This post is sponsored by Sympli Natural Nigeria in association with the Venus Processing and Packaging Company Limited. All opinions are my own. #sympliplantaincake #symplinaturalnigeria
Ok., let me just say this: this plantain chocolate cake is off the hook! One of the best cakes I have ever made. It is simply rich, gooey, moist and chocolate-y with a hint of ripe plantain. If you love plantain as much as I do and you also love chocolate, this cake is definitely a keeper!
If you do not know by now that I am the biggest plantain fan, then you need to check my dodoyi, plantain frittata, and plantain cups recipes. I can eat plantain every single day for the whole of African, for real! A couple of months ago, I made this EPIC plantain cake. This time, I wanted to experiment with one of my favorite foods, chocolate and boy, am I thrilled to share this extra decadent cake recipe with you.
Using Sympli ripe plantain slices
These plantains have already with cleaned and sliced facilitating processing with my food processor. With Sympli plantains, you are sure to have the best ripe plantains every single season and their already peeled so need to get your hands dirty or bother about plantain peels. Life in the kitchen just got way easier and the plantains taste authentically African. What’s there not to love about Sympli?
How to make plantain chocolate cake
I started by blending my already thawed Sympli ripe plantain slices with a quarter of a cup of milk. Then I beat 5 eggs to which I added vanilla and nutmeg for a flavor boost. Then it was time to mix my all-purpose flour with baking powder and a pinch of salt which plays a great role in balance the sweetness from plantains. Next, I creamed butter and sugar until light and fluffy.
When the cream changes color from creamy white to white, you know it’s time to add in the eggs bit-by-bit, and then the flour. I then divided the dough into two equal parts and added melted milk chocolate to one part of the dough. Mixed it well and added the plain and chocolate dough into a greased pan. This was baked at 180° for 45 minutes or until a toothpick comes out clean. Et voila! Gooey, chocolate-y and ultra moist plantain chocolate cake for ya! Enjoy!
Plantain Chocolate Cake
Ultra moist, gooey and chocolate-y cake made using Sympli ripe plantain slices.
- 200 g Sympli ripe plantain slices puréed
- 300 g butter at room temperature
- 150 g cream cheese
- 120 g milk chocolate melted
- 5 eggs beaten
- 2 cups all-purpose flour shifted
- 2 tsps. baking powder
- 1 tsp. nutmeg grated
- 1 cup sugar
- 1/4 cup milk liquid
- pinch of salt
- baking spray or oil to grease cake pan
Optional chocolate and vanilla glaze (store-bought)
Blend already thawed Sympli ripe plantain slices with a quarter cup of milk.
Beat 5 eggs and add vanilla and nutmeg for a flavor boost.
Mix all-purpose flour with baking powder and a pinch of salt Next, cream butter and sugar until light and fluffy.
When the cream changes color from creamy white to white, you know it's time to add in the eggs bit-by-bit, and then the flour in which baking powder and salt have been added.
Divided the dough into two equal parts and add melted milk chocolate to one part of the dough. Mixed it well and add the plain and chocolate dough into a greased pan alternatively, then swirl.
Bake at 180° for 45 minutes or until a toothpick comes out clean.
The chocolate and vanilla glaze I added were store bought and are optional.