Monkey Cake: Banana Cake with Chocolate Ganache and Peanut Putter Frosting
Here's how to make and decorate a monkey cake. Start with layers of banana cake (for the face) and two cupcpakes (for the ears), then frost with chocolate and peanut butter frosting and decorate to look like a monkey face.
Servings: 24
Calories: 491kcal
Ingredients
Banana Cake Layers
- 345 grams bleached all-purpose flour
- 7.5 mL baking powder
- 5 mL baking soda
- 2.5 mL Diamond Crystal fine kosher salt
- 170 grams unsalted butter room temperature
- 250 mL mashed banana make sure the bananas are ripe!
- 60 mL sour cream (14% fat) or high-fat yogurt
- 5 mL pure vanilla extract
- 330 grams granulated sugar
- 4 large egg(s) room temperature
Chocolate ganache frosting
- 455 grams dark chocolate (70 % cocoa content) chopped
- 500 mL whipping cream (35 % fat)
Peanut butter frosting
- 375 mL all natural, unsweetened smooth peanut butter I used natural, organic peanut butter
- 115 grams unsalted butter room temperature
- 250 grams icing sugar
- whole milk (3.25 % fat) Enough to obtain a spreadable consistency
Instructions
To make the cake:
- Preheat the oven to 350°F. Prepare two 9-inch round cake pans by greasing, lining the bottom of each with parchment, and then greasing and flouring them, tapping out the excess flour. Set them aside for later, saving the parchment scraps for when you decorate. Do the same to two cups of a 6-muffin pan, but don’t line the bottom of the cups with parchment. Set the prepared muffin pan aside for later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
- In a small bowl, mix together the mashed banana, yoghurt, and vanilla. Set aside the banana mixture for later.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter and granulated sugar on medium-low for a few minutes, until it is light. Scraped down the sides of the bowl with a spatula, as needed.
- Add the eggs, one at a time, mixing on medium-low between each addition, and scraping down the bowl as needed.
- Add one-third the dry ingredients, mix well and scrape down the bowl, and then half the banana mixture. Repeat this again with half the remaining dry ingredients, and the rest of the banana mixture. Finish by adding the last of the dry ingredients, and mix well, scraping down the sides of the bowl to make sure every ingredient is evenly incorporated.
- Divide half the batter between the two prepared cake pans. Scoop out about ⅓ cup from each cake pan, and transfer to each of the muffin pans. Fill the empty muffin cups half way with water.
- Bake the cakes for about 25 minutes (though the original recipe says 30–35 minutes). Check the cakes to make sure they are done by poking through the center with a skewer or cake tester. The skewer should come out clean.
- Transfer the cake pans to a wire rack to cool completely.
To make the ganache frosting
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
- Place the chocolate in a medium, heat-proof bowl. Pour the cream over the chocolate and let stand for 2 minutes (don’t rush this step), then slowly stir with a spatula. As you stir, the lumpy mixture will slowly blend together and become a thin, chocolate syrup.
- Let the syrup set at room temperature for a few hours, then transfer it to the fridge for another hour or so. When the ganache has a thick pudding-like consistency, transfer it to the bowl of an electric mixer fitted with the whisk attachment and whip it into frosting. Use right away, before it hardens any more.
To make the peanut butter frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter, butter, rum, and the powdered sugar until mixture is smooth.
- Add milk by teaspoonfuls until the desired, spreadable consistency is reached.
To assemble
- Line a 12-inch cake board with the saved parchment scraps.
- Trim the top off of one of the baked cake rounds so that it is flat and even. Peel the parchment lining off the bottom, and place it in the center of the board.
- Frost the top of this layer with a thin layer of both the ganache and peanut butter frostings.
- Peel the parchment lining off the bottom of the second cake round, and place it on top of the first. Do not trim this cake round. Frost the entire cake with ganache frosting.
- To fix the ears to the cake rounds, frost the bottom with ganache, and skewer them to the cake with toothpicks. Place them at opposite sides of the round. Frost the ears with ganache.
- With peanut butter frosting, fill in the ears, and paint on the monkey face. For the lines of the mouth, eyes, and nose, use a piping bag with a round tip and the ganache.
- Refrigerate the cake until you are ready to serve. To cut through the ganache layer, you may want to use a knife dipped in warm water.
Notes
- Cake recipe tweaked from Martha Stewart's Baking Handbook, page 157.
- Peanut butter frosting adapted from Bon Appétit, January 2003
- "Natural" nut butters tend to separate as they sit, with the solids sticking to the bottom of the container and the oil floating to the top. Make sure to scrape, stir, and shake well before measuring to ensure a good mix of both components.
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 491kcal
