Chocolate Banana Cake - Gluten Free
By Cook with LisaThis is a lovely moist cake which is gluten-free - when you pull the cake out of the oven, it will look like it's not done in the centre. That's fine - it is!Time and servings
Ingredients
10 total- 80 g of banana chips
- 1 tsp of espresso coffee powder
- 4 large eggs, beaten
- 175 g of golden caster sugar
- 1 tsp of vanilla bean paste
- 100 g of ground rice flour
- 350 g of dark chocolate, 150g melted for the cake, 200g melted for the chocolate covering
- 2 ripe bananas, mashed
- 50 g of salted butter, soft
- 250 ml of double cream
Method
22 stepsStep 1
Preheat the oven to 310°f, gas mark 3, 160°C
Step 2
Butter 2x20cm (8inch) round cake tin, and line the base with parchment paper.
Step 3
Dissolve the coffee with 1 tsp of boiling water, set aside.
Step 4
Melt the chocolate in a glass bowl over hot simmering water, making sure the glass bowl doesn’t come in contact with the water, when melted set aside to cool.
Step 5
Beat the eggs and sugar together with a electric beater until light and fluffy.
Step 6
Add the vanilla bean paste and coffee mixture.
Step 7
Gradually add the ground rice flour to the egg mixture.
Step 8
When the chocolate has cooled, add the mashed bananas.
Step 9
Fold the chocolate into the egg mixture until combined.
Step 10
Divide the mixture equally between the two cake tins and bake on the middle shelf for 30 minutes.
Step 11
Remove from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool.
Step 12
When cooled either cover tightly with foil to keep moist or continue to decorate.
Step 13
To make the icing, melt the chocolate in a glass bowl over simmering hot water.
Step 14
When the chocolate is melted ad slightly cooled stir in the butter and then the double cream.
Step 15
To assemble the chocolate covering, place one half of the cake on your serving platter.
Step 16
Using a palette knife, spread a layer of chocolate ganache on the cake, then sandwich together.
Step 17
Leave half of your remaining mixture aside, and place the other half in a piping bag with your preference of nozzle.
Step 18
Cover the sides and top of the cake with half of your remaining chocolate ganache carefully with a palette knife.
Step 19
Fill in any gaps, the sides/top should be straight and even, (warm palette knife first so it will spread frosting smoothly)
Step 20
Pipe the remaining chocolate ganache.
Step 21
Scatter the crushed banana chips around the sides of the cake.
Step 22
Allow the cake to sit at room temperature, covered by a cake dome or a large glass bowl, for at least two hours before serving.