Banana Chip Cake with Whipped Mocha Frosting

* Exported from MasterCook *

Banana Chip Cake with Whipped Mocha Frosting

Recipe By : Coffee Journal
Serving Size : 1 Preparation Time :0:00
Categories : Cakes/Cheescakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large ripe bananas
1/2 cup plain yogurt
3 large eggs
2 teaspoons vanilla extract
3 cups cake flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter -- room =
temperature
3 ounces bittersweet chocolate -- coarsely chopped
--- FROSTING---
3 cups heavy cream
12 ounces bittersweet chocolate -- coarsely chopped
2 teaspoons instant espresso powder

CAKE: 1. Preheat oven to 350^ F. Grease two 9" x 1 1/2" round cake pans.
Line the bottoms with parchment or wax paper. Grease again and flour.

2. In a food processor puree the bananas. Blend in the yogurt. Add the eggs
and vanilla and pulse a few seconds to combine. Set aside. Whisk flour,
sugar, baking powder, baking soda, and salt in medium mixing bowl.

3. In a large mixing bowl cream the butter with an electric mixer until
smooth and light. Add 1/2 the banana mixture and all the dry ingredients.
Mix on medium speed two minutes until light and fluffy. Add the rest of the
wet mixture and beat on high speed for one minute. Fold in grated chocolate.

4. Divide the batter evenly between the prepared pans, which should be half
full. Bake for 30-32 minutes or just until a toothpick inserted in the center
comes out clean. Cool on a rack for 5 minutes. Run a small, metal spatula
around the sides, then unmold and peel off the paper lining. Cool the cake to
room temperature before assembling.

FROSTING: 1. Heat cream and chocolate in a heave saucepan over low heat,
stirring occasionally to melt and blend the chocolate. Remove from the heat,
stir in the powdered espresso, then pour into a clean dry container. Once the
cream reaches room temperture, cover directly with plastic wrap to prevent a
skin from forming. Chill in the freezer until very cold, about 1 hour, or
refrigerate for up to 3 days.

2. Once the cake has cooled to room temperature, beat the ganache (do not use
a whisk beater) on medium-low speed to soft peaks. Increase to high speed and
continue beating until the frosting reaches a thick spreading consistency.
Spread the frosting immediately, while it is smooth.

3. Frost as desired for a festive look: spread 3/4 cup of frosting between
the layers and another 3/4 cup on top. Mask the sides with a very thin layer.
With a pastry bag fitted with a large open star tip pipe a continuous vertical
pattern all around the sides. Pipe stars around the top of the cake.
Finished, the cake keeps refrigerated up to 3 days. For best results slice
the cake chilled, but let sit 1/2 hour at room temperature before serving.

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