CHOCOLATE BANANA SWIRL CAKE
Mrs. Field's Copycat Recipe
1/2 cups all purpose flour
1 teaspoon baking soda
1 1/4 cup brown sugar, firmly packed
1/4 cup salted butter, softened
1/2 cup sour cream
1 1/2 cups mashed banana (about 3 large)
1 large egg
1 teaspoon real vanilla extract
3/4 cup (4 1/2 oz) semisweet chocolate chips, melted
1/2 cup heavy cream
2/3 cup (4 oz) semisweet chocolate, finely chopped
Preheat oven to 375 degrees. Grease an 8 by 8 inch baking pan.
To make the cake: In medium bowl, combine flour and baking soda. Mix well with a wire whisk. Set aside. Blend brown sugar and butter in a mixer. Scrape sides of bowl. Add sour cream, banana, egg and vanilla and beat at medium speed until smooth. Add the flour mixture and blend until just combined. Do not overmix. Gently fold in the melted chocolate and stir just until a marbled pattern develops. Pour batter into prepared pan. Bake 40-50 minutes at or toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then invert the pan onto a rack and cool to room temperature.
To prepare ganache: Scald cream in a small saucepan. Remove from heat and add chocolate. Cover pan with lid and set aside. After about 15 minutes, stir frosting until it is smooth. Transfer to a bowl and refrigerate until firm, about 30 minutes. Turn cake right side up onto a serving platter and frost liberally with the ganache.