BANANA CAKE WITH CHOCOLATE GANACHE

Ingredients:

1/2	cup	chocolate chips
1/2	cup	chopped walnuts

1	cup	MAGNOLIA ALL-PURPOSE CREAM
2-1/2	cups	chopped semisweet chocolates
1/2	cup	DARI CREME CLASSIC or MAGNOLIA GOLD BUTTER SALTED

Procedure:

Preheat oven to 350°F. Line three 9" round pans with baking paper.
Cream margarine and brown sugar until fluffy. Add eggs one at a time. Mix until smooth. Add mashed bananas, sour cream, brandy and vanilla extract.
In a separate bowl, combine flour, baking soda, salt and cinnamon and gradually add to banana mixture
Pour into lined pans and bake for 30 minutes or until done.
For the custard cream, cook the condensed milk (still in can) using a pressure cooker for 25 minutes. Set aside and cool.
In a saucepan, combine milk and vanilla. Bring to boil. Set aside.
In a separate bowl, combine flour, sugar and egg. Slowly pour milk mixture to flour mixture. Mix well then the caramelized condensed milk. Bring to a boil until thick. Add margarine and mix well. Cover the entire surface with plastic wrap to prevent the formation of skin.
For the chocolate ganache, heat all purpose cream. Remove from heat and our over chopped chocolates and mix untill smooth. Add the margarine.
Spread custard creme evenly on the first cake layer, doing it alternately with the other cake layer except for the last one. Frost the entire cake with the chocolate ganache. Garnish with chocolate chips and walnuts.

Makes 12-15 servings.

Share This Recipe