Monday, July 19, 2010

Heavenly Cake Bakers: Chocolate Banana Stud Cake

Some dear friends (and former roommates) just moved back to town, and in hopes of luring them over often, I announced that every Monday night was cake sampling night. Of course, on the first Monday that they were in town, the Rose Genoise had already been made and eaten, and so I jumped ahead a little bit and prepared this week's Chocolate Banana Stud Cake.
No, much as Bear Week in Provincetown could make me wish it, this cake involves neither muscular men nor leather goods. The stud refers to the chocolate chips that are supposed to cover the surface of the cake, making an attractive studded pattern. I had bought mini chips, and after one round around the edge, wasn't having it and decided that sprinkling was fine. I liked the crunch that they added to the cake, which was kind of like a chocolate banana bread, covered in ganache. A little dry, next time I would underbake. This was a good cake, and definitely edible, but not one I would repeat, especially when the Devil's Food recipe is so good.

4 comments:

Vicki said...

I've been wondering about using mini chocolate chips. Glad you tried it.

Baking Sorceress' Apprentice said...

I like the random, melting style.

lola said...

I think the organized cirle and then letting it go is very fun. I will have to try the devil's food cake you mentioned. Good job!

faithy, the baker said...

i agree, sprinkling is so much easier..! I too wonder if the mini chips version would taste better than the huge chips?