Chocolate and banana, the perfect combination to a delicious desert. No matter how you combine them, they still taste good. (^_^) I then realize I have yet baked a cake that blends both chocolate and banana in it. Well, it's never too late right? And when I found THE recipe from Dorie Greenspan's book "Baking from my home to yours", I knew I had to try it! Since I have some ready ripen bananas around, what better excuse then to bake some right away?
This cake actually uses 1 whole cup of cocoa powder (vs 2 cup plain flour) which you can imagine how strong the chocolate aroma is. Can you see how dark the cake look...intense. :P But I do find the strong chocolate scent masking the banana taste though. :P So I went ahead and piped some Strawberry Swiss Meringue over the cakes to make it more moist. Didn't want to do big swirls of it as I worry it might just turn out too sweet. :P
Ingredients for Chocolate Banana Cupcakes (makes about 24) / Cake
2 cups (310g) all purpose flour (I used 300g cake flour)
1 cup (80g)cocoa powder
1 & 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
8 tbsp butter (113g), at room temperature
1 cup (250g) caster sugar (I used 180g)
1/4 cup (124g) packed light brown sugar
2 large eggs
3 ripe bananas, mashed
3/4 cup buttermilk (I used 3/4 cup fresh milk + 3/4 tsp fresh lemon juice, stand 5 mins)
3 oz bittersweet chocolate, chopped
- Preheat the oven to 175C. Line a baking tray with some cupcake liners. Then sift together the flour, cocoa, baking powder, salt and baking soda.
- In a mixer bowl, beat the butter until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition.
- Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter.
- Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Divide the batter equally among the cupcake liners, filling them to about 3/4 full.
- Bake for 14 to 15 minutes. or until a tester comes out clean. Transfer the pan to a rack and coo.
Will be submitting it to this month's Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.
I actually made a loaf with half of the batter and it was equally good. :) But the brown is kind of dark, it scares me a little, lol!
If you like a chocolaty cake with slight banana scent, this would be the one for you. The cake is moist and adding the chocolate chip is also key to making it great. Try it!
Okay all, have a nice day! Cheers!