30 g vegetable oil
60 g all-purpose flour
23 g Unsweetened Cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
100 g sugar (i prefer to use half white and half brown sugar)
1 large egg
60 g Buttermilk (I used the juice of half a lemon plus whole milk, mixed and relaxed for 10 minutes)
60 g Boiling water (Coffee works great too)
1/2 tsp vanilla
1/2 tsp salt
1. Preheat oven to 350 degrees F.
2. Grease and flour 1 cake pan of 12 cm or 5 inches diameter.
3. Whisk buttermilk, vegetable oil, eggs, egg yolk and vanilla until smooth. Set aside.
4. Sift dry ingredients (flour, sugar, cocoa, baking powder and baking soda). Stir in salt.
5. Pour buttermilk-eggs mixture over dry ingredients using a hand mixer or blender, starting from low speed and increasing slowly. Add hot boiling water and beat 1 or 2 minutes maximum or until you see no lumps. You can do this manually too using a whisk.
6. Pour mix into cake pan and take it and bake 34-40 minutes or until a toothpick inserted comes out clean.
7. Cool the cake in its pans on a wire rack for 15 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool and freeze 30 minutes at least.
Banana Pound Cake
90 g Cake flour
90 g Brown Sugar
100 g Butter softened
2 Medium Eggs lightly beaten
200 g Mashed Ripe Bananas
1 tsp baking powder
1/4 tsp salt
1/4 tsp Vanilla bean extract
1. Preheat oven to 325F / 160C.
2. Grease and flour 1 cake pan of 15 cm or 6 inches diameter.
3. Sift flour, baking powder and salt. Set aside.
4. Beat butter on medium-high speed for about 5 minutes or until pale. Add brown sugar and continue beating a few minutes until creamy and fluffy.
5. Add lightly beaten eggs slowly beating at medium speed. Add vanilla extract.
6. Add half of the flour mix, then mashed bananas and then the remaining flour. Beat on low speed just to integrate the flour and the mix looks smooth. No more than 1 minute.
7. Pour mix into cake pan and take it and bake 34-40 minutes or until a toothpick inserted comes out clean.
8. Cool the cake in its pans on a wire rack for 15 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool and freeze 30 minutes at least.
Luscious Chocolate Cream Cheese Frosting
Recipe from Manuela Kjeilen. Link here.
290 g Powdered sugar
85 g 100 % Cocoa powder
115 g Unsalted butter, at room temperature
85 ml Milk
1 ts Pure vanilla extract
135 g Cream cheese ( 10 minutes out of the fridge )
1. Put all the ingredients apart from the cream cheese into a mixing bowl and beat at medium until fluffy.
2. Add the cream cheese and beat for another 2 minutes.
75 g Dark Chocolate
45 g Butter
1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 30 ° C / 86 ° F. If you don’t have a thermometer, make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt buttercream and you will get a more interesting thickness.
To Assemble and decorate Cake
1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). As banana cake will be a little bit taller, you can cut this cake in trhee evenly layers and chocolate cake in two parts.
2. Place the first layer on a cake board and using a pastry bag, pipe frosting around top and the center of the cake. Repeat this proccess three more times.
3. Spread frosting buttercream all over the cake and then remove any excess with the icing smoother and take it to the refrigerator about 30 minutes.
4. Bring the cake out from the refrigerator and using the offset spatula cover with frosting again.
5. Begin covercoating cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces and straight edges and freeze again.
6. Make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt frosting and you will get a more interesting thickness. Drip it over the center of the cake and take it to the edges using a offset spatula.
9. Pipe the top of the cake using 1M Wilton tip.
10. Use some crushed chcoolate cookies for garnish.