Tuesday, 21 September 2010

Dark Chocolate Banana Fudge Cake


Moist and dense with a deliciously crusty top, this easy-peasy fudgey concoction features not only the classic pairing of chocolate and banana, but the added rustic bite of roughly chopped nuts.

If you prefer making it in brownie form, feel free to double the recipe and use a larger rectangular pan. Yummy served slightly warm on its own, or with a scoop of ice cream.

Dark Chocolate and Banana Fudge Cake
Makes a small 8" round cake

Melt together and let cool:
100g dark chocolate, chopped
100g butter
150g sugar

*I do this by microwaving at 20 second intervals, stirring in between- feel free to use the more traditional bain-marie/double boiler method if you prefer.

Stir in:
2 small eggs (or 1 large egg), beaten
1 ripe banana, mashed
A handful of nuts, roughly chopped (I like walnuts/pecans but use whatever you like)

Sift and fold in:
50g self-raising flour
1/2 tsp baking powder
1 tbsp cocoa powder

Pour into an 8" round cake tin lined with greaseproof paper and bake at 160C fan-assisted (180C without) for about 30 mins or until firm.

Let cool until slightly warm before slicing.



4 comments:

  1. I just baked this yesterday, it didnt turn out exactly , cz i think its probably my oven! still using the old "butterfly" oven! u know those? the ones on the ground! so there's basically no way to set the heat and all. lol!

    But also it was pretty hard to get the sugar and chocolate and butter to melt together. I didnt know wat kinda texture it was supposed to be? totally smooth? cz mine still was a little thick, cz the sugar had not totally melted i think. and i couldnt really stir it and it made no real difference because it was thick. so i added just a little water. and that did the trick. but that might have been why it didnt turn out exactly as well? Maybe i should have used icing sugar instead?

    But awesome recipe! its so simple!

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  2. Hi GeeTha,

    Thanks for trying the recipe. Hmm not sure what you mean when you say it's hard to melt the choc/butter/sugar- you just need to heat it gradually and keep stirring until it is a pouring liquid that's glossy, it only takes a few mins. The sugar may still be a bit grainy but the consistency should be pour-able. What method did you use, microwave or double boiling?

    I'm not sure how adding water helped, once you get melted chocolate wet it will just seize and become a crumbly paste you can't use!

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  3. Hi Sam
    Tried your recipe and it is perfect. The cake was so super awesome- especially given how effortless it was to make. Thanks for sharing!

    X renk

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