While I don’t recommend baking your Monday submission on Monday night, it does provide the advantage of knowledge gathered from other bakers – the non-procrastinating bakers. Based on comments from others, I’m going light on the chocolate (using some strawberry frosting from my freezer rather than ganache; yes the crazy flour frosting that Monica and I like), light on the chips (just a few white chocolate chips), and heavy on the banana (I added 1/4 teaspoon of banana extract).
The cake will be going to my office on Tuesday, but I did make a mini cupcake to do a taste test. It seems to be a little more moist than my previous HCB chocolate cakes. I finally found alkalized cocoa and used Vicki’s technique of leaning toward the low-end of the baking time. Two new variables, we may never know the real solution to my dilemma.
Tasting panel comments–
Jennifer: banana split cake- it’s just missing the pineapple
Sandi: rich chocolate taste with delicate fruity overtones
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Vicki
Wow! It’s gorgeous. I’m going to remember this strawberry combination. Although this cake is dangerous enough……liking it just a little bit too much!
jkcurtis
The white chocolate chips on the strawberry is very pretty.
Monica
Love the pink.. and Lois I’m thinking of being a slacker as well in order to take all the tips and suggestions from everyone else.. in fact, I still have my mind set on doing the cake on Sunday night.. but, they then Raymond had posted and his review on the cake made me skip it.
I’m making a note on your suggestions for the next time.
Hanaâ
Very nice, Lois!! Funny how we both chose strawberry. I made a 2 layer and filled it with strawberry mousse. The cake itself was indeed very moist and chocolatey. The banana was subtle for me and it was nice that way.
evil cake lady
wow, beautifully decorated cake! i really will have to try this cake with strawberry frosting next time.
Mendy
ב”ה
Interesting design on your cake knife.
Pretty cake!
Lois B
Thanks, everyone!
Mendy – it was a gift from my aunt and uncle. They found it during a trip to Norway – lots of Viking ships on the handle.
Vicki
Lois,
I’m not certain it is necessary to sift after flour is weighed. I think I’m completely confused after reading this on Rose’s web site:
Is it really necessary to sift flour?
Mar 21, 2006 | From the kitchen of Rose
Not if you weigh it. Sifting makes it easier to measure consistently. It does not, however, evenly incorporate dry ingredients. Whisking them together by hand, beating them in a mixing bowl, or whirling them for a few seconds in a food processor does a far better job of mixing.
Lois B
Vicki – thanks for researching this!
Sugar Chef
I love the pink frosting on the chocolate cake and the white chocolate chips really finish if off nicely. Good Job!!