Banana Cake With Praline Filling White Chocolate Ganache Recipe 435

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CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING



Chocolate Cake With Ganache and Praline Topping image

I found this one in bon appetit's July '09 issue and I'm posting it for my friend chef #1072593 cause she loves these praline cakes so much. She's got me dying to make one but I haven't gotten to it yet. So this one's for chef #1072593 Note: prep time is cooling time.

Provided by Realtor by day

Categories     Dessert

Time 32m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 20

nonstick vegetable cooking spray
1/2 cup unsalted butter, cut into 1/2 inch cubes, room temp
1/4 cup unsweetened cocoa powder
1/2 cup boiling water
1 cup all purpous flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1/4 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
3 tablespoons heavy whipping cream
2 tablespoons unsalted butter, cut into 1/2 inch cubes
3/4 cup packed dark brown sugar
1/4 cup heavy whipping cream
3 tablespoons unsalted butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup pecans, toasted, chopped

Steps:

  • To make the cake:.
  • Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray. Line with parchment paper. Spray parchment. Dust with flour, tapping out any excess.
  • Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in another large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
  • Bake cake until tester inserted in center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
  • To make the Ganache:.
  • Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15 second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Chill 2 hours or up to 1 day.
  • To make the Praline:.
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline mixture over cake. Spread just to edges (topping sets very quickly).
  • Can be made a day ahead. Cover with cake dome and store at room temperature.

BANANA CAKE WITH PRALINE FILLING & WHITE CHOCOLATE GANACHE RECIPE - (4.3/5)



Banana Cake With Praline Filling & White Chocolate Ganache Recipe - (4.3/5) image

Provided by cecelia26_

Number Of Ingredients 21

Cake:
3 cups of cake flour*
3 and 1/2 teaspoons of baking powder
1 and 1/2 teaspoons of cinnamon
1/8 teaspoon of salt
3/4 cup of milk
1/2 cup of ripe mashed bananas
8 ounces of softened unsalted butter
2 cups of sugar
7 egg whites
Praline Filling:
1 cup sugared pecans, cooled
1 and 1/2 cups white chocolate ganache
Sugared Pecans:
1 and 1/2 cups pecan halves
3 cups vegetable oil
1 cup confectioners sugar
White Chocolate Ganache:
8 ounces of white chocolate chopped
2 and 1/2 cups of heavy cream
1 and 1/2 teaspoons vanilla extract

Steps:

  • Cake: Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper. Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside. In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions. With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans. Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the center of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour. To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4″-inch margin around the edges. place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans. Praline Filling With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste. Add the sugared pecans to the white chocolate ganache and stir to mix well. Sugared Pecans Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.) While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees. Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thickness of paper towels. Repeat the process with the remaining nuts. White Chocolate Ganache Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature. In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not to over beat, which would cause the ganache to separate.

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Top Asked Questions

How do you make ganache with chocolate and cream?
Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once.
How to make banana cake with a kitchen mixer?
Scraping down the sides of the bowl between egg additions. With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.
How long do you let ganache cool before baking?
Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight.

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