Monday, March 14, 2016

Chocolate Banana Walnut Cake

Chocolate, banana and walnut are simple ingredients that are available most of the time in my kitchen. It was a lazy afternoon that spurred me to bake. Otherwise I would be just idling my time away. Why not bake a chocolate banana walnut cake for afternoon teabreak and breakfast?

This recipe is taken from one of my favourite Rose's Heavenly Cake. According to the instructions, you have to put the banana and sourcream in a food processor and blend until smooth before adding the cocoa mixture and eggs. I was lazy in using the food processor (extra utensils to wash) and so I just mashed and blended all of them manually. Turned up equally beautiful and delicious. You can omit the walnuts if you don't have any on-hand. I added walnuts to give the cake a little more nutty flavor and crunch. Result - soft, moist and chocolatey that you cannot stop at one slice ......

Chocolate Banana Walnut Cake
(Adapted from Rose Levy"s recipe)

42g unsweetened alkalized cocoa powder
88g boiling water
1 large ripe banana, peeled and lightly mashed, about 112g
90g sour cream
2 large eggs at room temperature
3/4 tsp vanilla extract
156g cake flour sifted
170g caster sugar (reduced from 200g)
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
142g unsalted butter (at 19 to 23 degree celsius)

* Handful of toasted chopped walnuts and whole walnuts (I added walnuts. Not in the recipe.)

Line the bottom of a 9" by 2" or 7" by 3" round baking pan or a 9" x 6" loaf pan with parchment paper. Coat the top and sides of pan with baking spray with flour. Encircle the pan with baking strip.

Pre-heat the oven at 175 degree celsius.


  1. In a medium bowl, whisk the cocoa powder and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in a refrigerator. Bring it to room temperature before proceeding.
  2. In a food processor, process the banana and sour cream until smooth. Pusle in the cocoa mixture, eggs, and vanilla extact and process briefly just to blend.
  3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
  4. Add the butter and half the banana-cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 11/2 minutes. Scrape down the sides of the bowl.
  5. Starting on low speed, gradually add the remaining banana-cocoa mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. The batter will be light but creamy. Throw in the chopped walnuts and mix gently. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula. Top it with whole walnuts.
  6. Bake for 35 to 45 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
  7. Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, re-invert the cake so that the top side is up. Cool completely,

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