O Chocolate Cake it is one of the most famous and widespread desserts in the world. One ingredient in common, the richness of chocolate in its dough or filling, but each country has its own particularity in other ingredients. Keep reading and learn more about a ingredient It makes any cake softer.
Cake options and secrets to make them softer
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Some use fruit in the preparation, as is the case of “Sachertorte” from Austria, which adds apricot jam and chocolate icing to each slice of the cake to make it more moist.
As another example, if you are a fan of layered cake, the dobos pie from Hungary is a good option. It has a caramel layer, followed by paper-thin layers of chocolate cream.
But one factor is common to all chocolate cakes: being dry. According to cook Arthur Baking, the main causes of this are excess flour, very high temperatures in the oven or switching from vegetable oil to butter. So, to solve this problem, a solution was thought: what if we add an ingredient to the cake batter that is able to increase the humidity?
Bananas in chocolate cake batter
This mixture, created by the “Taste of Home” portal, suggests adding 2 to 3 mashed ripe bananas in the pie dough to prepare the cake.
The main benefit of this addition is precisely in the humidity. This is because ripe bananas become very moist, preventing the cake from drying out. Another advantage is that the mashed banana will not add liquid or fat to the dough, as excess liquid can make the dough dry. Meanwhile, excess fat in pasta can leave it feeling greasy.
The other benefit has to do with improved flavor, according to “Taste of Home”. They point out that the cake will taste like bananas, but you can fix that with cocoa powder. The website indicates the use of half a cup of 100% unsweetened cocoa.
The next time you make a chocolate cake, try adding bananas to your cake and see that increase in flavor and texture.