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Double Chocolate Banana Cake

Double Chocolate Banana Cake

in Recipes

Moist, decadent, and deeply chocolatey, this cake is the perfect balance of indulgence and comfort. With ripe bananas for natural sweetness and a smooth dark chocolate ganache, it’s a showstopper that’s surprisingly easy to make.

For 1 cake (20cm baking tin)

INGREDIENTS:

  • 3 medium, very ripe bananas
  • 1 granny smith apple (to make 1/2 cup apple sauce)
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup white flour
  • 1/2 cup dutch cocoa
  • 1 tsp of baking soda
  • 1/2 tsp salt
  • 1 cup dark chocolate chips
  • For the icing:
  • 200gm 60-85% Dark Chocolate (Dark Ghana Whittakers works really well) 
  • ⅔ of a cup of Coconut Cream
  • Note: To make two cakes - double the mixture and divide across two separate 20cm cake tins

INSTRUCTIONS:

  1. To make the apple sauce: peel and chop the apple then heat in a small pot with a dash of water. Keep the lid on and simmer until the apple is completely soft. Use a whisk or a fork to mix the apple into a sauce consistency
  2. Preheat the oven to 180 degrees then grease and line a 20cm baking tin 
  3. In a stand mixer (or using a hand mixer) beat the banana until they’re mashed up and start to become creamy and smooth
  4. Add the applesauce (around ½ a cup is needed, or depending on the size of the apple, use all of the apple you have made)
  5. Add the vanilla and egg. Mix all the wet ingredients together
  6. In a separate bowl, sift together the flour, cocoa, baking soda and salt
  7. Add dry ingredients to the wet and mix until incorporated
  8. Fold in the chocolate chips and pour into a tin
  9. Bake at 180 degrees for 25-35 minutes
  10. To make the ganache icing: heat the solid part of the coconut cream in a small pot on the stove. Once warmed through, add the broken up chocolate pieces, remove from the heat and stir to melt the chocolate into the coconut cream and stir to combine
  11. Once the cakes are cooled, flatten the top of each cake with a bread knife 
  12. Place the base cake on a serving plate that you would like to use
  13. Layer the top of the base cake with ganache icing
  14. Invert the top side of the cake so that the flat base of the top cake now becomes the top of the double layer cake. This will ensure the cake has flat sides and a flat top. Fill any gaps between to two layers with icing.
  15. Whilst the ganache icing is still warm, spread the icing across the top of the cake and around the sides. Let cool slightly and you will see it become more firm. Heat a knife in boiling water and smooth the icing across the top and around the sides to get the smooth finish you want

RECIPE NOTES:

  • This cake is also great as a single layer with no icing
  • You can use sugar-free chocolate to make it entirely refined-sugar free
  • Store the cake/icing in the fridge and remove from the fridge to allow the icing to soften with a slight shine to it at least 2 hours before serving
  • Any extra icing can be frozen and used for another occasion
Tags: Baking Dessert Easy Recipes My Clay Table My Clay Table Recipes Recipe
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