Chocolate Banana Cake – Simply Awesome!

chocolate banana cake

chocolate banana cake

today i made a chocolate banana cake for the first time on 11.5.2016. ^^

chocolate banana cake

chocolate banana cake

& actually it turned out quite awesome! ^^

chocolate banana cake

chocolate banana cake

my primary school friend is buying lunch the next day.

so i thought i would make a banoffee pie so we can all share after lunch.

just happens that the conversation on group whatsapp was chocolate banana cake. a friend had just taken that at awfully chocolate. i know cedele sells that too but have not tried it, and also secret recipe when i googled.

i found a recipe on joy of baking which i thought i can do.

10" x 10" cake tin from phoon huat

10″ x 10″ cake tin from phoon huat

next was to go buy a cake tin & the ingredients like flour, baking soda, baking powder etc, all i didn’t have.

i bought a 10″ x 10″ cake tin from phoon huat, S$6.50.

mashed banana

mashed banana

recipe seems simply enuf!

i just have to manage the sugar, as usually the western recipe has many times the sugar we like.

i mashed about 1.5 medium bananas & kept 1/2 for some banana chunks (not in recipe).

mixed eggs, water, milk, vanilla essence, mashed bananas, oil

mixed eggs, water, milk, vanilla essence, mashed bananas, oil

i mixed 2 eggs, mashed bananas, 1 cup water (240ml), 1/2 cup milk (120ml), 1.5 tsp vanilla essence & 1/2 cup oil (120ml) in a large bowl, & whisked.

mixed cocoa, flour, baking powder, baking soda, salt, sugar

mixed cocoa, flour, baking powder, baking soda, salt, sugar

i sieved 1 & 3/4 cups plain flour (245g) & sieved 3/4 cup cocoa powder (75g) to a large bowl, added 5 tbsp sugar (75g), ! & 1/2 tsp baking powder, 1 & 1/2 tsp baking soda, 1/2 tsp salt & mix.

recipe called for 400g sugar. i used just 75g so i could adjust later. i tried the cake mix later & added 1 tbsp & then 1 more tbsp sugar so in total 7 tbsp (105g) sugar

fold the wet light mix to the dry mix

fold the wet light mix to the dry mix

i added the wet light mix to the dry mix.

i made a big mistake though!

i forgot that i should fold & not whisk!

cake mixture before baking

cake mixture before baking

well for this time it didn’t matter that i whisked.

as i said earlier, i tasted the cake mix before baking, so i added 2 tbsp more sugar, 1 tbsp at a time & guess what, i had to whisk la!

so in the end no diff!

baked for 40mins at 180degC

baked for 40mins at 180degC

i buttered the 10 by 10 cake tin & pour the cake mix in.

baked for 40mins according to joyofbaking recipe instructions.

made chocolate ganagce for frosting

made chocolate ganagce for frosting

then i made the ganache.

boil 180ml whipping cream with 1 tbsp butter (15ml). broke up 200g dark chocolate (i used cadbury) & whisked.

chocolate ganagce for frosting over baked cake

chocolate ganche for frosting over baked cake

after the cake had cooled completely, i added the ganache frosting.

chocolate banana cake

chocolate banana cake

when i tested the cake, it was still warm & the ganache flowed a bit. ok but didn’t feel special.

chocolate banana cake

chocolate banana cake

i put it in the fridge & tried the next day.

what can i say? it was awesome leh!

well it was pretty good la…chocolate cake standalone not really my favourite, but this was really jolly good. the ganache was specially good. the cake itself was dense but it was ok good.

i may add a bit more bananas, but for me, this cake just like this was quite good enuf.

c.h.e.f andy

Ingredients:

  • 2 medium bananas
  • 2 eggs
  • 1 cup water (240ml)
  • 1/2 cup milk (120ml)
  • 1.5 tsp vanilla essence
  • 1/2 cup oil (120ml)
  • 1 & 3/4 cups plain flour (245g)
  • 3/4 cup cocoa powder (75g)
  • 7 tbsp sugar (105g)
  • 1 & 1/2 tsp baking powder
  • 1 & 1/2 tsp baking soda
  • 1/2 tsp salt
  • 180ml whipping cream
  • 1 tbsp butter (15ml)
  • 200g dark chocolate (i used cadbury)

Directions:

  1. mash 1.5 medium bananas & kept 1/2 for some banana chunks (not in recipe).
  2. mix 2 eggs, mashed bananas, 1 cup water (240ml), 1/2 cup milk (120ml), 1.5 tsp vanilla essence & 1/2 cup oil (120ml) in a large bowl, & whisk.
  3. sieve 1 & 3/4 cups plain flour (245g) & sieve 3/4 cup cocoa powder (75g) to a large bowl, add 7 tbsp sugar (105g), 1 & 1/2 tsp baking powder, 1 & 1/2 tsp baking soda, 1/2 tsp salt & mix. <recipe called for 400g sugar. i used just 5tbsp (75g) so i could adjust later. i tried the cake mix later & added 1 tbsp & then 1 more tbsp sugar so in total 7 tbsp (105g) sugar>
  4. add the wet light mix to the dry mix & fold, figure of eight motion.
  5. butter the 10 by 10 cake tin (or non-stick spray), placed the banana chunks on cake tin & pour the cake mix in. bake for 40mins according to joyofbaking recipe instructions.
  6. make ganache frosting – boil 180ml whipping cream with 1 tbsp butter (15ml). break up 200g dark chocolate (i used cadbury) & whisk.
  7. when cake is completely cooled, add the ganache frosting. voila!
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Carrot Magic Cake

carrot magic cake

carrot magic cake

this post doesn’t qualify as a recipe.

