Another weekend retreat!
2 cups (400 grams) granulated white sugar – I’m using 260g
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder(regular or Dutch-processed) – i’m using 50g
1 1/2 teaspoons baking powder
1 1/2 teaspoonsbaking soda
1/2 teaspoon salt
1 cup mashed ripe bananas(about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil)
1 1/2 teaspoons purevanillaextract
Chocolate Banana Cake:Preheat oven to 350 degrees F (160 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 8′ round cake pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 45 minutesor until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack.
200g semisweet chocolate – cube
100ml full cream milk
Melt butter into milk on double boiled, once smoke, leave from hit. melt chocolate. pour onto cake when serve.