/2 cups ripe/over ripe bananas
2 teaspoons baking soda/bicarbonate of soda
1/2 teaspoon sea salt
2 eggs
1 cup natural yogurt or sour milk (add juice of 1/2 lemon to sour the milk)
1/2 cup vegetable oil
1 cup dark chocolate chips/finely chopped chocolate
1 tsp vanilla extract
finely grated zest of half orange
1/2 tsp ground ginger
for the chocolate ganache icing:
200ml single cream
200g dark chocolate roughly chopped(I used 50 percent cocoa)
1 tsp instant espresso coffee powder
method:
heat oven to 350°F/180C/gas 4. Grease and line two 9-inch deep round baking tins or one 13 x 9 inch rectangular baking tin.
prepare the chocolate ganache icing by heating up the cream to just under boiling point. Take off the heat, and add the chopped chocolate and instant espresso coffee powder. Stir until melted and glossy. Leave to cool while you make the cake.
whisk together sugar, flour, baking soda and salt in large bowl.
blend or mash the bananas then add to the eggs, yogurt/sour milk, coffee, oil, vanilla extract, orange zest and ground ginger and and mix well for a few minutes.
stir in the chocolate chips and pour the cake batter into the prepared baking tin/s, bake for 30 to 40 minutes, or until risen and an inserted skewer comes out clean.
wait for 10 minutes before removing from the cake tin/s, remove to a cooling rack and leave to cool completely before icing.
whisk the chocolate ganache for a few minutes before spreading over the cake (and in the middle if you are making a sandwich cake).
serve in slices with a lovely cup of tea or coffee. Bon appetit!
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Oooh yummy! These sound so good, I love the idea of the mocha ganache! Thank you for sharing with #CookBlogShare x
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