Donica, our dessert diva here at Boundary Bay Brewery, has decided to let you all in on one of her own recipes designed to delight the palettes of our patrons here at the brewery. Don’t be daunted by the intricacy of this recipe. Your hard work will payoff and you will be the hit of the party when you show up with this banana cake that is sure to be everyone’s favorite. It has been here at the brewery!
Banana Cake with Mocha Mascarpone Swirl
This cake is super moist and the marscapone swirl adds a rich and very unique flavor to the already rich taste of banana.
Cooking notes:The baking temperature of 275 F may seem low,but is necessary to keep the cake moist. It can take longer than the hour instructed by the recipe, just be sure to check the cake with a tooth pick, when it comes out clean it is ready…just be patient. Placing the cake in the freezer for 45 minutes directly after it is done baking is another necessary step to insure the moistness of the cake, I suggest not to skip this step.
3/4 cup butter (6 ounces)
2 1/8 cup sugar
3 large eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cup buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed ripe bananas
For Mascarpone Mocha Swirl
1/2 cup heavy cream
4 teaspoons instant espresso powder
6 tablespoons confectioners’ sugar
16 1/2 (about 2 cups) ounces mascarpone cheese
8 ounces finely chopped dark chocolate
1/2 cup (4 ounces) butter softened
1 8 ounce package cream cheese
3 1/2 cups confectioners’ sugar
Make the mascarpone mixture before hand:
1. Place chopped chocolate and espresso powder in a medium bowl.
2. Bring the cream to a simmer in a small sauce pan. Pour it over the chopped chocolate and instant espresso.
3. Allow chocolate cream mixture to sit for a moment, then stir until chocolate is melted and mixture is smooth.
4. Gradually add confectioners sugar to chocolate mixture, stir until smooth.
5. As the chocolate mixture cools slightly, in a separate bowl beat the mascarpone with a rubber spatula until it is softened
6. With the rubber spatula gently fold in the chocolate mixture.
7. Cover and refrigerate for later.
Make the cake:
Preheat oven to 275
Use two 9×13 inch pans.
1. Mash the bananas in a measuring cup until you get 1 1/2 cups. Make sure the bananas are good and mashed. Mix in lemon juice. Set aside.
2. In medium bowl mix flour baking soda and salt. Set aside.
3. In the bowl of a standing mixer cream butter, once it is soft add sugar, mix until light and fluffy.
4. Beat in eggs one at a time. Add vanilla.
5. Starting and ending with the flour mixture add in flour mixture and buttermilk alternatively.
6. Take the bowl out of the mixer and with a rubber spatula stir in the banana mixture.
7. Pour enough batter into each cake pan to cover the bottom about inch. Take out the mascarpone mixture and drop four tablespoon size drops in the banana batter. Using a butter knife swirl the mascarpone mixture through out the batter. Pour rest of the banana batter into the cake pans, splitting it evenly so each pan is equally full.
8. Place the pans in the oven and cook for 1 hour (or until the toothpicks come out of the batter clean).
9. As soon as the cake is done place it in the freezer for 45 minutes.
10. To make the frosting cream the butter in the standing mixer until creamy, add the confectioners’ sugar, add the cream cheese and vanilla.
11. Frost the cake once it comes out the freezer. (Hint for frosting, if you want your cake to look really pretty and you want to insure there are no crumbs, do what is called a crumb layer, thinly frosting the cake and place it in the refrigerator until the frosting has hardened on the cake, locking in all the crumbs, then do the final layer of frosting.
Donica is going to continue bringing you recipes that she’s tried out on her willing subjects here at Boundary Bay Brewery. Hurry in to sample some of her creations for yourself or just stay tuned to the blog and try her delicious recipes on your own!