The cake of the week is banana chocolate chip, which I have decided to call the Josephine Baker cake - it's rich, it's sexy, it's fun, and very classy - and Miss Josephine was definitely a chocolate sista who was very well known for her way of rockin' that skirt of bananas. My inspiration for this cake is the banana chocolate chip layer cake I so loved at Cafe Intermezzo in Atlanta - Lord how I miss that place. I called and got the "desert concierge" to describe the cake to me, and I went on my own from there. What I came up with... 4 layers of moist banana cake resting comfortably between blankets of fresh bananas and dark chocolate ganache - then covered in more ganache and a million mini chocolate chip morsels. Delicious, although not yet flawless.
The pros - finally a banana cake that's not too dense and perfectly moist. The cons - its hard to find good mini chips - the Nestle ones are so bad I couldn't eat them - just for decoration. Also, the layers are too thick - next time it will be 6 thin layers. This will really make for a beautiful and statuesque cake, much like its namesake. This is probably my 5th attempt at getting this cake right. My husband agrees I'm getting close. Overall, I'm at the doorstep of chocolate banana heaven.
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