Double Chocolate Banana Layer Cake
A moist and indulgent cake that combines rich chocolate and sweet bananas, perfect for any gathering.
Ingredients
For the cake
- 3 ripe bananas, mashed Make sure they are very ripe for the best flavor.
- 2 cups all-purpose flour Alternatively, use whole wheat flour for a healthier version.
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk Can be substituted with milk and vinegar.
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
For the frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup heavy cream
- 2 teaspoons vanilla extract For frosting.
- Pinch of salt For frosting.
For garnish
- Chocolate shavings Optional
- Banana slices Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat eggs, sugar, buttermilk, vegetable oil, and vanilla extract until smooth. Stir in the mashed bananas.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before frosting.
Prepare the Chocolate Frosting
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add powdered sugar and cocoa powder, mixing well.
- Add heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and creamy.
Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of chocolate frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Garnish with chocolate shavings and banana slices for a beautiful finish.
Chill
- Let the cake sit for 30 minutes before slicing for best results.
Notes
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. Cover the cake to prevent it from drying out.