Monday, 21 July 2014

Chocolate Banana Cake with Peanut Butter Cream Frosting



For the Chocolate Banana Cake:
  • 1 ¾ cups Maida (All Purpose Flour)
  • 2 cups Sugar pwd.
  • ¾ cups Cocoa pwd.
  • 1 ½ tsp. Baking pwd.
  • 1 ½ tsp. Soda Bi-carb (Baking Soda)
  • ½ tsp. Salt
  • 2 large Eggs
  • 4 ripe Bananas ( peeled & mashed)
  • 1 cup warm Water
  • ½ cup Milk
  • ½ cup Refined Cooking Oil
  • 1 ½ tsp. Vanilla Essence
Procedure :
Grease and line a 23 x 33 cm baking pan.
Preheat oven at 180 C.
In a large bowl, sift and whisk flour, cocoa powder, sugar, baking powder, soda bi-carb and salt.
In another large bowl, whisk eggs, mashed bananas, water, milk, oil and essence.
Add the dry ingredients to the wet ingredients and stir to combine.
The batter will be thin. Pour the batter into the prepared pan and bake for 40 mins. or until a toothpick/skewer inserted in the center of the cake comes out clean.
Cool on a wire rack.
When completely cooled, ice the cake with Peanut Butter Cream Frosting.
Slice or cut into wedges and serve.
For the Peanut Butter Cream Frosting :
  • 2 large Egg Whites
  • ½ cup packed Brown Sugar
  • 1/8th tsp. Salt
  • ¼ cup Peanut Butter
  • ½ cup unsalted Butter (softened)
  • ½ tsp. Vanilla Essence
  • Chocolate Sprinkles for decorating (optional)
Procedure :
In a heat proof bowl, whisk together egg whites, sugar and salt.
Place over a pan of simmering water and whisk continuously until the sugar is dissolved and warm to the touch.
Beat the mixture with an electric hand whisk on medium speed until fluffy. This will take approx. 15 mins.
Raise the speed to high and beat until fluffy peaks form; approx 5-7 mins.
Add vanilla essence and peanut butter, a tablespoon at a time and beat on medium speed until fluffy.
Frost the cake and pipe designs on to the cake.
Decorate with chocolate sprinkles.

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