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Banana Chip Cake with Frosting Ingredients
Method Preheat oven to 350°F. Grease two, 9 by 1 1/2 inch round cake pans. Line the bottoms with parchment paper. Grease again and flour. In a food processor puree the bananas. Blend in the yogurt. Add 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. In a large mixing bowl cream the butter with an electric mixer until smooth and light. Add half 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. Divide the batter evenly between the prepared pans; should be half full. Bake for 30 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, remove cake and peel off the paper lining. Cool the cake to room temperature. Frosting
Method Heat cream and chocolate in a heavy 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 temperature, cover with plastic wrap to prevent a skin from forming. Chill in the freezer until very cold, about 1 hour. 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. Frost as desired |
