Double Chocolate Banana Cake
A decadent small-batch cake blending fudgy banana bread and rich chocolate, enhanced with a cream cheese ganache.
Ingredients
For the Cake
- 1 large ripe banana, mashed Ensure the banana is heavily spotted for best results.
- 1/4 cup white sugar Provides sweetness and crisp texture.
- 3.5 tablespoons soft brown sugar Adds moisture and caramel-like flavor.
- 1/4 cup oil Use a neutral oil for a soft crumb.
- 1.5 tablespoons full-fat yogurt or sour cream Adds acidity for a lighter texture.
- 1 large egg Provides structure and moisture.
- 1/2 teaspoon vanilla extract Enhances overall flavor.
- 2/3 cup flour All-purpose flour works best.
- 1/4 cup cocoa powder Sifted to prevent lumps.
- 1/2 teaspoon baking soda React with the yogurt for lift.
- 1/4 teaspoon salt Enhances flavor.
- 1 shot espresso or 1 tsp instant coffee Enhances chocolate flavor.
For the Ganache
- 1/4 cup heavy cream Heat until hot for the ganache.
- 55-60 grams dark chocolate, chopped High-quality dark chocolate recommended.
- 1-2 tablespoons cream cheese Balances the richness of the ganache.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Grease a 6-inch round cake pan and line the bottom with parchment paper.
- Sift together the flour, cocoa powder, baking soda, and salt. This step is crucial to prevent lumps.
Building the Emulsion
- In a separate bowl, mash the banana until smooth. Add the egg, oil, both sugars, yogurt, and vanilla extract, whisking until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined, being mindful not to overmix.
Flavor Bloom
- Stir in the espresso or instant coffee to enhance the chocolate flavor.
Bake and Cool
- Pour the batter into the prepared pan and bake for 25-30 minutes. Check with a toothpick for moist crumbs.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.
Make the Ganache
- Heat the cream until hot and pour it over the chopped dark chocolate. Let it sit for 1 minute.
- Stir in the cream cheese until fully combined.
- Chill the ganache for 15-25 minutes, then whisk lightly before frosting.
Notes
To garnish, top with sea salt or chocolate shavings. Store in an airtight container in the refrigerator for up to 3 days.