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Amancio Mccrae
Banana bread is a staple recipe in many kitchens. Even my friends who don't like to bake often tend to have a go-to banana bread recipe handy for when that bunch of bananas sitting on the kitchen counter go uneaten every now and again.
This recipe is deceivingly easy to put together and makes for a delectable change of pace from classic banana bread. This Chocolate Banana Bread is moist and well-balanced between the chocolate and the sweetness of the overripe bananas. You're gonna love it!
To be honest, I'm not the biggest fan of fruit plus chocolate together. I know, I know! I should really give it another try, but believe you me, I have and I don't know why, but it's just not my thing. (Hope you still like me despite this obvious flaw in my tastebud preferences!)
Chocolate and banana, on the other hand, is clearly an exception. This pairing is one of those quintessential flavor combos that just makes everyone smile. So, in trying to redeem myself with you all, I will now share a delicious and super easy to bake recipe that highlights these flavors so well.
Putting this chocolate banana bread recipe together is a lot easier than it may look! It starts with making my easy Banana Bread batter. If you are out of baking soda, try Banana Bread (without baking soda).
Don't have brown bananas? Use this simple method of ripening your bananas using your oven for a quick turn around. After the batter is all mixed, divide it in half by scooping half the batter into a clean bowl, leaving the remaining half in the mixing bowl.
Scoop out about cup of the plain banana bread batter and place in the bottom of the prepared loaf pan. Then scoop the same amount of the chocolate batter and place next to the plain batter dollop. Continue alternating the dollops of batter, layering them on top of one another until you have used up all the batter.
You can certainly substitute the sour cream for plain full-fat yogurt or Greek yogurt. I would be cautious about substituting for a flavored yogurt, as these tend to have lots of sugar in them, which can alter the taste of the final baked product. I haven't tried mayonnaise as a substitute for sour cream, however, mayo contains eggs and may alter the flavor and texture of the finished baked good. If you try it, though, please let me know!
Hi Kimberlee. I made the cake using both brown sugar and white. It wasn't an even half of each...I used a bit more of the white than the light brown sugar. The cake turned out moist and extremely delicious. My family loved it! Thank you for the great recipe! I'll definitely make this again.
One of the best things to emerge out of the current pandemic (trying to look at the bright side here!) is the emergence of food trends. We are all spending the vast majority of our time at home, so those who like to experiment in the kitchen are taking this opportunity to do just that. And a lot of it! And I'm totally here for it.
And, so this beautiful Dalgona Coffee Chocolate Cake was born. And you're gonna love it, maybe even more than the trendy coffee drink itself! If you really love coffee, you will love these Espresso Dark Chocolate Chunk Cookies. Try my Chocolate Pound Cake for a super rich and chocolatey cake made in a loaf pan.
It was such a decadent cake... although we are not big fans of coffee. Very easy to follow recipe. 2 disaster for me though - the mascarpone mixture was lumpy ( did I over-whisk it?)
2) the chocolate cake was very dense. Was it meant to be? It looked fluffy from your pix... nonetheless we loved it!
I'm so glad you loved it! Perhaps the mascarpone was overwhipped... And yes the chocolate cake is supposed to be lighter and fluffier - try measuring your flour and cocoa powder with the scoop and level technique to ensure there's not too much added (if you don't already do this!)
I think 2 factors didn't work out for me....I live in a tropical country, so these type of recipes usually don't work. I had to substitute with yogurt because on the first try the sour cream didn't work. And I had to take all of the frosting out because it tasted sour after 2 hours of being refrigerated. So, it didn't work out for me at all, but it looked great.
You can user buttermilk in place of the sour cream - since the recipe calls for 1/2 cup sour cream, I'd try using 1/3 cup buttermilk plus 2 tablespoons of softened butter. Since the buttermilk is more liquidy than the sour cream, you'll need to make up for that with the addition of the butter.
I baked off these cakes last weekend and have them freezing for Sunday as a father's day treat. I use a scale to measure my ingredients. I was a bit surprised as appearances go I think it may be denser than it should. Either way the batter tasted amazing so I am sure we will enjoy.I am excited about the prospect of the frosting, coffee, mascarpone and sugar, can't go wrong!
Kim, I tried making Whipped Dalgona mixed with Cream Cheese & Icing sugar, the whipped Dalgona collapse and become watery. Why is that so ? May I know is your recipe for the Dalgona Frosting.. can it last for one hour after removing the cake from the fridge? I tried applying Whipped Dalgona onto my cake, but the cake become soggy as the Dalgona melts overtime turns Coffee in liquid.
