July 1, 2015

Triple Chocolate Banana Cake With Chocolate Frosting | Easy Chocolate Banana Cake Without Butter | Rich,Tasty,Moist Chocolate Banana Cake Using Oil | Healthy Breakfast Cake Recipes


 I can`t say any words about this cake..Just see the texture,color and it`s richness...I need a treatment for my disease..Hehehe..Don`t scare...Iam telling here about my baking addiction..Always,I try to avoid it but automatically after 2 weeks heart starts craving for a cake and mind forces to search recipes..
If iam preparing for baking means definitely it will be chocolate.No doubt in that..But the small difference is I love to fold one more main ingredient along with chocolate/cocoa always.Like,carrot,beet root,banana,oats peanut butter etc..Already I posted,egg less cakes,egg less chocolate cakes,egg less banana cakes,egg less chocolate banana cake too.Even few days, I shared double chocolate banana cake recipe too.Hehehehe..So,this time it`s triple chocolate banana cake.Asusually It`s butter less,means I used olive oil here and of course it is gluten free to..Because I used wheat flour,brown sugar,olive oil and bitter chocolate. Because of eggs,can`t tell it is vegan,but definitely healthy one.





 some more simple chocolate cakes recipes

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EGGLESS BUTTER LESS CINNAMON,CHOCOLATE,COFFEE CAKE




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egg less butter less moist chocolate coffee cake/loaf/break fast bread




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beet root chocolate cake


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Check here for butter less cakes some more egg less cakes recipes for kids/break fast


CATEGORY- CHOCOLATE BANANA FUDGE CAKE/DESSERTS
PREPARATION TIME- 20 MINUTES
BAKING TIME- 50-60 MINUTES



WHAT YOU NEED

1 1/2 cups wheat flour or all-purpose flour/maida
4 super-ripe bananas or 1 1/4 cup puree
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated white sugar (I used brown sugar)
3/4 cup (165 g) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup cocoa powder

1/2 cup olive oil or unsalted butter, at room temperature, 
1/2 -3/4 cup semisweet chocolate chips or chopped chocolate (any brand or your favorite)
100 g chopped bittersweet chocolate ganache (see recipe below)




HOW TO COOK

Preheat the oven to 350°F (180°C / gas 4). Brush the pan thoroughly with the melted butter and dust it lightly with flour,and tap out the tin to remove excess flour.

In a mixing bowl add flour,baking powder,cocoa,baking soda and salt and combined well.Now throw in brown sugar, vanilla and then add the eggs, one at a time, beating well after each addition. Then add the banana puree and beat until incorporated. Finally add in chopped chocolate  or chocolate chips and beat until just incorporated.

Pour the batter into the prepared ban and bake for 40-50 minutes, until the cake is golden brown and insert a tooth pick in the center to check.If it comes out clean cake is done. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. 
Drizzle the ganache generously over the cooled cake and let it set for a few minutes before serving. you can keep this cake in fridge for up to 3 days or for up to a month in the freezer, wrapped well in a layer of plastic wrap and a layer of foil. 


Bittersweet chocolate ganache
Ingredients
 (100-150 g) bittersweet chocolate, chopped
⅓ cup (80 ml) heavy cream

HOW TO PREPARE
Put the chopped bittersweet chocolate in a microwave safe bowl,add the cream.Mix well.Microwave for 3-5 minutes.
Let it sit aside for 10 minutes then pour the chocolate sauce on cake and smooth it.










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