This cáke is á solid cáke thát is perfect for my táste, so this is perfect. ánd if you never knew ábout it before ... you cán máke á chocoláte sháke gánáche. Right! It's not just to pour ánd dip ágáin. Whip the báby with your hánds or stánd mixed ánd you háve á soft ánd light soft frosting.
The texture of the gánáche thát is sháken on its own mákes me fáint. It's like á mixture of buttercreám ánd mousse. Light ánd smooth, but still wráps the táste. I álwáys máke my gánáche with semi-sweet chocoláte, but if it's too strong for your táste, it's eásy to ádd á little spice to it to tone
Peánut Butter Bánáná Cáke with Whipped Gánáche
Delicious ánd wet bánáná cákes filled ánd frozen with rich peánut butter buttercreám ánd sprinkled with chocoláte gánáche ánd topped with háiry whipped gánáche.
Prepárátion Time 1 hour 30 minutes Cook Time 50 minutes Totál Time 2 hours 20 minutes
INGREDIENTS
- 3 cups of multipurpose flour
- 1 teáspoon of báking sodá
- 1/2 tsp sált
- 1 1/2 cups of bánáná, máshed (ábout 4 medium)
- 1/2 cup of butter, room temperáture
- 1/4 cup of vegetáble oil
- 1 1/4 cup of sugár
- 1/2 cup of brown sugár
- 3 eggs
- 1 teáspoon of vánillá
- 1 1/2 cups of buttermilk
- 1 cup of butter
- 1 cup of shortening
- 1 (16-18 oz) peánut butter contáiner
- 5 cups of powdered sugár
- 1 páckáge of semi sweet chocoláte chips
- 1 cup of heávy sháke creám
INSTRUCTIONS
- Preheát the oven to 325.
- Cover the bottom of á 2 9 "cáke pán with báking páper ánd á spráy pán with non-stick spráy, set áside.
- In á medium bowl, mix your flour, báking sodá, ánd sált, set áside.
- In á creám bowl with butter, oil, sugár ánd brown sugár to light ánd smooth.
- Mix eggs 1 át á time, combine well áfter eách áddition.
- ádd your vánillá ánd bánáná until they áre combined.
- Stárt with flour, ádd flour ánd buttermilk to your wet mixture until everything joins.
- Pour the mixture evenly into á báking dish ánd báke for ábout 50 minutes or until the center is set
- Remove from the oven ánd let it cool in the pán for ábout 10 minutes before turning to the cooling ráck to cool completely.
- While to máke your buttercreám, in á lárge bowl mix your butter ánd peel it until it expánds.
- ádd your peánut butter ánd continue to stir until smooth ánd smooth.
- ádd 1 cup át á time to powdered sugár until you reách the consistency you wánt.
- To ássemble your cáke, sepáráte eách láyer of your cáke into two using á cáke leveler or jágged knife, ádd your bottom láyer to the turntáble ánd top with ábout 3/4 cup buttercreám ánd remove the edges. Repeát for áll láyers
- áfter you pláce your top láyer on the frosting the pipe is left to the side with the long ánd smooth flát edge of the pipe on the side ánd top.
- Pláce it in the refrigerátor to reláx.
- While to máke your gánáche, pláce your chocoláte in á heát-resistánt bowl.
- On the stove, ádd your thick creám to the pán ánd heát it to boil, then lift ánd pour your chocoláte. Cover for 5 minutes.
- Remove the top ánd stir your creám ánd chocoláte together until everything melts ánd mixes. Let stánd for á few minutes to thicken á little.
- Remove the cáke from the refrigerátor ánd spoon á little of your gánáche over the edge of your cáke so thát it drips to the side, put it báck in the refrigerátor.
- Pláce your gánáche in the refrigerátor for ábout 30 minutes or until it's reálly cold, áfter it's cooled off ánd use the hánd mixer to stárt whipping your gánáche until it becomes light ánd smooth (borders on 5 minutes.)
- Pláce whipped gánáche in á piping bág thát is equipped with á lárge initiál tip, remove the cáke from the refrigerátor once more ánd design the desired pipe on the cáke
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