banana

Continuing from my last post, I tried two more chocolate cake recipes this week.

Chocolate Butter Cupcake (Rose Levy Beranbaum, Rose’s Heavenly Cakes)
German Chocolate Cake (Rose Levy Beranbaum, Rose’s Heavenly Cakes)

The verdict:

The Chocolate Butter Cupcake recipe was slightly less dense/dry than the prior All-American butter cake I made, and tasty in small portions. But, I think at this point, I am going to conclude that butter cakes are not ideal for cupcakes, which are ultimately a very thick slab of cake. I think butter cakes are much better for holding up layer cakes, and I will put this to the test at some point. One exception might be a red velvet variation with cream cheese frosting, which I tasted at a recent cocktail event. Perhaps the creamier/richer the frosting, the better the pairing, which would explain why the curry ganache cupcakes I made last week worked. Important to note: These red velvet cupcakes I tried were mini cupcakes; I am not sure I would have enjoyed that much fudginess/density at the full cupcake size. Ultimately, I will admit this could be a taste/texture preference of mine, and others might like butter cakes more.
The German Chocolate Cake is fantastic, and definitely can serve as an alternative to the Ultimate Chocolate Cupcake recipe. It is slightly less rich, but it has a good texture and distinctive chocolate taste which makes it yummy to eat on its own.

Chocolate Butter Cupcake: Hazelnut Ganache Cupcakes

I filled these chocolate butter cupcakes with hazelnut ganache, and topped with whipped cream with a hint of hazelnut. Finally, a piece of sugar cone, because who doesn’t like ice cream cones?

German Chocolate Cake: Peanut Butter Caramelized-Banana Chocolate Cupcakes

These cupcakes were filled with a peanut butter cream cheese filling, covered with a peanut butter chocolate whipped ganache, and topped with caramelized bananas. I am not normally a peanut butter fan, but these cupcakes came out pretty delicious, creamy without being heavy, and with the right balance of flavors. I had never caramelized bananas before, and really had no plan for how to pipe the frosting but I pulled it together somehow.

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This is an oldie but goodie that my mom likes to say gets better each time I make it (thanks mom!). This banana cake (not “bread”, says Anne Takemoto, the brilliant baker behind this recipe), is moist but with a great crispy edge. In my opinion, the secret ingredient is the crushed pineapple.

I hesitate a bit to share this recipe, since in my mind it will forever belong to dear Anne, our resident fellow from college. However, I often get requests, and those of us who lived in Okada probably reminisce about the warm-fuzzy-cozy dorm meetings that residents would show up to if for no other reason than to eat this cake at the end. This is edible love, and I hope I have Anne’s blessing to spread the love!

Banana Cake (oven 325 – 350 degrees)

Mix dry ingredients together:

3 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

Mix wet ingredients together:

1½ cups oil (a little less works too)

1½ teaspoon vanilla

2 eggs, beaten

2 cups chopped bananas (about 4 very ripe bananas)

1 8oz. can of crushed pineapple, with juice

Add wet ingredients to dry, stirring gently.

Add 1 cup chopped nuts, if desired

Pour into greased Bundt pan (I strongly suggest using non-stick spray with flour).

Bake for 60-70 minutes or until done. Don’t try to underbake to ensure moistness. If the cake is underbaked, it will likely tear when removing from the Bundt pan. Plus, you will want that surface to be crispy!

I have tried to make this in a cupcake version with a honey cinnamon frosting, which is also delicious. However, the cupcake form loses the crispy edge (even without frosting), which is such a great part of this cake.

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More Chocolate Cupcakes – Peanut Butter Banana & Hazelnut

Banana Cake – A Classic