Description
Indulge in the ultimate chocolate lover’s dream with this Double Chocolate Banana Layer Cake. Moist banana cake layers are sandwiched with rich chocolate ganache, creating a decadent dessert that is sure to impress.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
Additional Ingredients:
- 1 cup semisweet chocolate chips
- 1 1/2 cups heavy cream
- 12 oz semisweet chocolate, chopped
- 2 tbsp unsalted butter
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine wet ingredients: In a large bowl, mash bananas, then whisk in sugars, oil, eggs, and vanilla until well combined.
- Mix batter: Add dry ingredients alternately with buttermilk, then fold in chocolate chips. Divide batter between pans.
- Bake: Bake for 30-35 minutes, then cool cakes in pans before transferring to wire racks.
- Make ganache: Heat cream until simmering, pour over chocolate, add butter, and mix until smooth. Chill until spreadable.
- Assemble: Spread ganache between layers and over cake.
Notes
- This cake stays moist and rich thanks to the bananas. For added crunch, incorporate chopped nuts into the batter.
- Store covered at room temperature for up to 2 days or refrigerate for extended freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34 g
- Sodium: 280 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
