Monday, February 7, 2011

PB Banana Chocolate Cake

I got to know Alex and Othilia through teaching them Sunday School when they were 13. Now 16, I've really seen them mature into loving, down to earth people. I pray that they will grow to love God more and live in a way that reflects Him as their perfectly loving and righteous creator. Othilia likes banana and chocolate; Alex eats just about anything. This cake comprises 2 layers of chocolate fudge, a banana oreo filling and peanut butter ganache. Not to forget honeycomb chunks around the side!




The dense chocolate fudge layers complemented the rich ganache, made super smooth by the peanut butter. The banana oreo filling lifted the whole cake, providing a fresh flavour. I can't reveal the recipes for the fudge layers and ganache because they're copyright of Rose Beranbaum's the Cake Bible and Rose's Heavenly Cakes, respectively. But I'm giving the recipes for banana oreo filling and honeycomb below. Extremely easy stuff that will give your cake that extra ommph. Enjoy!



Banana Oreo filling (enough for 1cm layer in a 9 inch cake)
200ml Pure cream
7 oreos, white frosting removed and biscuits roughly crushed
2 large bananas, chopped into chunks

In a chilled bowl with a chilled hand whisk, whip the cream till soft peaks just form.
Fold in oreos and bananas with a rubber spatula. The oreos will get even more crushed here so don't crush them too fine to begin with, if not the cream will appear blackish.


Honeycomb
Ingredients
6 tbsp white sugar
2 tbsp honey
2 tsp water
pinch of salt
1.5 tsp baking soda

1. Line a small baking sheet/pan/bowl with parchment. The honey comb will roughly take the shape of the container you choose, so let your creativity run free, but make sure the container can withstand heat! I used a loaf tin to achieve a 1cm high honeycomb.

2. Put all ingredients except the baking soda into a pot, mix to combine. 

3. Let boil on medium-low heat, till mixture reaches 150 deg c, about 10 min. If you don't have a candy thermometer, the colour changes below will help you gauge.



4. Remove from heat, and immediately add in the baking soda. Stir quickly to combine. Immediately pour into prepared container.



 5. Let cool completely. Store in airtight container till ready to use. Have fun smashing up the honeycomb!

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