How was your Thanksgiving? I am glad is over because I really can't wait for Christmas. We actually finished decorating our tree last night. Because it wasn't that big of a tree it hardly took any time at all.
I am really excited about this Christmas though, because for the first time ever it will be just the four of us. It is nice to be with family and friends but once in a while is nice to change things up. I want to have some Christmas memories just with my kids and husband so that is why we choose to stay at home this year.
Anyhow, this cake was originally going to be on my e-book but I decided to share it with you guys. As you can see the three layer cakes are rather thin, if you want a thicker cake just double the batch and bake for an extra 5-10 minutes.
For the frosting chocolate layers you can really use any chocolate frosting of your choice. I have given you a chocolate frosting option for this recipe but on the e-book I have come up with which what I think it is a much better alternative for chocolate cake frosting. It is a lot healthier and I think better all around so I hope you stay tuned for that.
I have to start Christmas baking very soon. I am going to add a new recipe for candied cranberries that I have seen all over the Internet that seems rather simple and super yummy so I hope they turn out and ship OK.
I will make a post on Christmas baking gift ideas probably on my next post or so. I am shipping some goodies to family and friends for the first time this year so I hope they like what I have in store for them!
Enjoy!
Here you can see the cake batter. Just grease and flour three 9 inch round cake pans and divide the cake batter between them. Bake at 350F for 20-25 minutes.
Here you can see the cakes right after I took them out of the oven. Just let them cool in the cake pans completely before taking them out. The cakes are rather thin so if you like them fuller double the cake batch for that effect. Just make sure you bake them for an extra 10 minutes or so.
Ingredients: Miryam's original recipe
Yields 10 servings
4 riped bananas, mashed
1/4 cup unrefined sugar
1/4 cup apple sauce
2 eggs
1/4 cup olive oil
1 tsp vanilla extract
3 Tbsp cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cup whole wheat pastry flour
Frosting:
16 oz reduced fat cream cheese
8 oz dark chocolate chips, any other chocolate will do
1/4 cup honey, more if you like
1 Tsp cocoa nibs, optional
Preheat oven to 350F. Grease and flour three 9 inch round cake pans and set aside.
In a bowl, with a wire whisk, mix first 6 ingredients. Incorporate the cocoa powder, flour, baking soda and baking powder and combine well.
Divide batter in between the three cake pans and bake for 20-25 minutes or until a tester comes out clean. Cool cakes on a cookie rack before removing from the pan.
While the cakes cool prepare the frosting. In a bowl beat the cream cheese and honey. On a double boiler melt the chocolate chips and add to the cream cheese mixture. Let it sit for 15 minutes until if firms up a bit.
Remove the cakes from the pan and place one of the cakes in a plate or decorative platter and place 1/3 of the frosting spreading all the way to the sides. Repeat layer and end with the frosting.
Sprinkle with cocoa nibs if using. Keep cake refrigerated.
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