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 :)

About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.