Friday, August 14, 2015

Chocolate Cake

Dear Readers,
This is my go to Chocolate Cake. I make it for family dinners, birthdays, and everything in between. I really like the combination of two types of chocolate. Unsweetened cocoa powder is used in the chocolate cake and a dark chocolate is used in the frosting. I hope you like this recipe just as my family and friends do.

So let's start with recipe.


2          cups                 granulated white sugar
1          cups                 all-purpose flour
3/4       cup                   unsweetened cocoa powder
1 1/2    teaspoons        baking powder
1 1/2    teaspoons        baking soda
1/2       teaspoon          salt
2          large                 eggs
1          cup                   mashed ripe bananas 
1          cup                   warm water
1/2       cup                   milk
1/2       cup                   corn, safflower or canola oil 
1 1/2    teaspoons        pure vanilla extract
227      grams               semisweet chocolate
3/4       cup                   whipping cream
1          tablespoon       unsalted butter


  • Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray on a pan and set aside. 
  • In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt and set aside.
  • In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. 
  • Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  
  • Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
  • Ganache Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake. Can garnish with dried banana chips.

1 comment:

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