Cake 36: Banana Cake with Mocha Filling

I thought about doing a mocha cream frosting to complement the mocha cream cheese swirl in the cake, but the cream cheese I bought for the frosting tasted terrible and the cake stands on its own just fine, so I skipped it. I’ll make a mocha cream frosting on something else later for you guys. (“Why is the condiment bottle picture so blurry?” you ask? Because I dropped my camera in the filling. Yeah. I’m awesome.)

Banana Cake Recipe with Mocha Filling Recipe Ingredients

  • 3 large eggs, room temperature
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3 mashed ripe bananas
  • 3/4 cups vanilla yogurt
  • 1/2 cup shortening
  • 1 teaspoon vanilla

Mocha Filling Recipe Ingredients

  • 8 ounces of cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons freshly ground espresso roast coffee beans
  • 4 ounces of bittersweet chocolate, melted

Banana Cake Recipe with Mocha Filling Recipe Directions

Prepare an 8″ round or square baking pan. (I used square.) Preheat your oven to 350 degrees. In one large bowl, sift together the flour, sugar, baking soda, cream of tartar, and salt. In your kitchen mixer or a separate bowl, blend the mashed bananas, vanilla yogurt, shortening and vanilla and add the flour mixture in parts. Add the eggs one at a time and beat just until combined. ¬†For the mocha filling, melt the chocolate over low heat in a double bowler and then remove from heat to rest for a few minutes. In a separate bowl or your kitchen mixer, beat the cream cheese, sugar, one egg and ground coffee until well-mixed, then stir in the melted chocolate. I used a condiment bottle to apply the mocha filling but you could just as easily use a piping bag or just pour the stuff. I just wanted a “swirl” more than a “layer” of mocha filling. Pour about 1/3 of the cake batter into the pan, then put about half of the mocha filling, and continue layering the rest until you run out of both – finishing with cake batter. Bake for about 40 to 50 minutes if all in one pan (less if you divided the batter between two pans – always start low and add time as you need it). The cake should be a beautiful brown color, and spring back when gently pressed, and if you insert a toothpick or skewer into the center it should come out clean. Cool for about 15 minutes then turn out of the pan.

I had several of frosting and garnishing ideas I didn’t do with this one but wish I had. You could frost with a banana frosting or mocha frosting, and dust with cocoa powder if you like! Garnish with chocolate covered banana chips, chocolate covered espresso beans, plain banana chips, or miniature chocolate chips and you’ll have a very happy audience.

Chocolate Espresso Truffles with Chocolate Creme Filling and Coarse Sea Salt

Caramel Dark Chocolate Espresso Truffles with Coarse Sea Salt

This recipe yields about 30 truffles, or more if you roll the centers smaller.

Chocolate Espresso Truffles, Chocolate Creme Filling, Sea Salt

Truffle Recipe Ingredients

  • 12 ounces bittersweet chocolate (split into 8 ounces and 4 ounces)
  • 8 ounces cream cheese, softened to room temperature
  • 3.5 cups powdered sugar
  • 2 teaspoons finely ground coffee
  • Coarse sea salt

Truffle Recipe Directions

Chop 4 ounces of the bittersweet chocolate, and melt in a double boiler, stirring constantly to avoid scalding. In a kitchen mixer, mix together the softened cream cheese and powdered sugar, and beat until completely combined. Add the melted chocolate and blend completely. Cover and refrigerate the mixture for about 30 minutes, so it can firm up enough to be rolled. (Don’t chill it so long that it hardens.) Roll the cream truffle filling into roughly even-sized balls, place on a cookie sheet lined with wax paper and chill overnight.

Melt 8 ounces of the bittersweet chocolate in a double boiler. I just used a metal bowl over a saucepan with a little water simmering in the bottom. (The bowl and the water should not touch.) Stir the chocolate constantly as it melts so it does not scald. Add the ground instant coffee or instant espresso and stir in completely. Then remove the chocolate from the heat. Use two spoons to roll the truffle back and forth, or use a fork for better dripping, and let the excess chocolate drip back into the bowl. Place onto a wax paper lined baking sheet. Sprinkle each with a few (no more than 2 to 4) chunks of coarse sea salt. Let stand until the chocolate coating sets, then cover and chill until ready to serve.

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