it was a good first attempt of a carrot magic cake.

it all happened when a friend pasted epigram book’s FB post on shermay lee on my FB page. there was a link to shermay’s cooking school & the top post was chris’ intelligent cake. that got me googling & i found this carrot magic cake recipe.

i wasn’t going to do a large cake for experiment so i modified the recipe substantially.

carrot magic cake

carrot magic cake

carrot magic cake before baking2

carrot magic cake before baking

carrot magic cake baked

carrot magic cake baked

carrot magic cake whole

carrot magic cake whole

carrot magic cake whole

carrot magic cake whole

it’s interesting! i did manage to get a 3-layer cake the first time, and texture wise it was quite fine. it was a bit shallow so i will try a small size cake tin to get a deeper cake where i can see clearer separation of the 3 layers- fluffy sponge on top, custard layer in middle & dense pudding at bottom.

carrot magic cake

carrot magic cake

carrot magic cake

carrot magic cake

carrot magic cake

carrot magic cake

taste-wise, good carrot taste, overall quite tasty. i added very little sugar vs kitchen nostalgia recipe but the cake was just nice sweet enough for me.

i did not have gingerbread spice so i used cinnamon & minced ginger. will try looking for gingerbread spice, or i may try adding gingerbread biscuits (if i can find)  after smashing it to powder. maybe add a little salt?

anyway below was what i did.

c.h.e.f andy

1/2cup carrot puree (I sued 1 large carrot steamed then blended)
2 eggs separated
1 tsp lemon juice
1/2 tbsp water
3 tbsp sugar
1tsp vanilla essence
60g butter (1/4cup)
4 tbsp all purpose flour (1/4cup)
1 cup (240ml) milk lukewarm (20s in microwave)
1/2 tsp cinnamon 1/2 tsp minced ginger – proxy for gingerbread spice (cinnamon, ginger, allspice, nutmeg, cloves)

whisk 2 egg whites with 1 tsp lemon juice to stiff peaks
whisk 2 egg yokes with 1tsp vanilla essence, 1/2tbsp water & 3 tbsp sugar
add 60g melted butter (1/4cup) & whisk
add 4 tbsp all purpose flour (1/4cup) & whisk
add 1/2cup carrot puree, 1 cup (240ml) milk lukewarm, 1/2 tsp cinnamon 1/2 tsp minced ginger & whisk
fold in the meringue

pour into cake tin (i used 8″ but need to use smaller tin for deeper cake)

preheat oven to 165degC (or 325degF) & bake for 1 hr

Tofumisu – an Experiment

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

did a tofumisu last evening on 27.11.0214. 🙂

it is a healthy version of tiramisu w/o the main ingredient mascarpone cheese, which is replaced by tofu (bean curd).

i adapted the japanese youtube recipe here.

so decided to experiment. 🙂

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

i added 250g silken tofu to a blender, & added 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, and 50ml almond soya milk, 2 tbsp mirin. i heated up another 50ml of almond soya milk in the microwave & added 1tsp gelatine powder (5g). this blended to a soft custard.

i added 1 tsp sugar to the 2 egg whites & whisked it to soft peaks, emptied the custard from the blender to a mixing bowl & folded in the meringue.

i prepared 60ml of strong expresso (i used fresh ground coffee from my machine), & added 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.

then i dipped the savoiardi ladyfinger biscuits in the coffee, broke them up to smaller pieces & placed it in the glass containers. i then topped with the custard mix. then in the fridge overnight. 🙂

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

result of experiment – the texture was very good, basically quite similar to tiramisu. flavour wise, tofu taste was dominant, and its not near as nice as tiramisu. maybe adding a bit more of the almond soya milk might help. the price of healthy preparation. ha! 🙂

c.h.e.f andy

Ingredients:

  • 250g silken tofu
  • 2 eggs (separate egg yokes & whites)
  • 1 tbsp lemon juice
  • 3tbsp + 2tsp sugar
  • 2 tbsp mirin
  • 100ml almond soya milk
  • 5g gelatine powder
  • 60ml strong expresso
  • 2tbsp otard (brandy)
  • 1 tsp vanilla essence

Directions:

  1. add 250g silken tofu to a blender, add 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, and 50ml almond soya milk, 2 tbsp mirin. heat another 50ml of almond soya milk in the microwave & add 1tsp gelatine powder (5g).
  2. add 1 tsp sugar to the 2 egg whites & whisk it to soft peaks, empty the custard form the blender to a mixing bowl & fold in the meringue.
  3. prepare 60ml strong expresso (i used fresh ground coffee from my machine), & add 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.
  4. dip savoiardi ladyfinger biscuits in the coffee, break into smaller pieces & place it in glass containers. top with the custard mix. leave in fridge overnight.