The banana in this cake adds moisture and makes the cake almost fudgy. The ganache frosting on this is not very sweet, but is exceptionally tasty on the sweet cake.
As you can see from the ingredients pictured below, I'm not usually very picky about brands and such. Generics are good enough for me. I usually spring for the slightly more expensive chocolate though.
I honestly forgot to take any pictures of the batter during the mixing stage. I got a little wrapped up in the process.
And it comes out of the oven all dark and beautiful. I wrapped my baking pan in a damp cake strip that I purchased from my local arts & crafts store. These handy strips help regulate the temperature on the outer edge of the pan so that the cake cooks more evenly. They were a little more expensive than I'd like but I've been happy with them so far.
And now we make the ganache. My rum of choice for pretty much everything is The Kraken. Not only does it come in an amazing pirate bottle, but it's also one of the only rums that tastes good without being mixed with anything else. Yes, I have drunk rum straight from the bottle. I swear, I do not have a problem.
And here is what the ganache looks like once it is all mixed together. Very pretty, but it's a little too bitter to just eat out of the bowl (believe me, I tried!).
The ganache is applied to the cake and a layer of chocolate chips is added.
Every time I've made this cake, a few people have commented on how fancy it looks. I get a lot of questions about how I got that appearance and I have to convince people that it's just as simple as turning a chocolate chip upside-down and pushing it into the ganache. Really simple. Once we cut into this one, I think the cake lasted for all of 20 minutes before it disappeared completely.
For my next post, I'll be writing about how a cheesecake almost made me lose my mind.
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