If it sounds decadent to you, well, it is. The secret ingredient for this week’s cake was “banana.” I make caramelized banana French toast that my husband loves, so that was my inspiration for this one. Rich chocolate cake with whipped peanut butter frosting and caramelized bananas. Once again, I just can’t seem to get the hang of the beautification of the cakes just yet. But it tastes incredible, I think. I really need to take a cake decorating class and learn what the hell I’m doing once these things come out of the oven.
Chocolate Cake Ingredients
- 4 ounces unsweetened baking chocolate (chopped)
- 1/3 cup unsweetened cocoa powder
- 1 cup boiling water
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 2 cups white sugar
- 3 eggs
- 2.5 teaspoons vanilla extract
- 1 cup milk
Chocolate Cake Recipe Directions
Preheat oven to 350 degrees. In two 9-inch round cake pans, spray vegetable cooking spray and line the bottom with cut-out parchment paper. In one bowl, add the chopped baking chocolate and cocoa powder, pour the boiling water over it and stir until smooth. In another bowl, mix together flour, baking powder, baking soda and salt. In the mixer (I used my wonderful, amazing, incredible KitchenAid from my hubby) cream the room temperature butter. Add the sugar slowly and beat until light and fluffy. Add the eggs one at a time and mix in completely. Add the vanilla extract and the chocolate mixture and mix in completely. Add half the flour mixture, beat completely, the milk, beat completely, and the last half of the flour mixture, then beat just until everything is combined. Divide the chocolate cake batter between the two 9-inch round baking pans and smooth the top of the batter. Bake for 40 minutes or until the toothpick in the center comes out clean. Cool in the pan on a wire rack for about 10 minutes. Cool completely on the wire rack, and refrigerate until ready to frost.
Peanut Butter Frosting Ingredients
- 0.5 cup softened butter
- 1 cup creamy peanut butter
- 1/3 (or more) buttermilk
- 4 cups powdered confectioner’s sugar
Peanut Butter Frosting Recipe Directions
Beat the peanut butter and butter together and gradually mix in the powdered sugar. Mix in the cream a little bit at a time until the frosting is creamy, thick and easily spreadable on your cake layers. Beat it for several minutes to get the peanut butter frosting fluffy. Add more cream or milk as you see fit if you want a more spreadable consistency. Spread onto each 9″ round cake layer and stack the two on top of one another. What I learned in this step: yes, you can add more buttermilk, but don’t go overboard like I did. I went all the way up to a cup because I thought I needed lots of frosting. I ended up with way too much and it was way too runny.
Caramelized Bananas Ingredients
- 4 firm peeled bananas
- 1 tablespoon butter
- 6 tablespoons brown sugar
- 0.5 cup orange juice
- 0.25 teaspoon ground cinnamon
Caramelized Banana Recipe Directions
I had to make my bananas in two batches so as not to crowd them in the skillet. Cut the bananas in half, and then lengthwise (each banana yields four parts). Melt the butter in your skillet, add brown sugar, and then lay the banana slices cut-side up and cook for about 25 seconds. Add the orange juice and cinnamon and cook for 15 more seconds. Carefully turn the banana slices over to be cut-side down, and cook for another 60 seconds. Put some of that sauce from the pan on it. Repeat for the second batch. Lay on top of your two-layer cake and voila!