Buttermilk Banana Cake Covered In Chocolate Frosting Recipe
This recipe for Buttermilk Banana Cake is moist and delicious and a beautiful cake covered in Chocolate Frosting.
1 cup granulated sugar
1/2 cup light brown sugar
1/2 cup butter, at room temperature
1 egg, plus 1 egg yolk
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, very ripe bananas
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup strong coffee, or 3 tablespoons espresso powder dissolved in 1/2 cup hot water
4 tablespoons butter
4 squares unsweetened chocolate, roughly chopped
4 cups confectioners sugar, sifted
2 teaspoons vanilla extract
1/3 cup finely chopped walnuts
*Optional Chocolate Shavings
4 to 8 ounce block of best quality chocolate
See below how to make Chocolate Shavings
Preheat oven to 325˚F.
Butter and flour two 8-inch cake pans.
Cream the sugar and butter in the bowl of a mixer until light and fluffy. Add the egg and yolk and mix until thoroughly combined.
Sift together the flour, baking powder, baking soda and salt. Gradually add to the butter mixture, beating until combined. Add the bananas, buttermilk and vanilla. Blend with the mixer until the batter is smooth. Divide the batter between the prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted into the center of the cake comes out clean. Remove to a rack and cool cakes in pans for 15 minutes. Remove the cakes from pans and cool completely.
Combine coffee, butter and chocolate in a medium heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly until melted.
Remove from heat and gradually add the confectioners sugar, approximately a cup at a time, beating vigorously with a wooden spoon. Continue to beat until the frosting thickens to spreading consistency, adding additional sugar if necessary.
Place one cake layer on a cake plate. Using an offset spatula, frost the top. Top with remaining layer and frost top then sides. *Optional:Garnish with chocolate shavings and curls.
How to Make Chocolate Shavings
1. Warm your block of chocolate by placing it on a piece of waxed paper, then microwave on MEDIUM (50 percent) power for 10 second intervals, until the chocolate starts to soften slightly. The chocolate should soften slightly, not melt.
2. Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded paper towel so that your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one of the edges of the chocolate chunk in a downward motion, forming loose shavings. As you form the curls, let them fall onto the waxed paper. Continue making curls until you have enough to garnish just the top of your cake or other dessert.
Chocolate curls may be refrigerated in an rigid airtight container for up to 1 month. Curls may also be frozen in a rigid airtight container for up to 6 months.
For finer bits, use a grater.