Tuesday, February 4, 2014
Banana Chocolate Chip Cake with Espresso Mousse (Gluten-Free)
There are two things I often have a wealth of at my house: expensive chocolate and overripe bananas. The chocolate because I can't resist picking some up anytime I go to a specialty store, and the bananas because I sometimes forget that I shoved one in my purse to eat while I'm out and about.
This cake pairs the two of these together beautifully, and is made even better with the addition of a chocolate-espresso mousse that I was right in assuming would work well with the flavors of this cake.
If you don't have the same excess problems as I do, you can always intentionally let a few bananas go bad, and make a special trip to the store for some fancy dark chocolate instead :)
Banana Chocolate Chip Cake with Espresso Mousse
makes one 2-layer 8" round cake
1/2 cup butter, at room temperature
1 cup sugar
2 eggs, at room temperature
3 medium, very ripe bananas, mashed
1/3 cup greek yogurt or sour ream
2 cups gluten-free all-purpose flour, containing xanthan gum
1 teaspoon basking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup boiling water2/3 cup chocolate chips or dark chocolate pieces
Preheat oven to 325 degrees F. Butter and (GF) flour two 8" round cake pans.
In a mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 2 minutes. Turn mixer to low and add eggs, one at a time. Add mashed bananas, yogurt, and mix just until combined.
In a separate bowl, stir together flour, baking powder, baking soda, nutmeg, and cinnamon. Add to the mixing bowl and mix just until combined. Mix in water. Stir in chocolate chips.
Divide batter evenly between prepared pans. Bake 25-30 minutes, until cake is set.
Cool cakes completely before applying mousse.
Chocolate Espresso Mousse
adapted from marthastewart.com
1 packet unflavored powdered gelatin
4 large egg yolks
1/3 cup granulated sugar
1/4 teaspoon salt
2 1/2 cups cold heavy cream
2 tablespoons instant espresso powder
1/4 cup cocoa powder
chocolate curls (optional)
In a small bowl, sprinkle gelatin over 3 tablespoons room temperature water. In a separate bowl, whisk together egg yolks, sugar, and salt.
In a small saucepan, heat 1 cup of the cream, espresso powder, and cocoa powder over medium heat until warm and powders are dissolved, stirring occasionally. Gradually whisk warm cream mixture into egg mixture, until combined. Return to the saucepan and cook over medium-low heat, about 5 minutes, until mixture thickens. Transfer to a separate bowl and whisk in the gelatin mixture. Gently press plastic wrap over the top of the mousse and let cool to room temperature, about one hour.
Whip remaining cream to soft peaks (with an electric mixer). Add half of the cream to the mousse and stir together. Fold in remaining cream, very gently, as not to deflate the mousse.
Apply mousse to cooled cake and sprinkle with chocolate curls, if desired. Refrigerate cake at least 30 minutes, and up to a few days (covered).