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Dine Out List/Recipes/Desserts, Puddings and other naughty things/Banana Chocolate Cake
Banana Chocolate Cake
150 g (5 oz) butter or margarine
good 5 dl (2 cups) brown sugar
2 eggs
1 tsp vanilla sugar
3 ripe, middle-size bananas
85 g (good 2 1/2 oz) dark chocolate
approx 4 dl (1 3/4 cups) flour
1 tsp baking powder
2 tsp water
Chocolate-banana creme:
85 g (good 2 1/2 oz) dark chocolate or milk chocolate
good 50 g (good 1 3/4 oz) butter or margarine
250 g (8 oz) powdered sugar
1 ripe, middle-size banana
1/2 tsp vanilla sugar
1 - 2 tbs milk
Cake:
Mix room-tempered fat with brown sugar to a smooth mixture.
Mix eggs, vanilla sugar and mashed bananas (the mash should be amounted to 2 1/2 dl / 1 cup) and stir this mixture into the brown sugar mixture.
Melt the chocolate and allow to cool slightly, then mix in the chocolate in the batter.
Beat vigorously.
Mix flour and baking powder and stir it into the batter.
Last, add water.
Divide the batter into 2 greased spring-form pans, about 24 cm / good 9' in diameter.
Bake at 200C/400F for about 35 minutes. Try with a stick, it should come out dry.
Allow the layers to cool in their pans for about 5 minutes before gently unmolding them onto a rack to cool. Keep the bottom plates until the layers are cold.
Creme:
Melt the chocolate in a waterbath and let cool.
Stir fat and powdered sugar smooth.
Mash the banana with a fork and mix it into the butter-sugar mixture together with the chocolate.
Add vanilla sugar and milk to make the creme really smooth.
Filling and decorating:
Put the two cake layers together, using part of the chocolate-banana creme. Then distribute remaining creme on top and on the sides of the cake. You can pipe it out to a nice pattern if you like, or just spread it. Sprinkle with some finely grated chocolate or cocoa powder. Put the cake in the fridge for a few hours before serving.
If you want to make it in advance, you can keep the cake in the fridge for up to 24 hours.
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