Banana Cake with chocolate fudge frosting

 Ingredients for banana cake:

Ripe bananas -3 medium size or 2 big size,
Sour cream or yogurt- 1/3 cup,
Vanilla- 1 and 1/2 tsp,
Eggs-2,
White sugar ( powdered) - 150 to 200 gms,
Cake flour- 2 cups ( to make one cup of cake flour- take 1 measuring cup and put 2 tbsp of cornflour,fill the rest with all purpose flour ( maida)- sieve 2 or 3 time),
Baking powder- 3/4 tsp,
Baking soda- 1 tsp,
Cinnamon pwd- 1/4 tsp,
Butter softened- 10 tbsp or 140 gms,

Ingredients for chocolate fudge frosting:
Unsweetened chocolate coarsely chopped- 90 gms or 3 ounces,
Butter- 113 gms or 1/2 cup (room temperature),
Icing sugar ( sifted )- 1 cup or 120 gms.

Method:
Pre heat oven to 350 F or 180 C.
Butter and flour a 9 inch round pan.


In a food processor or a blender,place bananas,sour cream or yogurt and vanilla essence.Process or blend until blended.

 Add the eggs and process until combined.

In bowl of your mixer combine sugar,flour,baking pwd,soda,and ground cinnamon.

Add the softened butter,along with half of the banana mixture and beat on low speed just until the ingredients are moistened.
If it is dry add a little more of the banana mixture.

Increase the mixer speed to high and beat the batter for 1 and 1/2 minute.
Scrape down the sides of the bowl as needed.
Add the remaining banana mixture in two additions beating well after each addition( 20 seconds each time).

Pour the batter into the prepared pan,smoothing the top and bake for 35 to 40 minutes.

or until a tooth pick inserted in the center of the cake comes out clean.
Remove from oven and cool on wire rack for about ten minutes before removing the cake from the pan.

When completely cool frost with the chocolate fudge frosting.

Chocolate fudge frosting:
Melt the chocolate in microwave or over simmering water.
Let it cool to room temperature.

In bowl of your mixer beat butter until smooth and creamy( 1 minute).

Add the sugar and beat until it is light and fluffy ( 2 minutes).

Beat in vanilla essence.
Add the cooled melted chocolate and beat in low speed until incorporated.

Increase the speed to medium high and beat until frosting is smooth and of spreading consistency ( 2 to 3 minutes).

Frost the top and sides of the cake.

Keep in the fridge for 1 hr to set.

You can decorate the cake with walnuts and strawberries.
Can be stored in the fridge for several days.