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.
How To make Banana Chip Cake with Whipped Mocha Frosting's Videos
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.)
The Best Buttercream Recipe!!! #cakemaking #cakedecorating #buttercream
MOCHA CUPCAKES
MOCHA CUPCAKES WITH MOCHA BUTTERCREAM
Makes 12- 14 (3oz) cupcakes
½ cup butter
¾ cup sugar
2 whole eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 tablespoon cocoa powder
¾ cup all-purpose cream (180 grams)
½ cup chocolate chips
Buttercream:
1 cup butter, at room temperature (225 grams)
1 cup all-purpose or heavy cream (225 grams)
1 cup powdered sugar
2 teaspoons instant coffee powder
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The secret ingredient in my favorite CHOCOLATE FROSTING will have you hooked!
RECIPE:
SHOP:
This chocolate frosting is probably one of my favourite recipes of all time! It is so easy to put together, and has a secret ingredient that really takes it to another level – cream cheese! Cream cheese adds a rich, creamy texture to the buttercream frosting, and you honestly can’t even tell it’s in there, so it doesn’t take away from the chocolate flavour at all! Trust me, it is so yum and you will never go back to regular chocolate frosting after trying this version!
INGREDIENTS:
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also known as confectioners/powdered sugar
- 1½ cups (335 g) cream cheese - cold, firm type
- 1½ tsps vanilla
- ¾ cup (75 g) cocoa powder - unsweetened
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Delicious Chocolate Brownie Dessert
chocolate brownie dessert | brownie desserts | chocolate brownie dessert ideas | chocolate brownie recipe | chocolate brownie cake | chocolate cake | chocolate cake recipe
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Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients - enjoy
Spice Bites Blog – 297
ingredients ;
for the cake :
semi sweet dark chocolate 100g
unsalted butter 100g
sugar 1/3 cup
flour (maida) 1+1/2 cup
cocoa powder 2 tbsp
baking powder 1 tsp
warm milk 1/2 cup
vanilla extract 1/2 tsp
for the whipped cream :
whipping cream 200ml
powdered sugar 1/4 cup
for the chocolate mixture :
semi sweet dark chocolate 100g
milk (hot) 1/3 cup
some sprinkles on top - optional
*** baking tray 10x5 inch****
*** baking time : bake preheated oven 180c for 250- 30 minutes***
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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