1 no ingredients
Directions
3 lg ripe bananas
1/2 c plain yogurt
3 lg eggs
2 ts vanilla extract
3 c cake flour
1 1/4 c sugar
1 1/2 ts baking powder
1 ts baking soda
1/2 ts salt
10 TB (1 1/4 sticks) unsalted
: butter -- room =
: temperature
3 oz bittersweet chocolate --
: coarsely chopped
: FROSTING---
3 c heavy cream
12 oz bittersweet chocolate --
: coarsely chopped
2 ts instant espresso powder
CAKE: 1. Preheat oven to 350^ F. Grease two 9" x 1 1/2" round
cake = pans. Line the bottoms with parchment or wax paper. Grease
again and = flour. 2. In a food processor puree the bananas. Blend in
the yogurt. Add = the eggs and vanilla and pulse a few seconds to
combine. Set aside. = Whisk flour, sugar, baking powder, baking soda,
and salt in medium = mixing bowl. 3. In a large mixing bowl cream the
butter with an electric mixer until = smooth and light. Add 1/2 the
banana mixture and all the dry = ingredients. Mix on medium speed two
minutes until light and fluffy. = Add the rest of the wet mixture and
beat on high speed for one minute. = Fold in grated chocolate. 4.
Divide the batter evenly between the prepared pans, which should be =
half full. Bake for 30-32 minutes or just until a toothpick inserted
in = the center comes out clean. Cool on a rack for 5 minutes. Run a
small, = metal spatula around the sides, then unmold and peel off the
paper = lining. Cool the cake to room temperature before assembling.
FROSTING: 1. Heat cream and chocolate in a heave saucepan over low =
heat, stirring occasionally to melt and blend the chocolate. Remove =
from the heat, stir in the powdered espresso, then pour into a clean
dry = container. Once the cream reaches room temperture, cover
directly with = plastic wrap to prevent a skin from forming. Chill in
the freezer until = very cold, about 1 hour, or refrigerate for up to
3 days. 2. Once the cake has cooled to room temperature, beat the
ganache (do = not use a whisk beater) on medium-low speed to soft
peaks. Increase to = high speed and continue beating until the
frosting reaches a thick = spreading consistency. Spread the frosting
immediately, while it is = smooth. 3. Frost as desired for a festive
look: spread 3/4 cup of frosting = between the layers and another
3/4 cup on top. Mask the sides with a = very thin layer. With a
pastry bag fitted with a large open star tip = pipe a continuous
vertical pattern all around the sides. Pipe stars = around the top of
the cake. Finished, the cake keeps refrigerated up to = 3 days. For
best results slice the cake chilled, but let sit 1/2 hour = at room
temperature before serving.
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Recipe By : Coffee Journal
From: "L. Erickson"
Servings: 1 servings
Banana Chip Cake With Whipped Mocha Frosting Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Dessert; Fruit
The History of Recipes
Written cooking instructions as an idea can be traced back into distant history, in fact as far into history as pharonic Egypt, and possibly even further. However, generally, these old cookbooks were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks were skilled in the use of many herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Moving our culinary historical trip onwards, we have some books which were published in the 1300s - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that is served today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, such as coriander, basil and rosemary. These new foods and spices caused an increase in books on cookery, the majority of which still exist in private cookery archives. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Banana Chip Cake With Whipped Mocha Frosting recipe.
