Wednesday, November 09, 2011

Banana Chocolate Marble Bundt Cake

Choco-Banana Marble Bundt Cake 10-25-11

Please pass another slice of this bundt cake!  Finally writing this post after making this cake a couple weeks ago and seeing these photos makes me really want to make the cake again.  What?  You say my birthday next week just happens to be on National Bundt Cake Day, November 15.  Well, then making another bundt must be in order!  Check out the link for Mary, at The Food Librarian and her 30 days of bundt cakes leading up to her favorite “holiday”, National Bundt Cake Day.  This is her 3rd year in a row (and she says her last)—it’s amazing the amount of bundts you can turn to for ideas there.  Yet despite that, I made one up!  This is a task I have not always been able to do, so it’s kind of fun to actually create my own recipe, especially when it turns out well!

Chocolate Banana Marble Bundt Cake 10-26-11

Why the half chocolate and half vanilla glaze over the cake?  I did that just for my one son who doesn’t care for chocolate.  No, he didn’t eat half the cake.  ;)  Besides, I think it looks pretty cool!  I’ll be making it that way again.  And that chocolate glaze—best chocolate ganache glaze icing frosting I’ve ever had.  It wasn’t quite what would be ganache (just chocolate and cream), but I’ll be making it this way for many things from now on.

I found this chocolate glaze recipe on the Food & Wine website.  I only made half a recipe, since I would only be glazing have the bundt cake with it—and it’s a good thing I did that because I would have eaten way too much of the leftovers with a shovel spoon.  Here’s the half recipe as I made it.

Dark Chocolate Glaze, adapted from Food & Wine

1 ounce dark, bittersweet chocolate, chopped

1  1/4 ounce unsweetened chocolate, chopped

6 tablespoons heavy cream

7 tablespoons granulated sugar

2 tablespoons unsalted butter, room temperature

1/2 teaspoon vanilla extract

pinch of salt

Place the chopped chocolates in a medium bowl.  In a small saucepan, combine the heavy cream with the sugar and cook over moderate heat, stirring, until the sugar dissolves.  Pour the warm cream over the chocolate and let stand until melted, about 2-3 minutes; whisk until smooth. Whisk in the butter, vanilla and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, about 15 minutes.  (Double this recipe to glaze a whole bundt cake.)

Chocolate Banana Marble Bundt Cake 10-25-11

Which would you prefer—the chocolate side or vanilla?  I have to admit, I don’t believe I even tasted the half with the vanilla glaze.  The boys helped me gobble this whole cake up, which is always nice.

Banana Chocolate Marble Bundt Cake, by Katrina, Baking and Boys!

1  1/2 cups all purpose flour (180 grams)

1  1/2 cups whole wheat pastry flour (180 grams) (You could use all 3 cups all purpose flour)

2 teaspoons baking soda

1/2 teaspoon salt

1 cup (2 sticks) Bestlife buttery baking sticks (or any butter substitute or regular butter would be fine)

1  1/2 cups granulated sugar (300 grams)

2 teaspoons vanilla extract

2 large eggs

2 cups pureed banana (about 5 small or 495 grams)

1 cup plain fat free Greek yogurt (227 grams)

4 ounces dark chocolate, melted

Preheat oven to 350 degrees.  Be ready to spray a preferably non-stick bundt pan with cooking spray (but don’t spray it until just before putting the cake batter in the pan).  Set aside until that time.

Begin by melting the 4 ounces of chocolate in a microwave safe glass bowl in 20 second intervals until smooth.  Set aside to cool while making the batter.

Combine the flours, baking soda and salt in a medium sized bowl.  Whisk to combine.  Set aside.  In the bowl of an electric mixer, cream the butter for a minute or two.  Add the sugar and continue to beat for another 2-3 minutes until light and fluffy.  Beat in the eggs one at a  time and then the vanilla.  Mix in the pureed banana and beat until combined.   Scrape the sides of the bowl.  Add 1/3 of the dry ingredients and mix until combined, then add half of the yogurt and beat until combined.  Continue alternating with another 1/3 of the dry ingredients, the rest of the yogurt, and ending with the dry ingredients, just until combined.

Take half the batter (about 600 grams or 3 cups) and put it in a separate medium sized bowl.  Fold in the melted chocolate.   Spray the bundt pan well with the cooking spray.  Add the two batters by heaping spoonfuls alternately around the pan in layers until both batters are used.  Swirl all the way to the bottom of the pan carefully with a knife to marble the cake.  Don’t swirl too much!  Bake the cake for 50-60 minutes or until a sharp knife inserted into the center of the cake comes out mostly clean with just a few crumbs on it.  Set the cake on a wire rack to cool for 10 minutes.  Then turn the cake out of the pan onto the rack to cool completely.

You could serve it as is, or with just a dusting of powdered sugar—but both the dark chocolate and vanilla glaze and fantastic!

Chocolate Banana Marble Bundt Cake 10-26-11 Vanilla Powdered Sugar Glaze, by Katrina, Baking and Boys!

3/4 cup powdered sugar (82.5 grams)

8 teaspoons heavy cream

pinch of salt

1/4 teaspoon vanilla extract

1/2 teaspoon unsalted butter, melted

Combine the powdered sugar, salt and vanilla and begin adding the cream a couple teaspoons at a time, whisking to combine.  When you get a consistency you like, whisk in the melted butter.  Drizzle the glaze over half the bundt cake.  (Double the recipe if you want to glaze the whole cake.)

Choco-Banana Marble Bundt Cake 10-25-11

Seriously—a great bundt cake!


Fallon said...

Send a piece my way. I actually agree and think the 2 icings looks really cool. Reminds me of the black and white cookies, so good!

Lisa Ernst said...

This looks heavenly! I'm glad you've found a chocolate topping that you like so much, and of course I'll have to bookmark it for a try soon. I haven't made a Bundt cake since I was a kid, but I see those little mini Bundts around and would love to try those sometime.

sue said...

I love banana and chocolate, I also like how you did the two icings.

Anonymous said...

What a fabulous cake - such great ingredients and that picture with all the oozey frosting is SOOOOO good!
Mary x

Leslie said...

Love love love it! I might eat the whole thing myself! Oh and I love the new blog look!

Victory Rolls & Mixing Bowls said...

I love bundt cakes and this two tones effect really nice!

Nom! x

Baking Ribbons said...

This cake looks so moist and baked to perfection..I don't have luck with bundts, but they are pretty!!! The first picture with the cross-section of chocolate swirl cake and frosting is making my mouth water!!!

Baking Ribbons said...

Hope you don't mind, but I emailed a pic of the slice of cake to a few people...I want to make it for a Bat Mitzvah party my brother is having for my niece in January.. I am also going to make something from Cookie Madness...Not sure what yet!

Shelby said...

You have definitely sold me! This cake looks awesome. I will definitely try it. Love the two tone icing too :)

Suzanne said...

I can't wait to make this! And love the new look of your blog. Just beautiful!

Stephanie - The Travel Chica said...

There really is a day for everything :-)

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