Chocolate banana cake
Chocolate banana cake
The Ultimate Moist Chocolate Banana Cake
Part 1: The Chocolate Banana Cake
Ingredients:
Dry Ingredients: 1 ½ cups (190g) All-Purpose Flour ½ cup (50g) Unsweetened Cocoa Powder, sifted 1 teaspoon Baking Soda ½ teaspoon Baking Powder ½ teaspoon Salt ½ teaspoon Cinnamon (optional, but enhances the flavors)
Wet Ingredients: 3 very ripe large bananas, mashed (about 1 ½ cups) 1 cup (200g) Granulated Sugar ½ cup (100g) Packed Brown Sugar ½ cup (120ml) Vegetable Oil or Melted Butter 2 large Eggs, at room temperature ½ cup (120ml) Buttermilk, at room temperature* 1 teaspoon Vanilla Extract
Optional Add-in: 1 cup (170g) Semi-Sweet Chocolate Chips or chopped walnuts
Instructions:
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9x13 inch pan). For easy removal, line the bottoms with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
Mash the Bananas and Mix Sugars: In a large bowl, mash the ripe bananas with a fork until they are mostly smooth (a few lumps are fine). Add the granulated sugar and brown sugar to the mashed bananas and whisk until well combined.
Add Wet Ingredients: To the banana-sugar mixture, add the vegetable oil, eggs, buttermilk, and vanilla extract. Whisk everything together until it's smooth and fully incorporated.
Combine Wet and Dry: Pour the dry ingredients into the large bowl with the wet ingredients. Mix with a spatula or on low speed with an electric mixer until just combined. Do not overmix! Overmixing will result in a tough cake. If you are using them, gently fold in the chocolate chips or walnuts.
Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes for round pans (or 40-45 minutes for a 9x13 pan), or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are fully cool before frosting.
Part 2: The Chocolate Cream Cheese Frosting
Ingredients:
8 oz (225g) Cream Cheese, softened to room temperature ½ cup (113g) Unsalted Butter, softened to room temperature 3 ½ cups (420g) Powdered Sugar, sifted ½ cup (50g) Unsweetened Cocoa Powder, sifted 2-3 tablespoons Milk or Heavy Cream 1 teaspoon Vanilla Extract A pinch of Salt
Instructions:
Beat Cream Cheese and Butter: In a large bowl, using an electric mixer, beat the softened cream cheese and butter together on medium-high speed until completely smooth and creamy (about 3 minutes).
Add Sugar and Cocoa: Turn the mixer to low speed. Gradually add the sifted powdered sugar and sifted cocoa powder, mixing until just combined.
Finish the Frosting: Add 2 tablespoons of milk, the vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add another tablespoon of milk until you reach your desired consistency.
Part 3: Assembling and Decorating
Level the Cakes (Optional): If the cakes have a dome, use a serrated knife to slice off the top for a flat surface, which makes stacking easier.
Assemble: Place one cake layer on your serving plate. Spread a generous layer of frosting (about 1 cup) over the top. Place the second cake layer on top and gently press down.
Frost and Decorate: Use the remaining frosting to cover the top and sides of the cake. You can create a smooth finish with a spatula or make decorative swirls. For decoration, sprinkle with chocolate shavings, top with a few fresh banana slices (add these just before serving as they will brown), or a handful of chopped walnuts.
Chill and Serve: Because of the cream cheese frosting, the cake should be stored in the refrigerator. For best results, let it chill for at least 30-60 minutes before slicing to allow the frosting to set.