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 Post subject: Mexican Chocolate cake how much bannana to moisten?
PostPosted: Wed Nov 21, 2012 9:00 pm 
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I've made this cake a few times it's good but still just a tad dry. I'd like to use a little bannana to end up with a moister cake. How much do you think I should use? The recipe is already vegan.

Mexican Chocolate Cake
Yield: 6 servings
Ingredients
Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
-2 teaspoons cinnamon (to your taste )
1- 2 teaspoon baking soda
1/8-1/4 teaspoon cayenne pepper or ground Mexican chili powder (to your taste since there’s no eggs you can taste)
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
Chocolate Glaze:
1 cup confectioners' sugar
1/2 cup cocoa
6 tablespoons water
10 small fresh strawberries


Preparation
Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

Combine all of the dry cake ingredients in a mixing bowl mix thoroughly with a fork (so it looks a little fluffier), then add wet ingredients and stir until smooth (will have thick brownie like batter consistency). Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

If you want to make this it's very easy. If you are cooking for vegans only they probably will like as is.

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 Post subject: Re: Mexican Chocolate cake how much bannana to moisten?
PostPosted: Wed Nov 21, 2012 10:18 pm 
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I'd start by trying about half a medium banana/ one quarter of a cup mashed.

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 Post subject: Re: Mexican Chocolate cake how much bannana to moisten?
PostPosted: Thu Nov 22, 2012 7:04 am 
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I agree with Rhizopus.

I really like the idea of a Mexican chocolate cake though. Definitely going to try this myself.

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 Post subject: Re: Mexican Chocolate cake how much bannana to moisten?
PostPosted: Thu Nov 22, 2012 11:37 pm 
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Thank you. The half of medium bannana was just the perfect amount. What I did is chop the banana into small chunks poured in my cup of cold water balsalmic vinegar and vanilla in a separate container and and took my stick blender and pureed it so no bits or chunks were visible. My flour was sifted and I mixed all dry ingredients except the sugar until well mixed and fluffed and I add my sugar and mixed/fluffed again. I did use two teaspoons of baking soda (my cake rose to just the right level for a flat cake pan) I add my pureed ingredients and oil and stirred about 50 strokes. Do not use a mixer for this recipe! Hand mix it you'll be glad you did it won't turn out gluteny if you hand mix about 50 strokes. I gave the two layers a cherry filling center and put a circle of cherries on top for decoration. The cake was moist, VERY chocolately and delicious and pretty. I'd show you picture but it's pretty much gone. I will check this thread a few more times if anyone has questions about this recipe.

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If God hands you a literal lemon- keep your head up-
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 Post subject: Re: Mexican Chocolate cake how much bannana to moisten?
PostPosted: Fri Nov 23, 2012 9:49 am 
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I'm glad to hear it worked out well! And I love the idea of decorating the cake in chocolate dipped fruit.

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