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This is a kind of a cake that goes very well with tea or coffee and also as a midnight snack! I’ve tried munching on a piece as a dessert after lunch and I can bet that it will taste wonderful if it is warmed slightly in the microwave and served with a dollop of vanilla ice cream!
- 225 grams all purpose flour * see notes
- 2 teaspoons baking powder
- 3 eggs
- 200 grams soft brown sugar or caster sugar separated
- 200 grams unsalted butter at room temperature
- 3/4 th cup (2 medium (cavendish/golden banana or 4 small (elaichi) (150 grams peeled weight)) bananas, mashed
- 2 tablespoons water
- 1 tablespoon instant coffee powder
- For the chocolate ganache:
- 15 grams unsalted butter at room temperature
- 85 grams plain chocolate or chips
- 1/4 teaspoon instant coffee powder
- Preheat oven to 160 C. Grease a 2 litre bundt pan with a little butter and dust with flour. Keep aside
- Place 2 tablespoons of sugar, water and coffee powder into a small saucepan and simmer for 2 minutes until it thickens up and turns syrupy. Remove from heat and allow to cool
- In a large bowl beat the butter and sugar till fluffy. Then add one egg at a time and beat well between each addition.
- Add in the mashed bananas, the cooled coffee syrup and mix well.
- Sift in the flour in parts and fold the batter to incorporate. Pour mixture into the prepared bundt pan and bake for 45-50 mins or until the skewer inserted comes out clean
- Remove and place on a wire rack to cool. After 10-15 mins invert the cake carefully on the rack to cool completely.
- To prepare the frosting, place the butter and chocolate in a heat proof bowl over a saucepan of simmering water such that the water does not touch the base of the bowl. Mix until the chocolate has melted completely. Stir in the coffee powder
- Spread the frosting over the cake allowing it to drizzle down the sides. Make swirls for added effect. Serve
I used approx 175 grams of plain flour and substituted the remaining 50 grams with a blend of whole wheat flour, ragi flour and oats that not only enhanced the flavour but also gave the cake a great texture and crumb.