With Halloween fast approaching, there is nothing better to appease that devil inside than a good old chocolate cake. As I happen to be surrounded by banana trees in this beautiful place I live in the south of Turkey, I thought why not chuck a few of those delicious bananas in too. Top it off with some chocolate ganache and there you go, one devilishly delicious cake!!
Ingredients (for the cake)
175 g sugar
175 g flour
1 sachet bicarbonate soda (5 ml)
1 sachet baking powder (5 ml)
4 tbsps cocoa powder
100 ml sunflower oil
175 g very ripe bananas (mashed-blacker the better)
3 eggs (1 whole and 2 with yolks and whites seperated)
50 ml milk
100 g chocolate chips
Ingredients (for the ganache)
100-150 ml double cream
A large handful of chocolate chips or bitter chocolate broken into small pieces
2 tbsps desiccated coconut (optional)
Pre-grease and line a cake loaf tin with greaseproof paper or liner. Preheat oven to 160°c.
You will need 2 bowls. In the first bowl place the sugar, flour, bicarbonate soda, baking powder and cocoa powder. Gently stir to combine.
In the second bowl pour the oil, mashed bananas, the whole egg plus the 2 yolks and the milk. Stir well.
Add to the dry ingredients in the first bowl and combine until evenly mixed. Add about half of the egg whites and mix well. Now add the rest of the egg white and the chocolate chips and fold in gently.
Pour into the loaf tin, and bake at 160°c for 1 hour and 10 minutes or until a skewer comes out clean when inserted. Allow to cool in the tin for about 15 – 20 minutes then remove from tin and place on a cooling rack until cold.
To make the ganache, warm the cream over a very low heat and add the chocolate chips stirring continuously until thickened and all chocolate has melted. You can add more or less cream/chocolate chips as you prefer. Add the desiccated coconut (if using) and stir to combine. This also helps it thicken.
Pour over your cake allowing it to drip over the sides. Place in the fridge for at least 1 hour for the ganache to harden. It is now ready to serve.
Sprinkle with desiccated coconut or crushed almonds (or both) to decorate (before refrigerating). Goes well with cream or ice cream.