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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
2 1/2 cups cake flour, sifted
2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1 1/4 cups sugar
4 large eggs
2 1/2 cups mashed bananas plus 2 whole bananas
1 tsp vanilla extract
1/2 cup mini semi-sweet chocolate chips
Ganache filling
1/2 cup heavy cream
1/4 cup sour cream
8 oz semi-sweet chocolate, finely chopped
Chocolate glaze
1/2 cup heavy cream
1 tbsp unsalted butter
6 oz semi-sweet chocolate, finely chopped
Preheat oven to 350. Butter a jelly-roll pan and line with parchments or wax paper, then butter and flour the paper.
Cake: In a small bowl, whisk together dry ingredients. In a large bowl, cream the butter and sugar, adding eggs 1 at a time, beating well after each addition. Beat in mashed bananas and vanilla. Beat in flour mixture and chocolate chips until smooth. Pour the batter into the prepared pan and bake 20-25 minutes. Cool on a rack to room temperature.
Loosen the cake with a spatula and carefully invert onto a large piece of foil. Cut the cake lengthwise into 2 pieces, 5x15 inch, trimming off the outside edges of the cake.
Ganache filling: In a saucepan, bring the cream to a simmer. Remove from the heat and stir in the sour cream. Pour the mixture over the chocolate in a medium bowl, then stir until smooth. Refrigerate until filling firms up but is still spread able. Spread the filling over one cake layer. Slice 2 whole bananas into 1/4 inch slices and arrange evenly over the ganache. Place the second cake layer on top.
Glaze: In a saucepan, bring the cream to a simmer. Remove from heat and stir in butter and chocolate. Stir until smooth. Pour the glaze over the cake and smooth, allowing it to run down the sides. Place the cake in the freezer 30 to 40 minutes. Cut the cake crosswise into 8 slices and let sit at room temperature for 15 minutes before serving.
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CHOCOLATE FUDGE LAYERED BANANA CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
2 1/2 cups cake flour, sifted
2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1 1/4 cups sugar
4 large eggs
2 1/2 cups mashed bananas plus 2 whole bananas
1 tsp vanilla extract
1/2 cup mini semi-sweet chocolate chips
Ganache filling
1/2 cup heavy cream
1/4 cup sour cream
8 oz semi-sweet chocolate, finely chopped
Chocolate glaze
1/2 cup heavy cream
1 tbsp unsalted butter
6 oz semi-sweet chocolate, finely chopped
Preheat oven to 350. Butter a jelly-roll pan and line with parchments or wax paper, then butter and flour the paper.
Cake: In a small bowl, whisk together dry ingredients. In a large bowl, cream the butter and sugar, adding eggs 1 at a time, beating well after each addition. Beat in mashed bananas and vanilla. Beat in flour mixture and chocolate chips until smooth. Pour the batter into the prepared pan and bake 20-25 minutes. Cool on a rack to room temperature.
Loosen the cake with a spatula and carefully invert onto a large piece of foil. Cut the cake lengthwise into 2 pieces, 5x15 inch, trimming off the outside edges of the cake.
Ganache filling: In a saucepan, bring the cream to a simmer. Remove from the heat and stir in the sour cream. Pour the mixture over the chocolate in a medium bowl, then stir until smooth. Refrigerate until filling firms up but is still spread able. Spread the filling over one cake layer. Slice 2 whole bananas into 1/4 inch slices and arrange evenly over the ganache. Place the second cake layer on top.
Glaze: In a saucepan, bring the cream to a simmer. Remove from heat and stir in butter and chocolate. Stir until smooth. Pour the glaze over the cake and smooth, allowing it to run down the sides. Place the cake in the freezer 30 to 40 minutes. Cut the cake crosswise into 8 slices and let sit at room temperature for 15 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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