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Preheat oven to 350 degrees F (180
degrees C) and place rack in the center of the oven. Butter, or spray with a non
stick vegetable spray, a 9 x 13
inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together the
sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl,
whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the
dry ingredients and stir, or whisk,
until combined. You will notice that the batter is quite thin. Pour the batter
into the prepared pan and bake
for about 35
to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let
cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache: Place the
chopped chocolate in a medium sized stainless steel, or heatproof, bowl. Set aside.
Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately
pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir
until smooth. When Ganache has completely cooled, beat until soft and
fluffy. Then spread the frosting on top of the cake. Can garnish with dried
banana chips.
Serves 16 people.
Source:
Rodmell, Jane.
Best Summer Weekends Cookbook. Cottage Life Books. Toronto: 2004.
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