Chocolate Banana Cake with Espresso Fudge Frosting
This Extra Moist Chocolate Banana Cake is topped with Espresso Chocolate Ganache! Baked in a load pan, this is a great snacking cake! A great recipe for the when you have ripe bananas and want to bake something other than banana bread!
Ingredients
For the Chocolate Banana Cake:
- 1 and 1/3 cups all-purpose flour (158 grams)
- 1/4 cup Dutch-processed cocoa powder (23 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon espresso powder
- 1/2 cup unsalted butter, at room temperature (113 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs, at room temperature
- 1 and 1/2 cups mashed ripe bananas, about 3 medium bananas (355 ml)
- 2 teaspoons vanilla extract
- 1/2 cup sour cream, at room temperature (121 grams)
- 1/2 cup chocolate chips
For the Espresso Ganache Frosting:
- 1 and 1/4 cups (212 grams) semi-sweet chocolate, finely chopped
- 3/4 cup (170 grams) heavy cream
- 2 teaspoons espresso powder (use 1 teaspoon for a mild espresso flavor)
- 1 Tablespoon unsalted butter, at room temperature and cut into tiny pieces
Instructions
For the Chocolate Banana Cake:
- Position a rack in the center of your oven. Preheat your oven to 350 degrees (F). Line a 9x5-inch loaf pan with parchment paper, so that two of the sides overlap the pan. Spray the bottom and sides of the pan with nonstick baking spray.
- In a large bowl, sift together the flour, cocoa powder, baking soda, salt, cinnamon, and espresso powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy, about 1 minute. Gradually add in the sugar and beat on medium-high speed until well combined, about 2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl, then beat for another 30 seconds.
- Add in the eggs, one at time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
- On low speed, add in the mashed banana and vanilla, beating until just incorporated in the mix.
- Staying on low speed, add in the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix until just combined!
- Using a rubber spatula, fold in the chocolate chips. Then scrape the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until a cake tester inserted in the center comes out clean (other than melted chocolate or a few moist crumbs). Cool in the cake pan, on a wire rack, for 30 minutes.
- Unmold the cake onto the cooling rack, turn the cake right side up, and cool completely.
For the Espresso Ganache Frosting:
- In a small saucepan, combine the heavy cream and espresso powder. Bring to a boil over medium-high heat. Once at a boil, immediately remove from heat and stir in the butter.
- Pour cream over chopped chocolate and let stand for 1 minute to melt the chocolate, then whisk smooth with a metal spoon or rubber spatula. Cover the surface of the frosting with plastic wrap and refrigerate, stirring occasionally, for 45 minutes, or until firm enough to spread.
Video
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