Recipe: Banana Cake with Fudgy Chocolate Frosting

BANANA CAKE WITH FUDGY CHOCOLATE FROSTING

"This is a very flavorful, rich, moist banana cake that lends itself to variations: Add chocolate chips, walnuts, or raisins or other dried fruit for a new take on this classic. This makes a large three-layered cake."

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup toasted pecan halves, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into pieces
2 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs, at room temperature
2 1/2 cups coarsely mashed bananas* (about 5 large bananas)
1/2 cup sour cream, yogurt, or buttermilk, at room temperature
1 recipe Fudgy Chocolate Frosting (recipe follows)

Position the racks in the upper and lower thirds of the oven (you'll use both racks). Preheat the oven to 350 degrees F. Coat the insides of three 9 2-inch round cake pans with nonstick cooking spray, line the bottoms with parchment rounds, then spray the parchment.

Whisk together flour, baking powder, baking soda, and salt in a medium-size bowl to combine and aerate; toss in nuts and set aside.

In a large bowl, with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla.

Beat in the eggs one at a time, scraping down after each addition and allowing each egg to be absorbed before continuing. Beat in the bananas. Add the flour mixture in three additions, alternately with the sour cream, while beating on low speed. Begin and end with the flour and beat briefly until smooth. Divide the batter evenly among the pans and smooth the tops with an offset spatula.

Bake for 40 to 50 minutes, or until a toothpick inserted into the layers shows a few moist crumbs when removed. The layers will be a light golden brown.

Cool the pans on wire racks for 10 to 12 minutes. Unmold, peel off the parchment, and place the layers directly on the racks to cool completely.

When cooled, the layers are ready to fill and frost. Alternatively, place the cooled layers on cardboard rounds and double-wrap in plastic wrap; store at room temperature, and assemble and serve within 24 hours.

*Make sure to use very ripe bananas - they should show absolutely no green and have some black spots. Do not puree the bananas; rather, slice them into a bowl and mash with a potato masher.

FUDGY CHOCOLATE FROSTING
Makes about 3 1/2 cups

1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 cups confectioners' sugar (plus extra as needed), whisked before measuring, divided use
5 ounces unsweetened chocolate, melted and slightly cooled
1 1/2 teaspoons vanilla extract
1/3 cup whole milk (plus extra as needed)
1/3 cup heavy cream (plus extra as needed)

In a large bowl, with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Add 1 cup of the sugar gradually, beating until it begins to combine, about 2 minutes, scraping down the bowl once or twice. Add the remaining sugar, the melted chocolate, vanilla, milk, and heavy cream, and beat on high speed until completely smooth and creamy.

The frosting is now ready to use. It is best if used immediately; it may be refrigerated in an airtight container for up to 4 days. (Bring it to room temperature and rebeat after storing.)

Makes three 9x2-inch round layers
Used by permission to Recipelink.com from Harvard Commons Press
Source: The Birthday Cake Book by Dede Wilson