Mascarpone Chocolate Chip Banana Cake
Mascarpone Chocolate Chip Banana Cake is a gorgeous and easy to make that is light, flavorful and topped with a sweet and creamy frosting.
Desserts made with mascaropne are just puffy, rich and delicious. I already have Chocolate Chip Mascaropne Cookes, and this cake would be a nice variation of it.
Mascarpone Chocolate Chip Banana Cake
This Mascarpone Chocolate Chip Banana Cake turned out truly amazing. Actually, one of the best cakes I had made in a long time. In addition, I just love the banana flavor, and also how light and airy the cake layers turned out, considering that I used bananas in the batter. The mini chocolate chips are perfect, adding that nice touch of chocolate, but not too overpowering. Similarly, the mascarpone cream is hands down one of the best, and it pairs so well with the banana flavor.
The mascarpone frosting is mouth watering, creamy and sweet. In addition, I wanted to keep this cake very simple and easy to make. Hence, I kept the decorations to a minimum and went for a naked cake theme. I love how rustic it looks, and tastes even better.
Why you will love this Mascarpone Chocolate Chip Banana Cake
- If you like bananas and chocolate and you are looking for an easy, fool proof recipe, this is the cake to make.
- Also, the cake comes together easily, and the combination is a killer one.
- In addition, you will love the banana flavor with the sweet chocolate and creamy mascarpone frosting.
- Another aspect that I like about this cake is the texture, it definitely doesn’t have that dense and heavy banana bread texture.
- Also, it still retains some fluffiness and it tends to be more spongier, just like a cake should be.
HOW TO FREEZE CAKE LAYERS:
You can make the cake layers in advance and freeze them, thaw them when you are ready to decorate the cake. To freeze the unfrosted cake layers, follow these steps:
- First, bake the cake layer and cool each layer on a wire rack. Also, make sure the cake layers are fully cooled before freezing.
- Wrap each cake layer in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer ziplock bag (if it fits).
- Then, write the date and cake type on the ziplock bag.
- Next, lay the cake layers flat in the freezer.
- Cakes can be frozen for up to 3 months.
CAN YOU FREEZE AN ALREADY FROSTED CAKE?
Yes, you can. However, note, that once you start thawing the cake, sometimes you will get condensation on the cake. That happens when you are trying to speed up the thawing process.
- First, make sure the cake is refrigerated
- Next, wrap the cake (if it fits in your freezer) or individual cake slices in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer ziplock bag (if it fits).
- Write the date and cake type on the ziplock bag.
- Place cake in the freezer. Cakes can be frozen for up to 3 months.
HOW TO THAW A FROZEN CAKE?
- First, remove cake layers or cake them from the freezer the night before you want to use the cake layers or eat the cake.
- Then, refrigerate without unwrapping for 24 hours. This way the cake will thaw slowly and without any condensation forming on the surface.
- After 24 hours, take them out of the fridge and let the cake layers or cake come to room temperature while still wrapped.
Mascarpone Chocolate Chip Banana Cak
Ingredients
Banana Cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 pinch salt
- 3/4 cup unsalted butter room temperature
- 1 3/4 cup white sugar
- 2 eggs
- 4 ripe bananas mashed
- 2/3 cup heavy cream
- 1 vanilla bean halved and seeds removed
- 1/2 cup mini dark chocolate chips
Mascarpone Frosting:
- 4 egg yolks organic
- 1/2 lb. mascarpone cheese
- 3/4 cups heavy cream
- 1 cups powdered sugar
- 1 tablespoons granulated sugar
- 1/2 cup sour cream
- 1 vanilla bean halved and seeds removed
Instructions
- Preheat oven to 350F degrees.
- Spray with baking spray 2 - 8 inch round pans.
- In a small bowl, whisk together dry ingredients: flour, baking soda and salt, set aside.
- In a large bowl or in the bowl of an electric mixer fitted with the wire attachment, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, stop to scrape the sides of the bowl and mix until well combined. Mix in the mashed bananas, vanilla bean seeds and heavy cream, whisk until well combined.
- Using a spatula, fold in the flour mixture and stir until well combined. Stir in the mini chocolate chips. Pour batter into the prepared pans and bake for 30 - 35 minutes. The cakes must look golden brown and a wooded toothpick when inserted in the middle must come out clean. Remove from oven, cool the pans at room temperature, after that transfer cake layers to a cooling wire rack. The cake must be completely cooled down before assembling.
Mascarpone Frosting:
- In the bowl of an electric mixer fitted with the wire attachment, mix together the heavy cream and granulated sugar until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
- In the bowl of an electric mixer fitted with the wire attachment (or just a large bowl if using a hand mixer) whisk the egg yolks, sugar and vanilla bean seeds until light and creamy. Pause a few times, to scrape the sides of the bowl, and continue mixing until well combined. Add the powdered sugar, whisk until well combined. Add the sour cream and again mix until well combined. Whisk in the mascarpone cheese spoon by spoon and mix until fully incorporated.
- Once all the mascarpone cheese has been incorporated, remove the whipped cream from the fridge and using a spatula, gently fold it into the mascarpone mixture.
- Place the frosting into the fridge for one hour.
- Using a cake leveler, level the cake layers surface.
- Place the first banana cake layer on a cake dish or stand, top with the mascarpone frosting, followed by the second banana cake layer and a hefty amount of frosting.