This cake was so-so. The frosting tasted like giant chocolate chip and the cake did not have enough banana flavor. I would recommend adding some banana extract and take out of the oven 28-30 mins not 35-40. I took mine out at 30 and it was almost too dry.
Chocolate-Covered Banana Cake
More From Allyou
Amount per serving
- Calories: 683
- Fat: 38g
- Saturated fat: 23g
- Protein: 7g
- Carbohydrate: 84g
- Fiber: 3g
- Cholesterol: 159mg
- Sodium: 394mg
- 1 stick (1/4 pound) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 very ripe large banana, mashed (1 cup)
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 1/3 cups heavy cream
- 1 1/4 cups sugar
- 2 tablespoons corn syrup
- 4 ounces unsweetened chocolate
- 1 stick (1/4 lb.) unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 350°F. Grease two 9-inch round cake pans, line with wax paper; grease paper.
- Make banana cake: Using an electric mixer, cream butter and sugar, beating until fluffy, about 5 minutes. Add eggs, one at a time, beating after each addition until well blended. Mix in baking powder, baking soda and salt. Add banana and beat at medium speed until barely incorporated. Mix in milk. Add flour and mix at low speed until smooth. Spoon batter into prepared pans.
- Bake cake layers until springy to touch, 35 to 40 minutes. Let cakes cool in pans on a rack for 10 minutes, and then turn out and let cool completely.
- Meanwhile, make fudgy frosting: In a medium saucepan, bring cream, sugar and corn syrup to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Remove mixture from heat and add chocolate and butter; stir until completely smooth. Stir in vanilla extract and salt and then pour mixture into a medium bowl set in a larger bowl of ice water. Beat fudge with a handheld electric mixer until it's shiny and thick.
- Transfer 1 cake layer to a serving platter. Frost with 3/4 cup fudgy frosting, then top with second layer and spread remaining frosting over top and sides of cake, swirling frosting in a decorative pattern with a knife, if desired.
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