Christmas Cake Presents – Chocolate Cheesecake Brownie and Banana and Coconut Cake

22 December 2008 at 7:28 am Leave a comment

Cakes as Christmas presents for a few family friends. I did a massive 2 cake baking adventure on Saturday night – and continued on until about 1am, then did the frosting the next day. I loved it! I just enjoy the process of baking, of sifting flour and cocoa powder, of creating something spectacular and delicious out of raw ingredients. 🙂

First of the cakes is the Chocolate Cheesecake Brownies from Donna Hay’s Chocolate book

Chocolate Cheesecake Brownie (Makes approximately 16 slices)

Brownie

185g butter, melted

1/4 cup cocoa powder, sifted

1 cup caster sugar

2 eggs

1 cup all purpose flour, sifted

Cheesecake

285g cream cheese, softened and chopped

4 1/2 tbsps caster sugar

2 eggs

1. Preheat oven to 160 dec C. Line a 20cm (8in) tin with non-stick baking paper.

2. Mix butter, cocoa, sugar, eggs and flour together until smooth. Pour on prepared tin.

3. On a separate bowl, process cream cheese, sugar, and eggs until smooth.

4. Now, I didn’t follow the recipe which said to put spoonfuls of the cheesecake mixture on top of the chocolate mixture and swirl with a butter knife. I just placed the whole motherload of cheesecake mixture on top of the chocolate and popped it in the oven.

5. Bake for 45-50 minute. Cool in tin.

The second cake is a good old Banana cake with dessicated coconut, topped with lemon cream cheese frosting

Banana and Coconut Cake with Lemon Cream Cheese Frosting (serves 10 slices, or 14 cupcakes)

Recipe from Exclusively Food

125g butter, softened (if using unsalted butter, add 1/4 tsp salt)

330g sugar

280g very ripe, mashed banana

1/2 tsp vanilla extract

2 large eggs

100ml buttermilk

225g self raising flour

1/2 tsp bicarbonate of soda

1/2 cup dessicated coconut (this is optional – only my addition to the recipe)

1. Preheat oven to 160 deg C. Grease and line a 22cm pan or line a muffin tin with cupcake pans.

2. Mix butter, sugar, banana, vanilla and eggs until well blended.

3. Add buttermilk and pulse to combine.

4. Sift flour, salt (if using), and bicarbonate of soda. Add to the banana batter and mix well.

5. Fold in coconut.

6. Pour onto baking tin or muffin tin. Bake for 50-60 minutes if using a baking tin, or 25-30 minutes if using a muffin tin.

7. Leave cake to cool before icing with cream cheese frosting.

Lemon Cream Cheese Frosting

90g cream cheese, softened

45g butter, softened

210g icing sugar, sifted

1 1/2 tsp lemon juice

1. Beat cream cheese and butter until creamy.

2. Add sugar in batches and beat well.

3. Add lemon juice and beat until well combined, and frost cake.

*Notes:

  • The bananas I used were about 1 week old that I kept frozen in the freezer. They made the cake really, really, REALLY sweet because they were just ripe to perfection. I would recommend using less sugar if the bananas are the sweetest kind – the cake turned out sweeter than what I wanted it to be (but the tasters were all two thumbs up with the sweetness, so I’m happy).
  • If using a muffin tin, the cream cheese frosting might not be enough. So just add in another 1/2 of the quantities of all the ingredients of the cream cheese frosting recipe.
  • I topped the banana cake with some dessicated coconut for added taste and texture.

I sliced the brownies into little rectangles and semi-wrapped them in baking paper for some added presentation, and then plated them up on these lovely serving plates mum and I bought from Victoria’s Basement. They were 80% off the original price, so they were perfect as serving platters/Christmas presents!

And then to the cellophane wrap and green and red ribbons they went…

And off they went to the family friends’ houses to become afternoon tea.

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Entry filed under: Banana and Coconut cake, chocolate cheesecake brownie. Tags: , .

Bake We Must! Christmas Day Baking Escapade!

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