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Banana Chip Cake With Whipped Mocha Frosting

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cakes/chees, Desserts 1 Servings

INGREDIENTS

3 Ripe bananas
1/2 c Plain yogurt
3 Eggs
2 t Vanilla extract
3 c Cake flour
1 1/4 c Sugar
1 1/2 t Baking powder
1 t Baking soda
1/2 t Salt
10 T 1 1/4 sticks unsalted
butter room temperature
3 oz Bittersweet chocolate
coarsely chopped
3 c Heavy cream
12 oz Bittersweet chocolate
coarsely chopped
2 t Instant espresso powder

INSTRUCTIONS

CAKE    Preheat oven to 350^  F.  Grease two 9" x 1 1/2" round cake
pans.  Line the bottoms with parchment or wax paper. Grease again and
flour.  2. In a food processor puree the bananas.  Blend in the yogurt.
Add  the eggs and vanilla and pulse a few seconds to combine. Set
aside.  Whisk flour, sugar, baking powder, baking soda, and salt in
medium  mixing bowl. 3. In a large mixing bowl cream the butter with an
electric mixer until smooth and light. Add 1/2 the banana mixture and
all the dry ingredients. Mix on medium speed two minutes until light
and fluffy. Add the rest of the wet mixture and beat on high speed  for
one minute. Fold in grated chocolate. 4. Divide the batter evenly
between the prepared pans, which should be half full. Bake for 30-32
minutes or just until a toothpick inserted in the center comes out
clean.  Cool on a rack for 5 minutes. Run a small, metal spatula
around the sides, then unmold and peel off the paper lining. Cool the
cake to room temperature before assembling. FROSTING:    Heat cream and
chocolate in a heave saucepan over low heat, stirring  occasionally to
melt and blend the chocolate.  Remove from the heat,  stir in the
powdered espresso, then pour into a clean dry container.  Once the
cream reaches room temperture, cover directly with plastic  wrap to
prevent a skin from forming.  Chill in the freezer until very  cold,
about 1 hour, or refrigerate for up to 3 days. 2.  Once the  cake has
cooled to room temperature, beat the ganache (do not use a  whisk
beater) on medium-low speed to soft peaks.  Increase to high  speed and
continue beating until the frosting reaches a thick  spreading
consistency. Spread the frosting immediately, while it is  smooth.  
Frost as desired for a festive look:  spread 3/4 cup of frosting
between the layers and another 3/4 cup on top.  Mask the sides with a
very thin layer.  With a pastry bag fitted with a large open star tip
pipe a continuous vertical pattern all around the sides.  Pipe stars
around the top of the cake. Finished, the cake keeps refrigerated up
to 3 days. For best results slice the cake chilled, but let sit 1/2
hour at room temperature before serving. Recipe By     : Coffee
Journal Posted to MC-Recipe Digest V1 #244  Date: Mon, 14 Oct 1996
18:51:11 -0600  From: "L. Erickson" <lerickson@inet.dmc.ad12.k12.co.us>

A Message from our Provider:

“The ultimate success story begins with finding God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6207
Calories From Fat: 3175
Total Fat: 360.9g
Cholesterol: 1605.8mg
Sodium: 3631.3mg
Potassium: 2735.1mg
Carbohydrates: 686.7g
Fiber: 17.6g
Sugar: 311.5g
Protein: 72.9g


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