Banana Chocolate Cake
Overview
A small cake with a very low failure rate. If you are interested, you can try it.
Tags
Ingredients
Steps
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Crush the banana with a fork, add the condensed milk and mix well. Into banana paste.
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Cut unsalted butter into small pieces and soften at room temperature (do not heat it over water until it melts into liquid). Add the powdered sugar, first stir with a rubber spatula, then stir with an electric whisk to expand the volume.
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Add the egg yolk to the banana paste and stir with an electric egg beater until smooth. Add to butter paste in batches.
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Sift together low-gluten flour, baking soda powder, and unsweetened cocoa powder. Using a rubber spatula, stir in irregular patterns (to prevent the batter from becoming stringy).
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During the mixing process, you will find that the batter is too dry. Add milk in small amounts and in batches until it becomes viscous (no dry powder can be seen, and the batter will feel elastic to the touch, not liquid). At this time, you can try the taste of the batter. If it is not sweet enough, add some powdered sugar or condensed milk (mainly because I forgot the amount of powdered sugar at the time...I was afraid of making a mistake, so I wrote down the smaller amount).
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Brush the mold with oil (corn oil or salad oil), sprinkle with a small amount of flour, and pour off the excess flour. This makes it easier to remove the film. Put the batter into a piping bag, hold it vertically, and squeeze the batter into it. (This is better than using a rubber scraper directly to squeeze out the air)
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Dip some corn oil or salad oil with clean fingers, press it flat, and sprinkle some high-temperature chocolate for decoration.
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Preheat the oven at 180 degrees for 10 minutes, then bake at 180 degrees for 25 to 30 minutes. When it comes out of the oven, poke it with a small toothpick to see if there is any liquid sticking. If there is no sticking, it means it is done.
