Chocolate Banana Cake with Ganache Frosting
Perfectly moist and chocolatey cake made from bananas and cocoa powder. Chocolate ganache frosting makes this very easy to make dessert more decadent. If you have an hour to spare and some ripe bananas sitting on the counter, this is the best cake to make! Here is an easy dessert recipe for Chocolate Banana Cake.
2 cups granulated white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas
1 cup warm water
1/2 cup milk
1/2 cup corn, safflower or canola oil (or other flavorless oil)
1 1/2 teaspoons pure vanilla extract
Chocolate Ganache Frosting
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
Preheat oven to 350 degrees F (180 degrees C) and position rack in the center of the oven. Lightly grease a 9 x 13 inch (23 x 33 cm) baking pan with butter or cooking spray. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the mixture into the dry ingredients and stir, or whisk, until combined. The batter should have thin consistency.
Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack for 15 minutes. Carefully remove from pan and cool completely in a rack.
While waiting for the cake to cool, prepare the ganache. Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy using a whisk. Then, spread the frosting on top of the cooled cake. Serves 16 people.