Tuesday, November 2, 2010

Banana Cake with Hazelnut Ganache

This cake was an epic fail. Since our current apartment living is only temporary, I didn't unpack my round cake pans and I tried to bake the cake in a 10x13 springform pan. The outer edges of the cake were chewy and the inside was just raw. I think the cake could have had some potential if I actually used the proper baking utensils.

The ganache on the other, OMG! I used half and half instead of heavy cream. It was still good, but I little too thin, plus I don't think I stirred it enough. Even if you don't try the cake, you must try the nutella ganache on something! Ahh, so when blogging this, I found the original blogger updated it to reflect US Nutella since that sold in Europe is thicker...recipe below in the updated one.


Recipe adapted from All Recipes


* 3/4 cup butter
* 1 1/2 cups white sugar 10.5 ounces
* 3 eggs
* 1 teaspoon vanilla extract
* 3/4 cup sour milk - buttermilk
* 1 cup mashed bananas - 3-4 bananas
* 2 1/2 cups all-purpose flour 10.63 ounces
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder


1. In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside.
2. In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well.
3. Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.

Recipe from Pam's Pantry

1/2 cup Nutella
1/4 to 1/3 cup heavy cream

Cook in heavy-bottomed sauce pan over MEDIUM heat*, stirring constantly until the mixture is completely smooth (~7-10 minutes). Let ganache cool slightly (~5 minutes). Pour over warm cake. Let the ganache cool completely before serving.

*Do NOT use HIGH heat; if you rush this, you won't like the results.

Note: If the mixture is too thin to set up as a typical ganache, simply re-warm it and stir in a handful of chocolate chips (preferably semi-sweet) until smooth. Also, I have not tried to whip this frosting, so I do not know if it can be used as a substitute for whipped ganache.


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