My baking journey continues, with a Hot Fudge-Banana Pound Cake.
At this point, I would like to remind you, to read the recipe directions all the way through, before proceeding with the recipe. Today, I put the recipe together and put it in the pan, just to realize that the chocolate sauce was meant to be baked in the cake in addition to being drizzled on top, when serving. Therefore, I had to scoop out 2/3 of the batter, whip up the chocolate sauce, and then re-fill the baking pan.
My little mishap will hopefully help you to complete this recipe without any mistakes.
Right now, I am wishing that I had some ice cream, so that I could eat this properly!
Hot Fudge-Banana Pound Cake
Here, the banana split is re-created in pound cake form, served with chocolate sauce, vanilla ice cream, and banana slices. The cake needs to stand at room temperature overnight before serving. 10 servings.
1-1/2 cups heavy whipping cream
1-1/2 cups sugar
6 ounces unsweetened chocolate, chopped
3 Tablespoons unsalted butter
Large pinch of salt
3/4 teaspoon vanilla extract
2 cups sifted unbleached all purpose flour (sifted, then measured)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (about 2 large) mashed very ripe bananas
1 teaspoon fresh lemon juice
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, room temperature
Vanilla ice cream
Fresh banana slices (optional)
Sauce: Stir cream, sugar, chocolate, butter, corn syrup, and salt in heavy medium saucepan over low heat until chocolate melts. Increase heat to medium and bring to a boil; stirring occasionally. Boil until reduced to 2-3/4 cups, stirring constantly, about 6 minutes. Cool; mix in vanilla. Set sauce aside.
Cake: Position rack in center of oven and preheat to 350ºF. Lightly butter 9x 5x 3-inch metal loaf pan. Line pan with waxed paper, leaving 1/2-inch overhang. Sift flour, baking powder, salt, and baking soda into medium bowl. Blend mashed banana and lemon juice in small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in dry ingredients alternately with banana mixture, beginning and ending with dry ingredients.
Heat sauce until just slightly warm, stirring often. Spoon 1/3 of batter into prepared pan. Drizzle 1/3 cup sauce over and spread gently within 1/2 inch of pan edge. Repeat with another layer of batter and sauce. Top with remaining batter. Run small sharp knife through cake in zigzag motion to swirl sauce slightly.
Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool in pan on rack 30 minutes. Turn cake onto rack. Peel off paper and cool completely. Wrap cake in foil and store overnight at room temperature. Cover and chill remaining sauce.
Do Ahead: Can be made 2 days ahead. Let cake stand at room temperature.
Rewarm sauce. Cut cake crosswise into 3/4-inch-thick slices. Top each with scoop of ice cream. Spoon warm sauce over. Garnish with fresh banana slices, if desired, and serve.
**NOTE: If you do not have 1 ounce chocolate baker's squares, you can use 3 Tablespoons cocoa powder and 1 Tablespoon fat (vegetable shortening, etc). This measurement is equal to a one ounce square. I did this, so that I could use my fair trade cocoa.**