BANANA CHOCOLATE CHIP CAKE
2 1/2 cups sifted Swans Down Cake Flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
3 mashed ripe bananas
3/4 cup buttermilk
1 teaspoon vanilla
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
3 large eggs
Chocolate Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F. Line bottoms of two 9- by 2-inch buttered cake pans with parchment paper. Butter paper and flour pans, knocking out excess.
In a bowl sift together flour, baking soda, baking powder, and salt. Stir in chocolate chips.
In a small bowl whisk together bananas, buttermilk, and vanilla.
In a large bowl with an electric mixer beat together butter and sugar about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with buttermilk mixture, beginning and ending with flour mixture and beating until batter is blended well. Divide batter between pans and smooth tops.
Bake layers in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks. Remove paper from cakes and cool completely.
Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place.
TO FROST THE CAKE:
Split each cake layer in half horizontally with a serrated knife. Set aside the prettiest dome for the final layer. Place another layer, dome side down, on a cake plate and spread evenly with about 3/4 cup frosting. Repeat layers in same manner with two cake layers and frosting and top with reserved cake layer, dome-side up. Spread remaining frosting evenly over top and sides of cake.
CHOCOLATE CREAM CHEESE FROSTING
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 (8 ounce) package cream cheese, softened
4 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
Makes 1 (9-inch, 4-layer) cake
Source: Recipe booklet: Celebrate the Seasons with Swans Down (Swans Down Cake Flour)
2 1/2 cups sifted Swans Down Cake Flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
3 mashed ripe bananas
3/4 cup buttermilk
1 teaspoon vanilla
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
3 large eggs
Chocolate Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees F. Line bottoms of two 9- by 2-inch buttered cake pans with parchment paper. Butter paper and flour pans, knocking out excess.
In a bowl sift together flour, baking soda, baking powder, and salt. Stir in chocolate chips.
In a small bowl whisk together bananas, buttermilk, and vanilla.
In a large bowl with an electric mixer beat together butter and sugar about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with buttermilk mixture, beginning and ending with flour mixture and beating until batter is blended well. Divide batter between pans and smooth tops.
Bake layers in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake layers in pans on racks 10 minutes before turning out onto racks. Remove paper from cakes and cool completely.
Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place.
TO FROST THE CAKE:
Split each cake layer in half horizontally with a serrated knife. Set aside the prettiest dome for the final layer. Place another layer, dome side down, on a cake plate and spread evenly with about 3/4 cup frosting. Repeat layers in same manner with two cake layers and frosting and top with reserved cake layer, dome-side up. Spread remaining frosting evenly over top and sides of cake.
CHOCOLATE CREAM CHEESE FROSTING
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 (8 ounce) package cream cheese, softened
4 squares (1 ounce each) unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
In a bowl with an electric mixer beat together butter and cream cheese until light and fluffy. Add remaining ingredients and beat until combined well.
Makes 1 (9-inch, 4-layer) cake
Source: Recipe booklet: Celebrate the Seasons with Swans Down (Swans Down Cake Flour)
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