Need to use up some ripe bananas? This Banana Chocolate Chunk Cake With Rum Cream Cheese Icing is a terrific option. The dark chocolate chunks contrast wonderfully with the moist, sweet banana cake and the tangy icing.
Banana Chocolate Chunk Cake With Rum Cream Cheese Icing
Ingredients:
1 cup butter, softened
1 cup sugar
4 eggs
6 ounces dark chocolate (containing 55-72% cocoa solids), chopped and divided
4 very ripe mashed bananas
1 1/2 cups self rising flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
Rum Cream Cheese Icing (recipe follows)
Directions:
1. Preheat oven to 350℉. Grease and line two 8-inch cake pans with parchment paper.
2. In the bowl of a stand mixer, cream the butter with the sugar for 5 minutes. On low speed, add in the eggs, one at a time, scraping the bowl occasionally.
3. Add 4 ounces of the chocolate, bananas, flour and baking powder.
4. Divide the batter evenly between the pans.
5. Bake for 35 minutes until just firm. Let cool in pans on wire racks for 10 minutes. Invert the cakes onto the racks and remove the parchment. Allow to cool completely.
6. Sandwich the cakes together with a little icing, then cover the top and sides of the cake with the remaining icing.
7. Melt the remaining chocolate. Spoon into a small plastic bag, snip off the point and drizzle the chocolate over the cake.
8. Chill until ready to serve. Best eaten the same day the cake is made.
Serves 10
Recipe from BBC Good Food Magazine
Rum Cream Cheese Icing
Ingredients:
1 cup butter, softened
8 oz cream cheese, softened
2 Tbs dark rum
2 Tbs milk
2 tsp vanilla
4-6 cups confectioners’ sugar
Directions:
1. In a large bowl, cream together all ingredients except the sugar.
2. Gradually blend in the sugar until the icing reaches a thick, spreadable consistency.
Gonna get our groove on today with this funky new tune from Boston-based band The Shills.
Check out The Shills on the band’s Website where you can learn of an upcoming show in Boston and buy their music.
Cheers!
