[schema type=”recipe” name=”Banana Boston Cream Cake ” author=”Rachel Howard” pubdate=”2016-01-24″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/01/Banana-Boston-Cake-Slice2-700-700×394.jpg” description=”A delicious banana sponge cake filled with fresh custard and topped with a rich chocolate ganache. ” prephours=”1″ prepmins=”45″ cookmins=”25″ ]
So last week I was meant to bake a cake for the snack bar we set up at work. Unfortunately I was called to a meeting in London on the Monday so I wasn’t able to take it in to the office. Fortunately, there was an office of men eagerly awaiting the cake at my husbands office!
Before I decided on what to bake, I went through The Hummingbird Bakery book. I hadn’t flicked through it in a while and found quite a few recipes I’m still yet to try. I marked them up and asked Kieron to decide – this was a clear winner.
I’m not overly keen on banana in cakes, but I love home-made custard so was happy to give it a try.
Although the actual processes are all simple, it does take a while to make this cake due to having to put it in the fridge to set. But judging by the comments that were fed back to me I would say it’s definitely worth it.
[callout title=Ingredients for the cake:]
- 100g unsalted butter – softened
- 150g caster sugar
- 2 large eggs
- 1 medium banana – mashed
- 125g sour cream
- 1 tsp vanilla extract
- 300g plain flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 1 tsp bicarbonate of soda
- Preheat the oven to 170C and line the cake tins with baking paper.
- Cream the butter and sugar together using an electric mixer until the mixture is light and fluffy – this can take a little while.
- Add the eggs one at a time and mix well. Make sure to scrape down the sides of the bowl after each addition.
- In a jug, mix together the mashed banana, sour cream and vanilla extract.
- In a bowl, sift together the flour, salt, baking power and bicarbonate of soda.
- With the mixer on a slow speed, slowly pour the sour cream mixture into the butter and sugar and mix well.
- Add the dry ingredients and mix until the batter is smooth.
- Divide the batter between the cake tins and bake for 25-35 minutes.
- Leave to cool for a few minutes and then remove from the tins to cool completely before finishing.
[callout title=Ingredients for the custard:]
- 250ml full fat milk
- 1 tsp vanilla extract
- 3 egg yolks
- 50g caster sugar
- 15g plain flour
- 15g cornflour
- While the cakes are cooling, make the custard filling.
- Bring the milk and vanilla extract to boil in a medium pan.
- In a medium bowl, mix together the egg yolks, sugar and flour to create a paste (add a spoonful of the hot milk to loosen if required)
- Once the milk is boiling, pour a small amount of it onto the paste and mix.
- Add the paste to the remaining milk and put it back on the heat.
- Whisk constantly until it forms a thick custard.
- Gently boil the custard for 4-5 minutes until the flour is fully cooked (do not over cook as the eggs will start to scramble!)
- Pour the cooked custard onto a baking tray and immediately cover with cling film to prevent a skin forming.
- Set aside to cool completely.
[callout title=Ingredients for the chocolate ganache:]
- 400ml double cream
- 400g dark chocolate – chopped
- Once the sponge layers are cool you can start to assemble the cake.
- Mix the custard with an electric whisk (or in a mixer) on a slow speed until it is smooth.
- Place the first sponge layer on a cake board (preferably the same size as the cake) and top with the cold custard.
- Smooth the custard out and sandwich the second sponge on top.
- Wrap the sides of the cake in clingfilm and pop it in the fridge to set for 45 minutes.
- While the cake is in the fridge, make the ganache.
- In a medium pan, heat the cream until close to boiling.
- Put the chopped dark chocolate to a mixing bowl and then pour over the warm cream.
- Stir until all the chocolate is melted and the mixture is smooth and shiny.
- Put a wire cooling rack over a deep baking tray.
- Place the chilled cake on the cooling rack and remove the clingfilm.
- Pour the chocolate ganache over the cake and gently push it over the edges using a palette knife. The chocolate will run off the cake and drop into the baking tray.
- This process can be repeated as much as you need to coat the cake evenly.
- Pop the cake back in the fridge for 40 minutes to set.
- Decorate with chocolate shavings.
The cake was quite dense compared to what I’m used to making and I didn’t get the ganache quite right so I was slightly worried about how this cake would turn out. I don’t think I needed to worry.
At 9.46am I received a text from Kieron that said ‘Everyone has gone nuts for the cake’.
I’m not sure exactly what time they devoured it, but I’m guessing it didn’t stick around for long.