Week 95: Banana and chocolate crunch cake with Digestive biscuits frosting

 Sometimes, you come across a recipe, and you just cannot wait to give it a try. This is one such pudding. I have been talking about baking a banana cake for the longest time. And there is no shortage of delicious-sounding banana cake recipes. But, nothing has ever intrigued me as much as this one, with the chocolate chips and the biscuit frosting. I mean, who has ever heard of Digestive biscuits frosting?

Makes a 6-inch round cake

For the banana and chocolate crunch cake

166g plain flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

100g light muscovado sugar

75g golden caster sugar

85g unsalted butter, at room temperature

1 large egg

1/2 cup whole milk with 1/2 tbsp white vinegar

28g grapeseed oil

1/2 tsp pure vanilla extract

255g super ripe peeled bananas

80g mini chocolate chips

40g Valrhona chocolate pearls, plus more for decorating

1) Preheat oven to 160C fan, and grease and line the required cake tins. I only have 2, so I had to bake the third layer separately.

2) Measure flour, baking powder, baking soda and salt in a bowl and whisk lightly to combine.

3) Put the sugar and butter into the bowl of a stand mixer, and mix using the paddle attachment until pale and light.

4) Add to egg to the butter mixture and continue to whisk until incorporated.

5) Whisk together milk, oil and vanilla extract in a cup, then, pour this into the butter mixture. It will separate at first but continue to whisk until the mixture becomes homogeneous.

6) Turn down the speed of the mixer and add the bananas. Continue to mix until the banana is mashed up and mixed throughout the batter.

7) Sprinkle the flour into the batter and fold by hand until the ingredients are wet. Then, use the mixer to mix for about 10 seconds until the batter is nice and smooth.

8) Combine the chocolate chip and chocolate pearl in a small bowl.

9) Distribute the cake batter evenly into the 3 cake tins. Then, sprinkle the chocolate chip mixture onto the top of the cakes.

10) Bake in the pre-heated oven for 30 to 35 minutes. The cake is done when you poke the tip of a knife into it and it comes out clean. Be careful unmoulding the cake when hot as the chocolate topping will be melted. Try not to handle it until the chocolate topping has cooled.

For the Digestive biscuits frosting

170g Digestive biscuits

160ml whole milk

1 tsp salt

135g unsalted butter, at room temperature

55g smooth peanut butter, at room temperature

25g dark brown sugar

15g icing sugar

1 tsp ground cinnamon

some natural unsweetened cocoa powder, for decorating

1) Using a food processor, put in the Digestive biscuits and give it a few whirls, until the biscuits become fine crumbs.

2) Add the milk and salt into the bowl of the food processor and pulse until the mixture is thickened.

3) Put the butter and peanut butter into the bowl of a stand mixer, and mix on high using the paddle attachment until it is pale and light.

4) Add the sugars and ground cinnamon to the butter mixture and mix on high until the sugars is incorporated.

5) Spoon half the biscuit mixture into the butter mixture and mix on high until mixture ix well combined. The mixture will be somewhat heavy.

6) Add the remaining biscuit mixture, then allow to mix on high until frosting is light and fluffy, about 8 minutes.

7) Assemble the cake by slathering a generous layer of frosting between each cake layer. Then cover the whole cake with the frosting. Pipe a round of frosting around the top edge of the cake, then, sift some cocoa powder as decoration.

It has been a while since I made pure butter frosting, and I did not realise that it could get so light and fluffy. One just needs to be very patient. And it really does help to have a nice KitchenAid stand mixer to do the work for you.

This is definitely a very interesting cake. I absolutely love the Digestive biscuit frosting. Potentially I could lessen the salt a little, but, to me, I don’t mind that slight saltiness, that I find balanced the sweet banana cake nicely. As usual, I was rather careful with frosting as I don’t want it to overwhelm the cake. As a result, I was left with quite a lot of frosting. Well, I definitely have a few ideas how I am going to use it all up.

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4 Responses to Week 95: Banana and chocolate crunch cake with Digestive biscuits frosting

  1. cloud9point1 says:

    Mmm this looks scrumptious! I really want to try the digestive biscuit frosting!!

    Like

  2. Shan says:

    Can I sub the peanut butter for more butter?

    Like

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