It was my Sister-in law's Birthday last week end and I though I would make her a nicely decorated cake. I thought I would make a chocolate cake with chocolate ganache and some simple yet elegant decorations.
I got the recipe from one of my favourite baking sites: http://www.joyofbaking.com/ChocolateBananaCake.html.
Chocolate Banana Cake:
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil (or other flavorless oil)
1 1/2 teaspoons pure vanilla extract
Chocolate Banana Cake: 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, either a 9 x 13 inch (23 x 33 cm) pan or in my case 2 small round cake pans. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 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. You will notice that the batter is quite thin. 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.
For the Ganache
150ml of cream
2 cups of dark chocolate chips or pieces of chocolate cut in small pieces
1 teaspoon of butter (to make it glossy)
Prepare the chocolate in the medium size heatproof bag. Bring the cream just to the boil. Pour onto the chocolate. Add the butter. Let is all melt for a couple of minutes. Stir slowly until the mix is all smooth and shiny. Let it cool until it gets thick enough to be easily spread.
Chocolate Banana Cake: 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, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. 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. You will notice that the batter is quite thin. 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.
Assembly
Once the cakes are completely cool. Cut horizontally in half. Pour some of the cold ganache and spread to about 0.5cm from the edges of the cakes.
Ice the biggest cake fully. Place the smallest one over (I didn't use any dowels as the cakes were small and the ganache fairly sticky). Ice the top cake. You can let the ganache drip on the second cake as well. Put the cake in the fridge for about an hour.
Once an hour has past the ganache should be "hard"enough. Boil some water and place it in a bowl or a plunger. Using a palette knife, you will "hot knife" the ganache to make it look more even. Plunge the palette knife in the hot water, dry it with a paper towel or hand towel and smooth the cakes. The heat will make the ganache melt a little and you will be able to give your cakes a better finish.
Add the decorations of your choice. I just placed some Royal Icing roses I had made the night before.
Here are a few more pics of the one I made.
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