Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, combine the mashed bananas, buttermilk, vegetable oil, eggs, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined.
5. Pour in the hot water and mix until the batter is smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
9. Carefully remove the cakes from the pans and place them on a cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 365
Fat: 13g
Saturated Fat: 2g
Cholesterol: 32mg
Sodium: 448mg
Potassium: 365mg
Carbohydrates: 60g
Fiber: 4g
Sugar: 38g
Protein: 6g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk mixed with 1 tablespoon of vinegar or lemon juice.
- You can substitute the vegetable oil with melted coconut oil or melted butter.
Variations:
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Top the cake with a cream cheese frosting instead of the chocolate frosting.
Tips and tricks:
- Make sure to use ripe bananas for the best flavor.
- Don't overmix the batter, as this can result in a tough cake.
- Use a serrated knife to level the cakes before frosting them.
- To make the cake extra moist, brush each layer with simple syrup before frosting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Top the cake with sliced bananas and whipped cream.
- Drizzle melted chocolate over the top of the cake.
Garnishes:
- Fresh berries, such as raspberries or strawberries.
- Chocolate shavings.
- Chopped nuts.
Pairings:
- Coffee or tea.
- Vanilla ice cream.
Suggested side dishes:
- Fresh fruit salad.
- Roasted vegetables.
Troubleshooting advice:
- If the cake is too dry, try adding more mashed bananas or reducing the baking time.
- If the cake is too moist, try reducing the amount of mashed bananas or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to bake.
- Use pasteurized eggs to reduce the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food history:
The first chocolate cake recipe was published in 1847 in the United States. However, it wasn't until the 20th century that chocolate cake became a popular dessert in America.
Flavor profiles:
This cake is rich and chocolatey with a subtle banana flavor.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Sweet, Moist, Rich, Banana, Banana-Flavored