How To make Banana Chip Cake with Whipped Mocha Frosting
3 large ripe bananas
1/2 cup plain yogurt
3 large eggs
2 teaspoons vanilla extract
3 cups cake flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter
room =
temperature 3 ounces bittersweet chocolate :
coarsely chopped
FROSTING:
3 cups heavy cream
12 ounces bittersweet chocolate -- coarsely chopped
2 teaspoons 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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Written recipe:
Ingredients:
½ cup (113g) butter, softened
¼ cup (25g) cocoa powder
1 cup (130g) icing sugar
1 tsp (2.5ml) vanilla
½ cup (170ml) chocolate, melted
½ cup (120ml) fresh cream
Product links:
1) Dark chocolate:
2) Cocoa Powder:
3) Vanilla extract:
4) Icing sugar:
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Coffee Chocolate Chip Cake With Mocha Whipped Cream Recipe |Jajas Recipes ????50 Subscriber Special????|
Hi I'm Jaja and thank you for 50 subscribers! ????☺️. Here's my recipe for a coffee chocolate chip cake with mocha whipped cream! This cake is moist and has a lot of coffee flavor.
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Coffee Chocolate chip Cake with Mocha whipped cream
Makes about 12 servings
Ingrediants:
Coffee Cake:
- 1/2 cup oil
- 1/2 + 1/4 cup granulated sugar
- 1 tsp vanilla
- 2 eggs
- 1/4 cup milk
- 1 tbsp coffee
- 1 + 1/4 cup flour
- 1 tsp baking powder
- 1/4 cup chocolate chips
Milk:
- 1 1/2 cup milk
- 1/4 cup condensed milk
- 1 tbsp coffee
Mocha Frosting:
- 1 1/2 cup heavy cream
- 1/4 cup sugar
- 1 tbsp coffee
You may also want to try:
*No Chocolate, No Butter Brownies*:
*Caramel Latte Mug Cake*:
*Chocolate Mug Cake*:
*Coffee Crinkle Cookies*:
*Baklava Rolls*:
*Oreo Truffles*:
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Condensed Milk Iced Latte:
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Mocha Sponge Cake (So Soft, light & fluffy!)
This recipe is ideal for an 8 size pan
Baking time is 50mins at 150C (preheated oven)
Mocha Sponge Cake Recipe
5 egg yolks
4 tsp sugar
1tsp vanilla extract
1/2c cake flour (substitute: measure 1/2c all purpose flour then remove 1tbsp and replace with 1tbsp cornstarch)
2tbsp cocoa powder
1 1/2 tsp instant coffee powder
1/3c oil (canola or vegetable oil)
1/3c water
meringue:
5 egg whites
1/2c sugar
1tbsp cornstarch
Mocha whipped cream:
300g heavy whipping cream
2 tbsp powdered sugar
1tsp vanilla extract
1tbsp cocoa powder
1tsp instant coffee powder
drops of almond flavor (optional)
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How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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How to make Chocolate Cake with Chocolate Buttercream Frosting | For Beginners | Step by Step
*** You can choose subtitles for the language you want with automatic translation.***
Piping tip : 2D
Ingredients
[For the cake]
*Divide the batter into three parts and make three cake sheets.
200 g (1 cup+1 Tbsp) brown sugar( You can replace it with Granulated Sugar. )
200 g (¾ cup + 2 tbsp) unsalted butter, softened plus extra for the tins
4 large eggs
200 g (1 1/2 cup + 2 Tbsp) all purpose flour
8 Tbsp cocoa powder(56 g)
1 Tbsp baking powder
1/4 tsp salt
½ tsp vanilla extract
4 Tbsp milk
[For chocolate buttercream]
300 g(1 1/3 cups ) unsalted butter(softened)
480 g(about 4 cups) icing sugar(shifted)
* If you don't like sweets, reduce it to 3 cups.
*It can be adjusted between 3 cups and 5 cups to suit your taste.
6 Tbsp cocoa powder(shifted)
5~6 Tbsp milk
1 tsp vanilla extract
[For chocolate ganache]
* Ratio 1 : 1
100 g dark chocolate
100 g hot fresh cream (*Whipping cream or heavy cream can be substituted by the same amount.)