I believe this cake is just perfect for your chocolate cake indulgence, especially if you’re craving for one right now…
Why oranges with it? That’s because I had a super moist piece of this cake with some easy-peel orange carpels as part of my evening snack… and I LOVED IT!!! 🤩
I think I should later have another with some vanilla ice-cream post dinner…😋
I think I’m in love with this cake… ❤️
It turned out just so flavourful and perfect, that I had to keep it naked without any dressing. At first I thought I would cover it with some Irish-cream ganache or a nutmeg flavoured dusting of icing sugar but then I just gave it a pass as this cake tasted bomb.com just by itself…
I’m sure cake decorators will agree with me on this point… Happiness for us is getting a perfect flat-top cake every time we bake, especially because then you don’t have to cut out the extra to level the cake before decorating it. Not that I don’t like doing it cos I get to use the extras for making cake pops, but besides that it just saves you a step and lots of time.
So, what inspired me to make this cake today?
3 super ripe bananas 🍌
I had many choices of recipes and ideas to make with them like pancakes, a milkshake, a banana bread but then I saw some Dr. Oetker Fine Dark Cocoa Powder lying around in my pantry which is quite the right cocoa powder according to me if you want to get a richer, darker cake because it has 100% cocoa solids and is also Good Housekeeping Institute approved in 2017.
Then, I thought of making this cake as a tea time snack and I’m glad I did… 😀 Best decision ever!!!!😎
It just turned out so rich and moist…❤️ I think it is an unique tasting cake and equally appealing to the eye and the palate.
Cakes are normally baked for some symbolic or ceremonial occasions and family celebrations too but for me I’m happy with a cake as a tea time snack… is there anyone like me too? Let me know by commenting below…👇🏻👇🏻👇🏻
I think to bake any good cake one should be accurate with the ingredients, measures, methods and also pay attention to detailing when it comes to steps to follow and flavouring, etc…
Another important and fun point to remember while baking a cake, is to trust your senses even sometimes more than the recipe. If your nose tells you the cake is ready and it should be out of the oven, trust that inner voice… check if it’s done.. do not over bake…
Once you’ve mastered the basic concepts of baking cakes you can be as creative with it as you like. You can enjoy adapting to new recipes, playing around with different flavours and your favourite ingredients, developing new tricks and tips, and finally making your own masterpieces.
- 3 ripe bananas, peeled and mashed
- 250gms soft unsalted butter
- 175gms soft brown sugar
- 100gms caster sugar
- 3 medium eggs
- 175gms plain flour
- 2tsp baking powder
- 1tsp baking soda
- 1tsp salt
- 100gms fine dark cocoa powder
- 1tbsp vanilla essence
- 1tbsp nutmeg powder
Preheat the oven to 180*C/ 350*F/Gas 4.
Line a 9inch baking tin.
Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer or even a KitchenAid if you’ve got one for a minute or two until the butter turns very smooth and creamy.
Gradually beat in both the sugars, then keep on beating for 3-4 mins or until the mixture turns almost white and becomes very fluffy in texture, scrape down the bowl from time to time. Slowly add one egg at a time to the creamed mixture, giving the mixture a good beating after each addition and frequently scraping down the bowl.
In a separate bowl, add the mashed bananas, nutmeg powder, salt and vanilla essence and add this on to the creamed mixture after giving it a good mix.
Sift all the remaining dry ingredients well and fold it into the creamed mixture in batches. Do this as lightly as possible so you don’t knock out any of the air you have beaten in.
Once you achieve a smooth thick velvety batter, stop folding.
Pour the mixture onto the tin and spread it evenly, right to the edges.
Bake for 45-50 mins or until a skewer or cocktail stick comes out clean.
Leave it to cool in the tin for half an hour. Then turn out onto a wire rack and leave to cool.
THINGS TO REMEMBER:
- Before you start baking, have a good read of the recipe. Prep whatever is required. Get out all the equipments needed.
- Prep the baking tin by either buttering it and then dusting it with flour, lining it with parchment paper or baking paper, or even maybe use a silicon mould…
- Make sure that the butter and eggs are at room temperature which will facilitate in successfully creaming- this step is essential to ensure that there’s enough air trapped in the cake.
- When creaming the butter and sugar take your time and scrape down the bowl regularly so all the mixture is beaten evenly.
- Sift flour and any other dry ingredients- this not only removes lumps but adds air to the mix.
- Cool the cake on a wire rack so that air can circulate on all sides.
- Make sure your oven is preheated for 10-15 mins and check with an oven thermometer to ensure the temperature is spot on. That’s also another good investment to make if you’re a hobby baker and definitely if you are a cake decorating professional or just starting as a homebaker…
- Add the eggs one at a time and cream well. Adding all the eggs together can curdle the mixture. Also, if cold eggs are added.
- It is mandatory to sieve the dry ingredients well as this allow air to incorporate and also removes any lump and dirt thus mixing the dry ingredients well. I sieve mine thrice every time I bake.
- Always fold in the dry ingredients in batches. Do not whisk as it’ll remove all the incorporated air.
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Until next time… ciao!🙋🏻♀️