Choco-Banana Milk Cake A Dreamy, Moist Delight!
Dive into a slice of pure bliss with this Choco-Banana Milk Cakewhere rich chocolate meets the sweetness of bananas! Perfect for every chocolate lover!
Ingredients:
– 1 cups all-purpose flour
– 3 tbsp unsweetened cocoa powder
– 2 large eggs
– 1 cup milk
– 2 ripe bananas, mashed
– 1 cup granulated sugar
– cup unsalted butter, melted
– tsp salt
– 1 tsp baking powder
– 1 tsp baking soda
– 1 cups whole milk
– cup sweetened condensed milk
– tsp vanilla extract
– 4 oz semi-sweet chocolate, chopped
– cup heavy cream
– 1 tbsp unsalted butter
Instructions:
1. Begin by preheating your oven to 350F 175C. Prepare an 8×8-inch baking pan by greasing and dusting it with flour to prevent sticking.
2. In a spacious bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
3. In another bowl, whisk together the mashed bananas, milk, melted unsalted butter, eggs, and vanilla extract until fully blended and smooth.
4. Gradually pour the wet mixture into the dry ingredients. Gently mix them together until just combinedbe careful not to overmix; a few lumps are perfectly fine.
5. Once the batter is ready, pour it into the prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
6. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
7. While the cake is cooling, prepare the milk mixture. In a saucepan, gently heat the whole milk, sweetened condensed milk, and a splash of vanilla extract until warmed but not boiling.
8. Once the cake has cooled, use a fork or skewer to poke holes all over the top. Slowly pour the milk mixture over the cake, ensuring it seeps into the holes. Cover the cake and chill in the refrigerator for at least 30 minutes.
9. To create the luscious chocolate ganache, heat the heavy cream in a saucepan until hot but not boiling. Pour the hot cream over the chopped semi-sweet chocolate and butter in a bowl. Let it sit for a minute before stirring until smooth and glossy.
10. After chilling, take the cake out of the fridge and pour the chocolate ganache over the top, spreading it out evenly with a spatula. Return the cake to the refrigerator for an additional 30 minutes to allow the ganache to set perfectly.
11. Serve chilled, and enjoy every rich, chocolatey, and creamy bite!
Nutritional Information: This cake serves about 9 slices. Each slice contains approximately 275 calories, 12g fat, 37g carbohydrates, 4g protein, and 18g sugar.
Time: Preparation time: 20 minutes Cooking time: 30 minutes Chilling time: 1 hour