Chocolate and Banana Bundt Cake
It's Monday! I hope you have all had a fantabulous weekend, filled with fun, friends and family; but if not then hopefully today's recipe will cheer you up slightly and get your week off to a better start.
Today's bake is a yummy Chocolate and Banana Bundt Cake. A Bundt Cake is baked in a traditional Bundt pan, giving it it's distinctive ring shape (you can use a normal ring tin from the supermarket too, I bought mine from Tesco's for £10). The shape of this cake is inspired by a traditional European cake found in Germany, Austria, Switzerland and Alsace to name a few. However, the Bundt mould was created in North America and grew in popularity through the 1950s and 1960s, and the rest as they say, is history.
Ingredients
8oz self-raising flour
2oz cocoa powder
10oz caster sugar
10oz butter, softened
5 eggs
1 tsp. baking powder
2 bananas, mushed
1 x 10" ring tin
Icing sugar, to dust
Method
Pre-heat your oven to 180C (160C for a fan oven), and grease your tin well with butter. Don't line with greaseproof paper, as you will lose the pattern of the tin.
Cream together the butter and sugar until smooth.
Add in the eggs one at a time, beating well after each addition.
Sift in the flour, cocoa powder and baking powder, and fold in until all the ingredients are combined together.
Add in the mushed bananas and mix well again.
Pour the mixture into the prepared tin and smooth out the top. Bang the base of the tin onto a hard surface, this will get rid of any air bubbles.
Pop in the pre-heated oven for 30-35 minutes, checking regularly after this point until a skewer inserted into the centre comes out clean.
Leave to cool for 10 minutes in the tin, before tipping out onto a wire rack to cool completely.
Dust with icing sugar when finished, or alternatively, drizzle over some melted chocolate and top with some fresh berries, creating a finish perfect for impressing dinner guests.
And there you have it, a simple yet beautiful cake that is fit for a King.
Happy baking, and have a fantastic few days.
Charley x
Today's bake is a yummy Chocolate and Banana Bundt Cake. A Bundt Cake is baked in a traditional Bundt pan, giving it it's distinctive ring shape (you can use a normal ring tin from the supermarket too, I bought mine from Tesco's for £10). The shape of this cake is inspired by a traditional European cake found in Germany, Austria, Switzerland and Alsace to name a few. However, the Bundt mould was created in North America and grew in popularity through the 1950s and 1960s, and the rest as they say, is history.
Ingredients
8oz self-raising flour
2oz cocoa powder
10oz caster sugar
10oz butter, softened
5 eggs
1 tsp. baking powder
2 bananas, mushed
1 x 10" ring tin
Icing sugar, to dust
Method
Pre-heat your oven to 180C (160C for a fan oven), and grease your tin well with butter. Don't line with greaseproof paper, as you will lose the pattern of the tin.
Cream together the butter and sugar until smooth.
Add in the eggs one at a time, beating well after each addition.
Sift in the flour, cocoa powder and baking powder, and fold in until all the ingredients are combined together.
Add in the mushed bananas and mix well again.
Pour the mixture into the prepared tin and smooth out the top. Bang the base of the tin onto a hard surface, this will get rid of any air bubbles.
Pop in the pre-heated oven for 30-35 minutes, checking regularly after this point until a skewer inserted into the centre comes out clean.
Leave to cool for 10 minutes in the tin, before tipping out onto a wire rack to cool completely.
Dust with icing sugar when finished, or alternatively, drizzle over some melted chocolate and top with some fresh berries, creating a finish perfect for impressing dinner guests.
And there you have it, a simple yet beautiful cake that is fit for a King.
Happy baking, and have a fantastic few days.
Charley x
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