Came home one day, last week from work to a very generous slice of a decadent looking cake slice sitting on my table. On inquiring about its whereabouts, got to know it had been sent over by my neighbor who when saw her own daughter enjoying the cake so much, sent some for my baby girl and her Mommy. It was heavenly, one of the best chocolate cakes I have had... quite flavorful and moist without being overly rich or soggy - a fine line to tread that. I had to have the recipe. The next morning saw me at her doorstep.
I would call this the secretly healthy cake because the healthy stuff remains a secret behind all the good tasting stuff. I cheated a bit too on the recipe to up its health quotient a notch. I switched half the all-purpose flour for whole wheat flour. It did not alter the taste much but did make it a little more fudgier but the cake still retained its spring. It gets its moisture from the bananas, the milk and water, uses vegetable oil instead of butter so stays much longer.
Pre-heat the oven at 180 degrees C. In a big bowl, whisk together the flours, cocoa, sugar, baking powder, salt and sugar till well combined.
I would call this the secretly healthy cake because the healthy stuff remains a secret behind all the good tasting stuff. I cheated a bit too on the recipe to up its health quotient a notch. I switched half the all-purpose flour for whole wheat flour. It did not alter the taste much but did make it a little more fudgier but the cake still retained its spring. It gets its moisture from the bananas, the milk and water, uses vegetable oil instead of butter so stays much longer.
Pre-heat the oven at 180 degrees C. In a big bowl, whisk together the flours, cocoa, sugar, baking powder, salt and sugar till well combined.
In a smaller bowl, whisk the egg. Add the mashed bananas (I gave them a whirl in the blender), milk, warm water and oil. Next, add the vanilla extract. Pour the wet mixture into the dry one and fold till well combined. Here is my little one lending Mommy a hand.
Pour it into a greased 8 inch round cake tin and bake for 40 mins till a toothpick inserted comes out clean.
Let cool in the pan for 15 mins and then take it out. Enjoy!
Psst... By the next couple of days, the bananas work their magic and it appears the cake has rum added to it ;)
Ingredients (for an 8 inch round cake tin)
200 grams Sugar
65 grams All purpose flour
60 grams Whole wheat flour
40 grams Cocoa powder
1 tsp Baking powder
1/2 tsp Salt
1 Egg
2 mashed Bananas
120 ml warm Water
60 ml Milk
60 ml Vegetable Oil
1 tsp Vanilla Extract
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