CAKE
2 1/2 c Cake flour; sifted 2 1/2 c Bananas; mashed
2 ts Baking soda 2 Bananas; whole
1/2 ts Salt 4 Eggs
3/4 c Butter; unsalted & softened 1 ts Vanilla
1 3/4 c Sugar 1/2 c Chocolate chips; mini
-GANACHE FILLING-
1/2 c Heavy cream 9 oz Semisweet chocolate; finely
1/4 c Sour cream -chopped
-CHOCOLATE GLAZE-
1/2 c Heavy cream 6 oz Semisweet chocolate; finely
1 tb Butter; unsalted -chopped
Preheat the oven to 350. Butter a 12 x 17″ jelly roll pan. Line the
pan with parchment paper, then butter and flour the paper. In small
bowl, whisk together the flour baking soda and salt. In large bowl
with electric mixer, cream the butter and sugar. Add the eggs one at
a time, beating well after each addition. Beat in the mashed bananas
and the vanilla. Beat in the flour mixture and the chocolate chips
until smooth. Pour the batter into the prepared pan and bake for 20
to 25 minutes. Cool on a wire rack to room temperature. Loosen the
cake with a spatula and carefully invert onto a large piece of foil.
Cut the cake lengthwise into 2 pieces 5 x 15″, trimming off the
outside edges of the cake. For filling, in a heavy saucepan, bring
the cream to simmer. Remove from the heat and stir in the sour cream.
Pour the mixture over the chocolate in a medium bowl, then stir until
smooth. Refrigerate until the filling firms up but is still
spreadable. Spread the filling over one cake layer. Slice the 2
whole banana into 1/4″ slices and arrange evenly over the ganache.
Place the second cake layer on top. For glaze, In heavy medium
saucepan, bring the cream to a simmer. Remove from the heat and stir
in the butter and chocolate. Stir until smooth. Pour the warm glaze
over the cake and smooth, allowing it to run down the sides. Place
the cake in the freezer to firm to 30 to 40 minutes. Cut the cake
crosswise into 8 slices and let sit at room temperature for 15
minutes before serving.
Yields
8 servings