I was requested to make a birthday cake for someone's 30th birthday and the first thing that went straight to my head was 'Wow, such a great compliment and it's the big 3-0' ! I was really really honored to do something like this and had to come up of a nice decoration.And Tadaaa...
It was rather stressful still at the kitchen because this is the 4th cake I baked and it didn't go as well as I wanted it to be! Anyway, here's the recipe I use for a 9" chocolate chip banana cake:
- 4 medium eggs separated
- 400g bananas
- 250 Caster Sugar
- 340g plain flour / self-raising flour
- 170g soften butter
- 1 tsp baking powder (if using plain flour)
- 1 tsp bicarbonate soda (if using plain flour)
- 1 tbsp vanilla extract
- 50g chocolate chip (optional)
- 50ml sour cream <---- this is the key to a tasty cake :)
- 100ml double cream / heavy cream
- 50g bittersweet chocolate
- 25g butter
- 250g butter
- 2 tbsp milk
- 300g icing sugar
- 0.5 tsp pink colouring
- Preheat oven to 180 deg (350F). Grease or line a 9" round baking tray.
- Peel the bananas and mash them with a fork until they are really mushy. It's easier with ripe bananas but not essential.
- Add sour cream, chocolate chips and vanilla extract to the mixture. Stand it aside
- In a large bowl, cream the butter first and add Castor sugar slowly to the mix (use an electric mixer). You should get a pale and fluffy mixture. See Epicuriousdotcom video clip of the creaming method if unsure.
- In 1/3 portions, fold using either a spatula or wooden spoon the following ingredients:
- Egg yolks (whisk it to give a nice smooth texture to work with).
- Mash banana mix with sour cream and vanilla extract.
- Flour mix (use a sieve when mixing into the bowl)
- With a clean beater, whisk egg whites until stiff. (Note that the bowl has to be clean and clear from any grease or yolk).
- Fold egg whites into mixture.
- Bake for around 25-30 minutes. Cake should be ready when a toothpick inserted in the middle comes out clean. Transfer pan to a wire rack to cool for 10mins.
- Pour the double cream and butter into a pot. Allow it to heat up slowly until it reaches just about boil stage.
- While waiting, break the chocolate pieces into a bowl.
- Transfer the cream into the bowl of chocolate.
- With a small whisk starting from the middle of the bowl, start whisking the mixture slowly, as the chocolates get melted by the double cream.
- Cream the butter until light and fluffy.
- Add icing sugar bit by bit. This is to avoid splattering all over the kitchen oven ;)
- Also add milk to mix slowly, as this will allow the mix to incorporate the milk.