Chocolate Banana Bundt Cake 朱古力香蕉蛋糕

I got some ripe bananas at home that nobody was interested in. So in they went to my mixer for a moist and delicious cake. I’ve started using a combination of trehalose and organic sugar for butter cakes recently for reduced sweetness without giving up moisture and so far I’m pretty satisfied with the result. If you don’t have trehalose on hand then feel free to use sugar exclusively (it will be sweeter). Try not to reduce the sugar amount too much though as this will make the cake tough and dry.
家中有幾隻梅花點香蕉,EC見沒人願意吃便拿了來做蛋糕。最近做牛油蛋糕時嘗試混合了有機糖和海藻糖,不增甜之餘亦可幫助保濕,試過幾次暫時都很滿意效果。若家中沒有海藻糖的話也可完全使用砂糖的,只是味道會甜些。其實做牛油蛋糕不宜擅自減掉太多糖,因這會導致蛋糕口感又乾又硬。

There is an important step in the preparation of this cake. Instead of adding the cocoa powder along with the flour mixture, it is dissolved in hot water. This process, called blooming, intensifies the cocoa powder aroma by releasing the flavor particles within the cocoa powder, thereby making it more flavorful. Other hot liquids such as milk, coffee, or even fat such as butter or oil would also do the trick.
此蛋糕做法當中有一個很重要的步驟,就是可可粉要先與熱水混合而非跟乾粉類一起混合過篩。這個”blooming” 的方法能釋放可可粉內的味道粒子,因而強化可可粉的味道。除了熱水,使用其他熱的液體如牛奶,咖啡,甚至油或牛油也有同樣功效。

If you don’t have a cast aluminum bundt pan you could bake this cake in a 8.5-by-4.5-inch loaf pan and increase baking time by at least 15 minutes. Line the pan with parchment paper for easy unmolding. For fluffier cakes with less calories, visit my blog post, Chocolate Banana Chiffon Cake. Running out of time? Try this Banana Chocolate Chip Muffins that is super quick and simple to make. For more tips on making butter cakes, feel free to visit my blog post, Chocolate Sour Cream Bundt Cake.
若沒有鑄鋁中空蛋糕模(bundt pan)可用8.5 x 4.5寸的長方模並在內墊牛油紙方便取出蛋糕,但是烘焙時間必須加長至少15分鐘。若怕牛油太肥的話可做鬆軟的戚風蛋糕,詳情請參考朱古力香蕉戚風蛋糕。沒時間慢慢做蛋糕的話則可試試這個簡單快捷的香蕉朱古力粒鬆餅食譜。更多製作牛油蛋糕的小貼士詳見朱古力酸忌廉蛋糕


Chocolate Banana Bundt Cake
朱古力香蕉蛋糕

For 6-cup bundt cake pan
6杯容量中空環形蛋糕模份量

Ingredients

160 g cake and pastry flour, plus extra for coating
1 tsp baking powder
1/2 tsp salt
40 g unsweetened cocoa powder
120 g hot water
2 medium ripe bananas (about 120 g each peeled)
1/2 tsp vanilla bean paste or pure vanilla extract
150 g unsalted butter, slightly softened, plus extra for greasing
135 g granulated sugar (I used organic sugar)
35 g trehalose
2 large eggs (about 100 g)

材料

低筋麵粉 160克(另加少量塗模用)
泡打粉 1茶匙
鹽 1/2茶匙
無糖可可粉 40克
熱水 120克
中型熟香蕉(每隻不連皮約120克) 2隻
雲尼拿醬或純雲尼拿香油 1/2茶匙
無鹽牛油(室溫放軟) 150克(另加少量塗模用)
細砂糖(EC用有機蔗糖) 135克
海藻糖 35克
大蛋 2隻(約100克)

Directions 做法

Preheat oven to 325ºF/160ºC. Butter and flour the bundt pan then tap off excess flour. In a large bowl, sift together the flour, baking powder and salt. In a small bowl, mash 1 medium banana with a fork and cut another banana in chunks to be added to the batter later. In another large bowl, bloom cocoa powder by mixing it with hot water and stir until smooth then let cool. Stir in mashed banana and vanilla. Set aside.
焗爐預熱325ºF/160ºC,環形蛋糕模內抹牛油並洒上薄麵粉後拍走多餘麵粉,大碗內混合麵粉、泡打粉和鹽,取另一碗放一隻香蕉用叉壓成泥(另一隻切粒後下),取另一大碗混合可可粉和熱水拌至無顆粒,放涼後加入香蕉泥和雲尼拿醬拌勻備用。

With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add sugar and trehalose and beat with medium speed until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl if needed
用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)把軟化牛油低速打滑,加入糖和海藻糖轉中速拌至顏色轉淡及蓬鬆,約四至五分鐘,需要時用膠刮清理盆邊。

Add eggs in two to three additions. Beat with medium speed until fully incorporated between each addition, scraping the sides of the bowl as needed.
雞蛋分兩至三次加入中速打匀,每次待蛋液完全被吸收才可加另一次,需要時可停機清理盆邊。

With low speed, add flour mixture in three additions, alternating with chocolate-banana mixture in two additions. Mix until just combined and do not over-mix. Scrape down the sides as needed. Fold in banana chunks.
粉類分三次,朱古力/香蕉混合物分兩次交替加入低速混合至無粉粒,切勿過度攪拌,需要時可用膠刮清理盆底和盆邊,輕手拌入香蕉粒。

Spoon batter into the prepared pan. Tap the pan several times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Smooth top with a spatula.
把麵糊倒進模中,往枱上敲幾下讓麵糊充分填滿模具的坑紋和釋出較大的氣泡後抹平表面。

Bake for 45 to 50 minutes or until cake is golden, feels firm and a toothpick inserted in the center comes out clean (tent with aluminum foil for the final 15 minutes of baking if the cake appears to brown too quickly). Adjust oven temperature and baking time accordingly for your own oven.
※increase baking time by at least 15 minutes if loaf pan is used
入爐焗45至50分鐘或至蛋糕顏色金黃,表面有彈性及竹籤插入蛋糕取出不沾麵糊(若蛋糕過早上色可在烘焙過程最後十五分鐘加蓋錫紙 ),各家焗爐火力不同,請自行調節焗爐溫度及時間。
※若用長方模烘焙時間至少加長15分鐘

Cool in pan for 5 minutes before inverting onto a wire rack to cool completely. For best flavor, let cake rest overnight in an airtight container before consuming.
※for a crispy crust, reheat cake slices in the toaster oven for several minutes
出爐5分鐘後脫模,反轉蛋糕移到鋼架完全放涼後存放在密實盒中,第二天待味道融合後才食用。
※若要蛋糕外皮回復脆口可在多士焗爐烘幾分鐘

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