Double Chocolate Banana Layer Cake
This decadent Double Chocolate Banana Layer Cake combines rich chocolate and sweet bananas, making it perfect for any celebration or just because.
Ingredients
Cake Ingredients
- 1.75 cups 1 3/4 cups flour
- 0.75 cups 3/4 cup cocoa powder Use high-quality cocoa powder for richer flavor.
- 1.5 teaspoons 1 1/2 teaspoons baking powder
- 1.5 teaspoons 1 1/2 teaspoons baking soda
- 0.5 teaspoons 1/2 teaspoon salt
- 3 large 3 large ripe bananas (mashed) Make sure bananas are fully ripe for maximum sweetness.
- 1 cup 1 cup sugar
- 0.5 cups 1/2 cup brown sugar
- 2 large 2 large eggs
- 0.5 cups 1/2 cup milk Can substitute with almond milk for a dairy-free option.
- 0.5 cups 1/2 cup yogurt or sour cream Can be swapped out for applesauce.
- 0.5 cups 1/2 cup vegetable oil
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cups 1/2 cup hot water or hot coffee Helps the cocoa bloom and enhances the chocolate taste.
- 1 cup 1 cup chocolate chips Feel free to add more for extra chocolatey flavor.
Chocolate Cream Ingredients
- 200 g 200 g butter (at room temperature)
- 2.5 cups 2 1/2 cups powdered sugar
- 0.75 cups 3/4 cup cocoa powder
- 100 g 100 g melted dark chocolate (cooled)
- 4-6 tablespoons 4–6 tablespoons milk
Instructions
Bake the Cake
- Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by greasing them and lining with parchment paper.
- In a bowl, mix together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the mashed bananas, sugar, brown sugar, eggs, milk, yogurt, oil, and vanilla.
- Combine the dry ingredients with the wet ingredients, mixing well.
- Gradually add in the hot water or coffee and then fold in the chocolate chips.
- Divide the batter equally between the cake pans and bake for 28-32 minutes.
- Once done, let the cakes cool completely.
Make the Chocolate Cream
- In a mixing bowl, beat the butter until it’s fluffy.
- Slowly add the powdered sugar and cocoa powder, mixing well.
- Incorporate the melted dark chocolate and a splash of milk until it’s smooth and creamy.
Assemble the Cake
- Take one layer of the cooled cake and place it on a serving plate.
- Spread a generous amount of chocolate cream on top.
- Gently place the second cake layer on top and cover the entire cake with the remaining chocolate cream.
- For a finishing touch, sprinkle some chocolate chips or grated chocolate on top.
Notes
To store your cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Let it come to room temperature before serving for the best flavor.