Cake Recipe

Cakes were first made in Egypt as flat, uneven bread that was cooked on a hot stone. The evolution of cake to what we enjoy today has been made possible via innovations and technologies over the centuries.

Banana Chocolate Chip Cake

This is a good recipe to make use of all the extra unripe bananas that you have at home. The chocolate chips help add the additional zing to the cake

Ingredients

• Four – 2 1/2 Cups
• Granulated Sugar – 2 Cups
• Eggs – 4
• Mashed Ripe Bananas – 2 Cups
• Baking Soda – 2 Tablespoon
• Canola Oil – 1 Cup
• Semisweet Chocolate Chips – 1 Cup
• Toasted Walnuts – ¾ Cups
• Vanilla Extract – 1 Teaspoon
• Salt – ¼ Teaspoon

Directions

• Grease a metal loaf pan that is lined with wax or parchment paper.
• In a large bowl combine the flour, baking soda and the salt.
• In another bowl, beat the oil along with the sugar. Add the eggs one at a time, beating the mixture thoroughly after each addition.
• Next, add the bananas and the vanilla extract, beating the mixture well so that it blends completely with the eggs.
• Add the flour mixture and beat the mixture till it is smooth.
• Stir in the walnuts and chocolates.
• Spread the batter in the greased pan.
• Preheat the oven to 350 degrees.
• Bake the cake in the preheated oven for about an hour or till the tester inserted into the center of the cake comes out clean.
• The cake can be eaten frozen or after it has been cooled to the room temperature. Either way, it will be one of the healthiest cakes that you have eaten.

Double Chocolate Brownie Cake

Ingredients

• Flour – ¼ Cup
• Eggs – 3
• Sugar – 1 Cup
• Sour Cream – ¼ Cup
• Unsweetened Cocoa – 2 Tablespoon
• Unsweetened Chocolate – 3 Ounce
• Semisweet Chocolate – 2 Ounce
• Chocolate Chunks – 4 Ounce
• Unsalted Butter – 5 Tablespoon
• Baking Powder – 1 Teaspoon
• Salt – ½ Tablespoon
• Vanilla Extract – 1 Tablespoon
• Heavy Cream – 2 Cups (for frosting)
• Chopped Semisweet Chocolate – 1.25 Pounds (for frosting)
• Vanilla Extract – 1 Tablespoon

Directions

• Coat a 9 inch round cake pan with a teaspoon of butter.
• In a bowl shift the a quarter bowl of flour, 2 tablespoons of cocoa, 1 teaspoon of baking powder and half a teaspoon of salt.
• Heat about a inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces of unsweetened chocolate, 4 tablespoons of butter and 2 ounces of semisweet chocolate in the top half of the double boiler. Heat the entire mixture for about 5 minutes and then remove from heat. Stir the mixture till it forms a smooth paste.
• Break 3 eggs into a bowl and add a cup of sugar and a teaspoon of vanilla extract. Whisk the mixture with a help of an electric mixture with a whip attachment on high speed till the mixture becomes slightly thick.
• Add the chocolate paste prepared earlier and whisk for another half a minute.
• Now add the shifted mixture into the bowl and whisk for about 20 seconds on medium speed.
• Lastly, add the sour cream and whish for a few seconds.
• Use a spatula and mix the mixture thoroughly. Add and mix the chocolate chunks.
• Pour the mixture into the prepared cake pan and spread the mixture evenly. Bake the brownie in a preheated oven (325 Degree) for 30 minutes or until the tester inserted into the center of the cake comes out clean.
• Allow the cake to cool down for a few minutes. Remove the cake from the pan and refrigerate for 20 minutes.
• To make the frosting, place the cream in a heavy pan and heat till the cream starts to boil. Remove from the heat and stir in the chocolate along with the vanilla extract. Keep stirring till all the chocolate melts completely. Strain the frosting into another bowl and refrigerate. Take the bowl out every 10 minutes and stir. The paste should become easy to spread in about an hour’s time.
• Very gently, cut the cake horizontally into two equal halves. Place one layer of the cake on the serving plate and spread a third of the frosting on it. Place the second layer of cake on top of it and spread the remaining frosting on top of it and its side. If possible, top with chocolate curls and shavings.
• Let the cake set for 20 minutes and then refrigerate.
• Serve Chilled.

Happy eating!