Рецепт Chocolate Banana Stud Cake
While I don't recommend baking your Monday submission on Monday night, it does provide the advantage of knowledge gathered from other bakers - the non-procrastinating bakers. Based on comments from others, I'm going light on the chocolate (using some strawberry frosting from my freezer rather than ganache; yes the crazy flour frosting that Monica and I like), light on the chips (just a few white chocolate chips), and heavy on the banana (I added 1/4 teaspoon of banana extract).
The cake will be going to my office on Tuesday, but I did make a mini cupcake to do a taste test. It seems to be a little more moist than my previous HCB chocolate cakes. I finally found alkalized cocoa and used Vicki's technique of leaning toward the low-end of the baking time. Two new variables, we may never know the real solution to my dilemma.
Tasting panel comments--
- Jennifer: banana split cake- it's just missing the pineapple
- Sandi: rich chocolate taste with delicate fruity overtones
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don't post recipes from this book on the internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group's baking adventures for a couple of months, I ordered a copy from Amazon.