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With out question - the best cake I've had

I made my own birthday cake last weekend and decided on one I saw posted on Slashfood called 'The Elvis Cake'.

Banana cake with chocolate chips, peanut butter frosting and topped with chocolate shavings.

http://einphilly.blogspot.com/2007/07...

I used cake flour, butter, and regular chocolate chips in the cake and then scharfenburger 62% cocoa shavings on the entire outside. I also added an extra 1/2 cup of peanut butter and 1/4 cup butter to the frosting to make it more peanut buttery (I'm a frosting girl). Oh, and I used buttermilk instead of milk in the frosting. This added a nice, balancing tartness to the entire cake.

Every one of us went crazy over it. It stayed moist for four days without refrigeration and was impossible to eat without milk. Also impossible to have anything but a small piece because it was so rich (and yet oddly light). The cake was lightly banana-flavored, not overpowering at all. I did not add the recommended cayenne and cannot imagine it in this cake - for me it would not work well.

Highly, highly recommended. My best friend now demands i make it for her birthday in a month and that I rename it after her instead of The King.

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  1. Glad you liked the Elvis! Your adaptations to the recipe sound wonderful.

    You should try the cayenne pepper at least once, it adds a little kick that is suprisingly yummy.

    2 Replies
    1. re: halene

      I know my husband would love the cayenne - but I just don't think it's my kind of flavor. He loved the cake so much maybe i'll make it with the cayenne for his birthday.

      I think this is gonna be a go-to cake for a while. I can't get over moist and tender it was.

      Thanks for posting it on your site - it was really fantastic!!

      1. re: krissywats

        If you're gonna put the cayenne in the cake, maybe you could sprinkle some paprika on the icing for balance. TeeHee

    2. THANK YOU for introducing me to this recipe.

      I couldn't get it out of my mind after reading the recipe and finally made it last night. I was completely expecting it not to live up to my fantasy expectations - but it did!

      I used buttermilk in the cake and omitted the chocolate chips (personal preference).

      I had my friend over for dinner and we can't stop thinking about it. Time for another piece....

      1 Reply
      1. re: sbaker

        Seriously addictive, no?

        My best friend won't stop talking about it and I'm trying to lose some weight before I make another in November.

      2. Do you, krissywats, or anyone else think the banana extract is extremely important? I'm thinking of making this for a get together at my house this weekend, but can't think of any other use for banana extract that I'm psyched about and, if you say so, will not spend my food bucks on it. Thanks!

        6 Replies
        1. re: slowfoodgrrl

          The banana extract isn't necessary, especially if your bananas are very ripe or over ripe.

          1. re: slowfoodgrrl

            Hmmm - Halene is probably right, although at first I had my doubts. I did purchase it (and glad I did 'cause I'll make this cake A LOT!!!) but my bananas were not super ripe and I'm sure that does make a difference.

            On that note, anyone know how to speedily ripen a banana?

            1. re: krissywats

              For eating fresh, I prefer bananas on the unripe side (almost solid yellow skin with a bit of green on either end) so always buy them mostly green all over. Of course, then seeing them on the counter makes me want to make banana bread, lol. So... I put them in a brown paper bag and fold over the top to close. The bag goes on top of my fridge, where it's warmest in my kitchen. In a day or so skins are flecked with brown spots, in two/two and a half days the are much riper.

              1. re: krissywats

                Brown paper bag is a classic. Also, putting them with other ripe fruit (especially apples) speeds the process along.

                Sometimes when I'm desperate for banana bread and my bananas are unyieldingly firm, I'll roast one or two of them in their skins, in the oven, until black. Sort of caramelizes and liquifies the inside. In fact, I sometimes do this with a quarter of the bananas called for in any banana bread recipe, to give a deeper flavour.

                1. re: Gooseberry

                  What a fantastic idea! I rarely have bananas around so when I do shop for cake or bread baking I usually end up with firm bananas. I'll give this a go!

                  I'm so glad this cake seems to be getting mileage on Chowhound.

              2. re: slowfoodgrrl

                I liked the results with the extract so much, I'm not messing with it. Although I admit to hesitating before I bought it as well.

              3. Has anyone tried it as a sheetcake? I only have 1 round cake pan!

                7 Replies
                1. re: Katie Nell

                  I would bake it in a 13X9 and just adjust the baking time as needed!

                  1. re: Katie Nell

                    Funny, I was thinking of a bundt pan.

                    1. re: yayadave

                      A bundt pan is a good idea, too. I think if I try it in that shape I'll make a peanut butter glaze and drizzle it on top instead of trying to frost it with buttercream.

                      1. re: halene

                        Oh, Jeez! I was thinking that every piece gets lots of icing with a bundt cake. HarHar

                        1. re: yayadave

                          OK... Since no one else has mentioned it, I will... CUPCAKES!!! I bet this recipe would make fabulous cupcakes!

                          1. re: hollyeve

                            You're probably right. You just went full circle. If you check the link in the original post, they started as cupcakes. Sorta.

                            1. re: yayadave

                              Ooooohhh...drool... I hadn't opened the link! That looks so good!

                  2. The original comment has been removed