Hi Claire, I wonder if perhaps the Dalgona wasn't whipped long enough. It should retain it's shape and it shouldn't melt into the cake like that. I would try whipping it longer then making sure that the heavy cream and mascarpone are also whipped into stiff peaks. Good luck!
I have not personally done this in this recipe, however, in general, you can substitute whole wheat for some of the all-purpose with no change to the recipe. If you wish to substitute all the all-purpose for whole-wheat, you may want to substitute 7/8 a cup of WW per 1 cup of AP flour. Good luck!
I did the cake two times. First time turned out perfect! ( beginners luck? ) second time..was a disaster .. . Although I used a different oven, the tooth picked came out clean when out of oven. , but was a disaster when unfolding the cakes when I was gonna put them on the wire rack. ...when I was trying to see what did I do wrong or different from first time I found something confusing:: recipe says let the 2 cakes cool in their pans for 10 minutes before turning them down on a wire rack. Then on step 4 says to take them out from the pan .. so when was I supposed to remove them from the pan? After 10 minutes or after ? Thanks
Hi Maria! You're right, that instruction was confusing. I have updated the recipe (thank you for pointing that out!). I recommend allowing the cakes to cool in their pans for 10 minutes then removing and placing on wire racks to cool completely before leveling the cakes then filling and frosting them. I hope that helps and I hope the cake comes out better for you next time!
Delicious recipe! I'm a coffee lover and like to experiment with coffee to make delicious things. Thank you for sharing the delicious recipe of "Dalgona coffee chocolate cake". Thank you for all the detailed instructions.
Yes for sure! I'd recommend storing the cake unassembled in the fridge if you're making it ahead of time. Wrap each (completely cool) cake layer tightly in plastic wrap and store the frosting covered in a separate container. You can whisk the frosting a bit with a mixer after removing it from the fridge if it needs it. Then assemble and serve
Tried this cake out for my husbands bday! Was a little confused by cake instructions. Specifically step 4. Says add granulated and brown sugar but no measurement in cake ingredients for granulated sugar. What should the measurement be?
Other than that it seemed to turn out great!
Hi, I totally enjoyed backing the recipe. The Dalgona is a magic! Unfortunately, our Dalgona was SOOOOO sour :D. And when I added just a fifth of it into the mascarpone cream, it also became SOOO intense :D. Thining how to improve it. Or when frosted on the cake, it will be the right taste together? Honestly, I am a little bit scared to put it on top. Oh and btw, I was using metric measures.
I'm sorry to hear it was so sour for you! This hasn't been my experience. I wonder if it could be the type of coffee you're using? More mascarpone will definitely balance out the flavor so I wouldn't be afraid of adding all the cream.
I made this for New Year's Eve tonight because I had some mascarpone I was trying to use up, and it was divine! I had to use instant espresso granules because the humidity got to my instant coffee granules, but it was still SO GOOD! My frosting did deflate a lot once I added the coffee mixture to the mascarpone mixture, even though my coffee mixture was SO pillowy and fluffy, but it looked just like the picture and tasted heavenly. My family already requested I make this again soon. Thanks so much for the recipe!
Chocolate and peppermint has got to be one of the best holiday flavor combinations out there. This time of year brings out the very best in this ultimate holiday combo. And, now we can add these Chocolate Peppermint Cookies to the list of holiday yumminess!
At my annual Holiday Cookie Exchange, I look forward to my friend's peppermint bark with its layers of contrasting semi-sweet and white chocolate and that refreshing peppermint flavor. It just goes so well together!
This year, I decided to take a good ol' standby recipe for chocolate crackle cookies and introduce the flavor of peppermint via some extract, some peppermint white chocolate chunks and crushed up candy canes (you can even buy candy canes pre-crushed - how awesome of a time saver is that?!).
Since I had not purchased the pre-crushed candy canes, I crushed my own. I took about 10 full-size candy canes, placed them in the food processor, told everyone to cover their ears, and pulsed them for about 30 seconds until they reached my desired consistency. I like to leave some bigger pieces for texture and visual appeal.
If you're like me and you're running around like a chicken without its head this time of year, you can certainly prepare this dough ahead of time and freeze it then pull it out when you're ready to bake.
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