Recipe of Ultimate Rum Banana Chocolate Cake

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rum banana chocolate cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

The buttery rum glaze on this Banana Rum Cake a simple topping that brings out so much flavor and keeps your cake extra moist. This Banana Rum Cake is full of rum flavor. You shouldn't substitute light rum in this cake, the spiced flavor of dark rum works so much better. Combine the cake flour and cocoa powder and sift.

Rum Banana Chocolate Cake is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Rum Banana Chocolate Cake is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have rum banana chocolate cake using 12 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Rum Banana Chocolate Cake:

1. Take 2 Eggs
2. Get 30 grams Cake flour
3. Prepare 10 grams Cocoa powder
4. Prepare 10 grams Butter
5. Make ready 40 grams Granulated sugar
6. Take 1 Milk chocolate
7. Prepare 80 ml Heavy cream
8. Prepare Rum Banana Ingredients:
9. Take 1 medium Banana
10. Take 10 grams Butter
11. Get 1 tsp Granulated sugar
12. Make ready 1 tbsp Rum

Stir with a spoon until combined. Cream the butter and sugar together using an electric mixer. Add in the eggs, one at a time, beating well between additions. Beat together butter, rum, milk, vanilla and about ½ cup icing sugar in a bowl until smooth.

Steps to make Rum Banana Chocolate Cake:

1. Melt butter in the microwave. Combine the cake flour and cocoa powder and sift. Preheat the oven to 170℃.
2. Create the rum banana. Quarter the banana and cook in a heated frying pan with butter. Add the granulated sugar and rum and turn off the heat.
3. Warm the egg by immersing the bowl in hot water. Add granulated sugar in 2 or 3 batches and whip on high-speed with a hand mixer.
4. Once warmed to about body temperature, remove from the hot water. Once the mixture is white and thick, whip on the lowest speed setting for about 3 minutes and neaten the bubbles.
5. Add the sifted powder ingredients and use a spatula to mix together.
6. Add the melted butter and mix.
7. Pour into a pan covered with baking sheet and bake in the oven for 15 minutes at 170℃.
8. Once finished, cool before removing from the pan. Flip over the cake so that the top is facing down, remove the sheet, and cover with wrap. Cool.
9. Melt the chocolate by immersing the bowl in hot water, add the heavy cream and mix.
10. Cut Step 8 in half.
11. Add the rum banana to one half.
12. Apply half of the mixture from Step 9.
13. Cover with the other half and use the remaining Step 9 mixture to coat. Use a palette, etc to even out the surface.
14. Cut into fourths.
15. If you like, decorate with bananas (not listed) on top.

Add in the eggs, one at a time, beating well between additions. Beat together butter, rum, milk, vanilla and about ½ cup icing sugar in a bowl until smooth. Gradually blend in additional sugar until you have a glaze that is smooth and thick enough to drizzle over the cake. Additional sugar will make a glaze suitable for a thicker drizzle (i.e. from a piping bag). Beat in the mashed bananas, vanilla, and rum.

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