Ever since the first time I make this monstrous chocolate banana cake, my signature cake has always been tied to it (although personally, I prefer some other cakes, but my cake tasters seem to prefer otherwise). It might seem like a lot of work at first glance, but after breaking the recipe down to a few parts, it's not such a strenous task and the result is a super rich, moist & heavy (but oh-so-satisfying) chocolate banana cake that will sweep you off your feet (unless you don't like either chocolate or banana) :)
Chocolate Banana Cake (makes 3 thin layers of 9" round cake)
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 3 9" baking pan (or bake in batches). Set aside.
2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. The batter is quite thin, so spring form will not work as the liquid will sip out.
1. Place the chocolate chips in a medium sized heatproof bowl. Set aside. Heat the cream and butter in the microwave until just boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.
Chocolate Banana Cake (makes 3 thin layers of 9" round cake)
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 3 9" baking pan (or bake in batches). Set aside.
2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. The batter is quite thin, so spring form will not work as the liquid will sip out.
4. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
5. Remove from oven and let cool on a wire rack. The cake can be baked a day ahead. Wrap with cling film and store in the fridge overnight if needed.
**You can also just use 1 cake pan and then later cut the cake into 3 layers, but adjust the baking time accordingly.
Whipped Cream Frosting (makes about 2 cups):
1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)
1/2 teaspoon pure vanilla extract
1-2 tablespoons (15-25 grams) granulated white sugar, or to taste
1. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
5. Remove from oven and let cool on a wire rack. The cake can be baked a day ahead. Wrap with cling film and store in the fridge overnight if needed.
**You can also just use 1 cake pan and then later cut the cake into 3 layers, but adjust the baking time accordingly.
Whipped Cream Frosting (makes about 2 cups):
1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)
1/2 teaspoon pure vanilla extract
1-2 tablespoons (15-25 grams) granulated white sugar, or to taste
1. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
2. Then place all the ingredients in the cold bowl and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.
Ganache Recipe (enough to cover a 9 inch cake):
8 ounces (227 grams) semisweet or bittersweet chocolate chips
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
Ganache Recipe (enough to cover a 9 inch cake):
8 ounces (227 grams) semisweet or bittersweet chocolate chips
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1. Place the chocolate chips in a medium sized heatproof bowl. Set aside. Heat the cream and butter in the microwave until just boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes.
2. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
Assembly:
Assembly:
8 large bananas, cut into halves
1. Put a layer of chocolate banana cake, spread with some half of the whipped cream and lay 8 of the banana halves on top. Then put another layer of chocolate banana cake over and repeat the same.
2. Brush any loose crumbs from the cake. Using a cake spatula or knife, cover the sides and top of the cake with a thin layer of ganache.
3. Refrigerate the cake for about 5 minutes or until the crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.)
4. Pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. (This will create an even coating of ganache.)
5. If there are any bare spots on the sides of the cake, cover with ganache. Let the ganache set before covering and storing the cake.
** I tend not to put the cake in fridge after chocolate ganache coating to keep the shine of the chocolate. Leftovers are of course a different thing :)
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