The Cake Slice: Banana Cake with Chocolate Frosting

by Holly on April 20, 2010

Photobucket
I love chocolate, that is no secret. I also love bananas. So, that said, you would think that I would looooove this cake. In fact, I did like the cake itself, but surprisingly, to me anyway, the cake with this frosting was just waaaaay too sweet. Knowing my penchant for all things sweet, that may come as a shock. It certainly did to me. I thought the cake itself was very nice, but the frosting was tooth achingly sweet for me. Go figure.
That said, the cake and frosting were both a snap to make and I was glad to be able to participate in this month’s round of The Cake Slice Bakers. I’m still playing a lot of catch up around here and hope to have many more posts up soon. I counted the other day and have at least 15 items just waiting to post, pictures and all, so hopefully I’ll get on the ball soon.
Don’t miss the rest of the cakes and how the other bakers thought it all turned out – visit the blogroll.
Photobucket

Banana Cake with Chocolate Frosting

(Recipe from Southern Cakes by Nancie McDermott)


Banana Cake

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

¾ cup (1½ sticks) butter, softened

1½ cups sugar

3 eggs, lightly beaten

1 tsp vanilla extract

½ cup buttermilk*

1½ cups mashed ripe banana

Chocolate Frosting

½ cup (1 stick) butter

1/3 cup cocoa powder

1/3 cup evaporated milk or half-and-half

4 cups sifted confectioners sugar

1 tsp vanilla extract

* If you don’t have buttermilk you can make your own by stirring 1½ teaspoons of vinegar or lemon juice into ½ cup of milk and leaving for 10 minutes.

To make the cake, heat the oven to 350F. Grease and flour two 9 inch cake pans. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.

In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes, scraping down the bowl occasionally until you have a smooth batter.

Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter between the 2 cake pans.

Bake at 350F for 25 to 30 minutes until the cakes are golden brown, spring back when touched lightly in the centre, and begin to pull away from the sides of the pan.

Cool for 10 minutes in the pans on wire racks. Then turn out onto the racks to cool completely.

To make the frosting, combine the butter, cocoa and evaporated milk in a medium saucepan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark shiny essence. Remove from the heat and stir in the confectioners sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.

To complete the cake, place one layer, top side down, on a cake plate and spread about 1 cup of frosting evenly over the top. Cover with the second layer placed top side up. Spread the rest of the frosting evenly first over the sides and then covering the top of the cake.

Related Posts Plugin for WordPress, Blogger...
Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

{ 9 comments… read them below or add one }

Monica H April 20, 2010 at 6:06 am

I think maybe it was just too much frosting. I quarted the rcipe and used it as a glaze and didn't think it was too sweet. Reminded me of melted chocolate ice cream, but I can't imagine frosting the cake in the full amount of frosting. I can see how that would be overwhelming.

Your cake looks really great though!

Reply

Katie April 20, 2010 at 6:38 am

Your cake looks so moist and fluffy. It's a shame you found the frosting too sweet but at least it looks nice and fluffy. Mine was more of a glaze.

I know what you mean about posts stacking up – I have quite a few myself

Reply

Snooky doodle April 20, 2010 at 8:46 am

oh I m drooling so much. this cakes looks so moist and so so good !!!

Reply

Manggy April 20, 2010 at 10:39 am

I too love bananas and chocolate together. Too bad about the frosting – perhaps a whipped ganache would have been much less sweet?

Reply

symphonious sweets April 20, 2010 at 3:22 pm

It looks yummy! just scrape off the frosting!

Reply

steph- whisk/spoon April 20, 2010 at 7:46 pm

it does look really great! i also liked the cakey part a lot.

Reply

SLCFoodie April 21, 2010 at 10:01 pm

Banana Cake with Chocolate Icing is one of my favorite cakes!! Hope you and the kids are doing well!

Reply

Leslie Limon April 24, 2010 at 5:12 am

Your cake looks so moist. I halved the frosting recipe and had more than enough to cover my 9×13 cake. Using the full amount would have been TOO SWEET!

Reply

Avanika [YumsiliciousBakes] April 29, 2010 at 2:49 pm

Sorry you didn't like this one. I find all the recipes in the book too sweet, and I generally cut down on the sugar!

Reply

Leave a Comment

Previous post:

Next post: