EVERY now and then, I get some Maya products. The brand’s former PR person, Tess Laurente, sent me a regular supply; and Joy Buensalido, who now handles Maya’s PR campaign, has sent me, too. One of the Maya products that I look forward to receiving is the Oven Toaster Chocolate Cake Mix because it is effortless to prepare. I usually prepare it according to package directions, but, recently, I decided to be more experimental and thought I’d mix some mashed bananas into the batter. After all, chocolates and bananas go well together, right?
While at it, I decided to add banana slices into the batter as well, then I made chocolate ganache, iced the cake with it, and decorated the cake later on.
Here’s what I did:
For the cake:
1 pack Maya Oven Toaster Chocolate Cake Mix (200 grams)
3 Tbsps. oil
1/2 cup water
2 pcs. bananas, mashed
1-2 pcs. bananas, sliced thinly
1. Grease an 8×3-inch baking pan.
2. In a mixing bowl, beat egg, add oil and water then mashed bananas and chocolate cake mix until well blended.
3. Pour one-third of the batter into the greased baking pan. Line batter with half of the banana slices. Pour another third of the batter into the pan. Line with remaining half of the banana slices. Finally, pour in the remaining one-third of the batter.
4. Bake in oven toaster for 10 minutes. Turn the pan and bake for another 10 minutes or until toothpick inserted in the center comes out clean.
5. Let cool.
1. Combine cocoa powder and hot water in a small bowl. Mix until cocoa powder melts completely and gets incorporated into the water.
2. Add powdered sugar and melted butter, and mix until completely incorporated.
3. When chocolate banana cake is cool, ladle icing over the cake. It is up to you if you want to keep the dripping look or spread the icing evenly over the top and sides of the cake.
For the décor:
semi-sweet chocolate chips
white chocolate chips