>> Tuesday, March 6, 2012
We're having a cranky week over here. But at last! Here is the recipe for Stephen's fabulous birthday cake. It might not look like much. Don't be fooled -- it's a keeper. The cake is dense and moist, decedent but, here's that word again, h.e.a.l.t.h.y . . . and there's no need for frosting. A dusting of confectioners' sugar would be nice. Even naked, though, it's one of the best cakes I've ever made.
Reminiscent of banana bread, but with some extra sweetness for when celebration calls . . .
CHOCOLATE-BANANA BEER CAKE
What you'll need . . .
- 2 large bananas
- 3/4 cup yogurt (or your favorite non-dairy sub)
- 2 teaspoons vanilla extract
- 1 cup nut brown beer (or stout, porter, other dark ale)
- 1/2 cup Earth Balance (or butter)
- 2/3 cup cocoa powder
- 1 cup dark brown sugar
- 2 cups whole wheat flour
- 1 tablespoon baking soda
- 1/2 tsp salt
- Preheat your oven to 350 degrees F. Generously grease a 9" x 13" cake pan (I used a glass one).
- In the bowl of an electric mixer, whisk together the bananas until they are smooth.
- Whisk in the yogurt.
- In a medium saucepan, heat the beer over medium-high heat. Add in the vanilla, Earth Balance, cocoa powder, and brown sugar.
- Add this mixture to the banana-yogurt mixture. Combine until well incorporated.
- Add the flour, baking soda, and salt. Mix until there are no clumps.
- Pour cake batter into your prepared pan and place in the oven. Bake for 30 to 40 minutes. A toothpick inserted into the center of the cake should come out clean.
In other news: That incredible pizza we told you about on Friday? Yeah. The method of baking works well with almost all doughs. We tried it (preheating the oven to 500 degrees F with the pizza stone inside, cranking it to broil at bake-time) with our Pumpkin Pizza Dough. Fantastic.
And if you're catching up on (never home)maker, baby! -- we posted a cute photo series with Ada and her first pair of flats. The new family blog should be live by tomorrow. Can't wait!
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