Jul 18, 2010
This is a wonderfully moist chocolate cake with more than a hint of banana. The secrets of its moistness are 1) ripe bananas and 2) sour cream. Are any of you old enough to remember the Chiquita Banana song?
It first came out in 1944, making it even older than I am. (But not older than Jim!) If you've ever heard tell of it, you know that you are not supposed to let bananas ripen in the refrigerator. This was imposed on me at an early age. In fact, I thought that something awful would happen if you did. My mother said, "Never put bananas in the refrigerator!!" I thought they somehow turned toxic. But really they just turn black. I had to put mine in the refrigerator for a few days to slow down the ripening, and that does make them turn slimy, black, and distasteful looking. But not toxic.
There are just a few steps.
Start with the standard cocoa/boiling water mixture, and let it cool.
Mix the dry ingredients together and add the butter.
I was actually kind of looking forward to this decorating, because it looked like it didn't require a lot of skill. The more I thought about it, though, the less I liked the idea of the cake completely covered with chocolate chips. I thought it would interfere too much with the other textures, and it would just take over the cake, so that all you'd remember would be a mouthful of crunchy chocolate chips.
So I decided to take the easy way, not the hard way.
I envisioned a really cool spiral pattern. But I got this.
Somehow I thought that this was going to be a banana cake with chocolate ganache, and I was really looking forward to that cake. It wasn't until I started reading the directions--always a good idea--that I realized it was a chocolate cake with a subtaste of bananas. I had my doubts about how that was going to work, and I had my doubts even when I tasted the first bite of cake. After the second bite, though, I decided that the flavors did work together after all. The ganache was delicious, but I think it made the cake too overwhelmingly chocolate. I also don't think I'd add the chocolate chips the next time. I actually enjoyed the textural interest they added, but, again, I thought it put the nicely meshed flavors of the chocolate and banana out of balance.
Mary: "Really delicious!"
Jim: "Moist, with a good chocolate flavor. I really liked the texture of the chocolate chips."
Karen: "Love the cake--so moist. I'd lose the chocolate chips, though."
Doug: "Nice and moist. Chocolate and bananas are a good flavor combination."
Posted by Marie at 7:58 PM