Double Chocolate Banana Layer Cake
Ingredients:
For the Cake:
2 ripe bananas, mashed
1/2 cup sour cream
1/2 cup whole milk
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the Chocolate Ganache Frosting:
1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tbsp unsalted butter
1 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and mashed bananas.
Mix in sour cream and milk.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Divide batter evenly between the two pans and smooth the tops.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate and let sit for 2 minutes. Add butter and vanilla, then whisk until smooth. Let cool slightly to thicken.
Frost the top of one cake layer with ganache, place the second layer on top, and cover the entire cake with the remaining ganache. Chill for 30 minutes before serving for clean slices.
Prep Time: 20 minutes | Baking Time: 35 minutes | Cooling Time: 30 minutes | Total Time: 1 hour 25 minutes
Kcal: 510 kcal | Servings: 10
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