It’s a terribly dark Monday. So I decided to make you the darkest cake of them all.
It has chocolate two ways. Banana. Whole wheat flour. Not a lot of sugar. No eggs. Few things make me feel good on a Monday morning. This cake just shot to the top of that list.
A riff off this Chocolate Speculoos Cake which turned out softer, moister and richer than ever before. Maybe all the gooey melty chocolate chips had something to do with it.
Strong coffee and a scoop of vanilla ice cream and this cake will make you feel things you didn’t know you could feel.
It will taste super duper duper dark, if like me, you use a particularly dark cocoa and cut it into it almost immediately after baking. Give it a few hours and the banana will make its presence felt, sweetening it up just enough to balance out the dark side.
I normally don’t allow cakes to be eaten anything but warm from the oven, but this one does need a while for the flavours to blend together and give you the best chocolate eating experience.
The madness of the week has begun and I can’t stop to say more except this is the only way one should ever go to the dark side.
What you’ll need:
1/2 cup whole wheat flour
1/2 cup regular flour
1/3 cup cocoa powder (a dark variety is best, but Cadbury Cocoa is fine too)
1/2 tsp cinnamon (optional)
1 tsp coffee powder (Filter coffee or instant coffee)
3/4 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1/2 cup brown sugar
1/3 cup vegetable oil
1 ripe banana, mashed
1 cup buttermilk (or 1 cup milk with a squeeze of lemon, set aside for a few minutes)
1 tsp vanilla
A handful of semi-sweet chocolate chips.
What to do:
1. Sift all the dry ingredients in a large bowl. Set aside.
2. Preheat the oven to 175 C and grease a 9×5 loaf pan.
3. Mix the sugar and oil in a separate bowl till combined. Add the mashed bananas and mix again.
4. Add the buttermilk/soured milk and vanilla and mix slowly till you have a smooth, brownish mixture.
5. Pour the liquid mixture into the dry ingredients and fold together till no lumps of flour remain. Gently fold in the chocolate chips.
6. Transfer to the prepared pan and bake for 40 to 45 minutes till a toothpick poked into the center of the cake comes out with no wet batter on it.
7. Allow to cool and rest for about 6 hours before serving. Preferably warmed up with vanilla ice-cream or whipped cream and a cup of strong black coffee after to bring everyone back to Earth 🙂