Banana Chocolate Cake with Ganache Recipe
This Banana Chocolate Cake with Ganache is a delightful blend of moist, sweet bananas and rich chocolate ganache. Perfect for any occasion, this cake offers a melt-in-your-mouth experience with every bite.
Equipment
- Mixing bowls
- Hand whisk or electric mixer
- Measuring cups and spoons
- Cake pan (round)
- Parchment paper or flour for greasing
- Sifter
- Saucepan (for ganache)
- Heat-resistant bowl
- Toothpick (for testing doneness)
- Cooling rack
Ingredients
- 4 Ripe Bananas (mashed)
- 4 Eggs
- 300 g Sugar
- 300 g Flour
- 100 g Brown Cocoa
- 1 tablespoon Black Cocoa
- 1 cup Oil
- 400 ml Warm Water
- 2 Sweet Yeast (packets)
- Pinch of Salt As needed
- 1 cup Semisweet Chocolate Chips
- 1 cup Heavy Cream
- 2 cup Semisweet Chocolate Chips
Instructions
- Preparation Steps:Preheat oven to 175°C (350°F) and grease/line a round cake pan.Mash ripe bananas until smooth. Add eggs and whisk together. Stir in sugar, oil, and warm water.Sift dry ingredients (flour, cocoa, yeast, and salt) in a separate bowl.Gently incorporate the dry ingredients into the wet mixture by folding them together. Add chocolate chips.Pour the batter into the pan and bake for 45-55 minutes until a toothpick comes out clean.Prepare ganache by heating cream and mixing with chocolate chips until smooth.Cool the cake, then pour ganache over the top. Garnish with optional toppings like sliced bananas.Slice and serve!
Notes
- Overripe bananas provide better sweetness and moisture for the cake.
- For a richer flavor, consider adding a dash of cinnamon or vanilla extract.
- Store the cake in an airtight container for up to 3 days or refrigerate for longer freshness.
- This cake can also be frozen for up to 3 months—just wrap slices individually.