What’s a better time than this to start baking a few delicacies? Millennials are rushing to the kitchen and channeling their inner Master Chef like never before. Don’t go away and stay put as Wedding Affair brings to you two super-amazing and delightful recipes to bake which you will cherish this season.
Scrumptious And Lip-Smacking Banana Cake
To bake it you need to do some work! The recipe starts with three mashed bananas. As a result, make sure those bananas are nice and spotty. Chefs all over are fond of spotty bananas. More brown spots = sweeter, more of the rich banana flavor. Your cake will thank you. Simply mash the bananas in my mixer– the same mixer you use for creaming the butter and sugars. Beat the bananas on high speed for a minute, then transfer to another bowl.
Don’t even wash the mixing bowl– just throw the butter right in and start creaming. Brown sugar and banana pair wonderfully together and the brown sugar leaves the cake even more moist. Plus, a little brown sugar flavor is never a bad thing! Consequently, what else. Oh! The cinnamon. Just a little bit, nothing overpowering. 1/2 teaspoon of ground cinnamon pairs with the brown sugar and banana flavors.
Buttermilk is the moist-maker in this cake. The cake wouldn’t be what it is without it! You also need the acid in buttermilk to help the baking soda do its job. For this recipe, you need 1 and 1/2 cups of buttermilk. If you don’t keep buttermilk on hand either, measure 1 Tablespoon of fresh lemon juice or white vinegar. Pour into a liquid measuring cup. Then add enough whole milk until it reaches 1 and 1/2 cups. Stir together, let it sit for 5 minutes, then use in the recipe.
Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
Fully Loaded Double Decker Chocolate Cake
Start by preheating the oven to 350°F (177°C). Grease two cake pans, line with parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined.
Divide batter evenly between pans. Bake for 23-26 minutes. Baking times vary, so keep an eye on yours. Remove the cake from the oven and set on a wire rack. Allow to cool completely in the pan. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick. Taste. Add more salt if needed.
If cooled cake are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard or crumble over finished cake. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Garnish with chocolate chips, if desired. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
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