donderdag 21 november 2013

Banana Chocolate Chip Cake with Peanut Butter Frosting (Kopie)

from Bon Appetit October 2012

nonstick vegetable oil spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas
1 cup sour cream
1 10-oz. bag mini chocolate chips

2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
chocolate chips, mini chocolate chips and chocolate kisses

Special equipment
Two 8x8x2-inch cake pans {I used two 9 inch round cake pans}

Preheat oven to 350 degrees. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and flurry, about 3 minutes, Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.

Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chocolate chips. Divide batter evenly among pans; smooth tops.

Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire rack and cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.

Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.

Place 1 cake on a platter, Spread 1 1/4 cups frosting on top. Place remaining cake on top. Cover top and sides with remaining frosting. Garnish with chocolate chips and kisses.

Do Ahead
Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for at least an hour before serving.

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