| 1 | : butter -- room = : temperature 3 oz bittersweet chocolate -- : coarsely chopped : frosting--- 3 c heavy cream 12 oz bittersweet chocolate -- : coarsely chopped 2 ts instant espresso powder |
| 2 | cake: Preheat oven to 350^ f. |
| 3 | Grease two 9" x 1 ? round cake = pans. |
| 4 | Line the bottoms with parchment or wax paper. |
| 5 | Grease again and = flour. |
| 6 | In a food processor puree the bananas. |
| 7 | Blend in the yogurt. |
| 8 | Add = the eggs and vanilla and pulse a few seconds to combine. |
| 9 | Set aside. |
| 10 | = whisk flour, sugar, baking powder, baking soda, and salt in medium = mixing bowl. |
| 11 | In a large mixing bowl cream the butter with an electric mixer until = smooth and light. |
| 12 | Add ?the banana mixture and all the dry = ingredients. |
| 13 | Mix on medium speed two minutes until light and fluffy. |
| 14 | = add the rest of the wet mixture and beat on high speed for one minute. |
| 15 | = fold in grated chocolate. |
| 16 | Divide the batter evenly between the prepared pans, which should be = half full. |
| 17 | Bake for 30-32 minutes or just until a toothpick inserted in = the center comes out clean. |
| 18 | Cool on a rack for 5 minutes. |
| 19 | Run a small, = metal spatula around the sides, then unmold and peel off the paper = lining. |
| 20 | Cool the cake to room temperature before assembling. |
| 21 | Frosting: Heat cream and chocolate in a heave saucepan over low = heat, stirring occasionally to melt and blend the chocolate. |
| 22 | Remove = from the heat, stir in the powdered espresso, then pour into a clean dry = container. |
| 23 | Once the cream reaches room temperture, cover directly with = plastic wrap to prevent a skin from forming. |
| 24 | Chill in the freezer until = very cold, about 1 hour, or refrigerate for up to 3 days. |
| 25 | Once the cake has cooled to room temperature, beat the ganache (do = not use a whisk beater) on medium-low speed to soft peaks. |
| 26 | Increase to = high speed and continue beating until the frosting reaches a thick = spreading consistency. |
| 27 | Spread the frosting immediately, while it is = smooth. |
| 28 | Frost as desired for a festive look: spread ?cup of frosting = between the layers and another ?cup on top. |
| 29 | Mask the sides with a = very thin layer. |
| 30 | With a pastry bag fitted with a large open star tip = pipe a continuous vertical pattern all around the sides. |
| 31 | Pipe stars = around the top of the cake. |
| 32 | Finished, the cake keeps refrigerated up to = 3 days. |
| 33 | For best results slice the cake chilled, but let sit ?hour = at room temperature before serving. |
| 34 | ~ - - - - - - - - - - - - - - - - - |
| 35 | recipe by : coffee journal |
