Oh Man! There’s so much chocolate in this recipe and its soo moist and googey and yummy. I kid you not! It’s now my TOP chocolate cake. Ok, I know it says banana in the title, but don’t let that scare you away. All the banana does is make it unbelievably moist (just like a fantastic patisserie bought cake) and add a faint banana sweetness. I realized that banana in a chocolate cake is not such an odd combo. I ordered a slice of royal banana chocolate cake at the California Pizza Kitchen and was totally transported to heaven. So I looked high and low for a similar recipe and finally found a Joy of Baking one that looked and sounded delicious. The recipe is super rich and makes a huge cake for 12 people. This means not only do I have a fail safe recipe, but one that tastes un-freaking-believable, and feeds a lot of people at the same time…I am really in cake bliss! I balanced the sweetness of the cake with a dark chocolate ganache frosting. Again super easy to make, so don’t sweat it and don’t leave the frosting bit out. I’m telling you it totally elevates the cake. So I’m gonna beg you to make this cake… no really… I am… it’s that good!
Chocolate Banana Cake with Dark Chocolate Ganache
Prep time: 20 mins
Baking time: 30-35 mins
Serves: 12-14 chocolate lovers
What you need:
2 cups (400 grams) finely granulated white sugar
1 ¾ cups (245 grams) all-purpose flour
¾ cup unsweetened Cocoa Powder (regular or Dutch-processed)
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
½ tsp Salt
2 large Eggs
2 mashed ripe Bananas (about 1 cup)
1 cup warm Water
½ cup Milk
½ cup refined Oil (sunflowers/ safflower/ canola/ other flavorless oil)
1 ½ tsp Vanilla extract
Chocolate Ganache Frosting:
225 gms Dark Chocolate (greater than 35% cocoa solids), cut into small pieces
¾ cup (180 ml) heavy whipping Cream
1 Tbsp (15 grams) Unsalted Butter
What to do:
Preheat oven to 180°C / 350°F and place the rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 11 inch circular / 9 x 13 inch pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let it cool on a wire rack. When completely cooled, frost with the Ganache.
For the Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. ( I use dark chocolate with less than 54% cocoa solids because the higher % ones tend to split while whisking.) Set aside.
Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir gently until smooth, with a wire whisk. Let it cool.
Now spread half the ganache on the cooled cake. Smooth down. This will look glossy and dark. Beat the other half of the ganache until soft and fluffy (I use an electric whisk for 10 mins). Ensure both the whisk and bowls are chilled. This whisked ganache will be lighter in color and texture to earlier one. Now use this to decorate the cake any way you please.
🙂 Yes that will do perfectly. It has like 50% ish cocoa solids.
oooo yummm….looks awesome!what chocolate did you finally use after the in depth description of how much cocoa the chocolate should have???:)i like morde dark..will that do??;)