Double Chocolate Banana Layer Cake
Double Chocolate Banana Layer Cake
Indulging in a delightful dessert can transform a simple day into something special, and nothing delivers that sweet joy quite like a Double Chocolate Banana Layer Cake. This decadent treat combines the rich flavors of cocoa and the comforting sweetness of ripe bananas, creating a cake that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just craving something chocolatey, this cake is sure to impress!
Why You’ll Love This Cake
If you’re a chocolate lover, this cake is a dream come true. The luscious layers are made moist and delicious by incorporating ripe bananas, while the double dose of chocolate—through cocoa powder and chocolate chips—takes each bite over the top. Plus, it’s a fantastic way to use overripe bananas that you might have laying around!
🧂 Ingredients:
- 1 3/4 cups flour (220 g)
- 3/4 cup cocoa powder (60 g)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large, very ripe bananas (mashed – ~1 1/4 cups)
- 1 cup sugar (200 g)
- 1/2 cup brown sugar (100 g)
- 2 large eggs
- 1/2 cup milk
- 1/2 cup yogurt or sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water or hot coffee
- 1 cup chocolate chips
- 200 g butter (at room temperature)
- 2 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 100 g melted dark chocolate (cooled)
- 4–6 tablespoons milk (for the frosting)
👩🍳 Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In another bowl, mash the ripe bananas until smooth. Stir in both sugars, eggs, milk, yogurt (or sour cream), vegetable oil, and vanilla extract. Mix until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with hot water or coffee. Stir gently until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold in chocolate chips until evenly distributed throughout the batter.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed until combined. Add cooled melted dark chocolate and enough milk to achieve a smooth frosting consistency. Beat on high speed until fluffy.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Serve and Enjoy: Decorate with additional chocolate chips or drizzles of melted chocolate if desired. Slice, serve, and indulge in the rich flavors!
💡 Tips & Variations:
- Make it Extra Decadent: Add a layer of chocolate ganache between the layers for even more chocolate flavor.
- Frosting Alternatives: If you’re looking for a lighter option, consider using cream cheese frosting or whipped cream.
- Storage: This cake stays fresh for up to 3 days at room temperature in an airtight container or up to a week in the refrigerator.
- Flavor Variations: Experiment by adding nuts or dried fruit for added texture and flavor.
FAQs
Can I use frozen bananas for this recipe?
Yes! Just make sure to thaw and drain excess moisture from the frozen bananas before mashing them.
Is there a gluten-free option?
You can substitute all-purpose flour with a gluten-free flour blend that works cup for cup.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. Frost just before serving.
What can I substitute for yogurt?
Sour cream can be a great substitute for yogurt if you don’t have any on hand.
How do I know when my cake is done baking?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs attached, but no wet batter.
👉 Try it now! Bake this Double Chocolate Banana Layer Cake today and treat yourself to a slice of pure bliss. Don’t forget to share your experience in the comments below or tag your baking posts with #DoubleChocolateBananaCake!
Double Chocolate Banana Layer Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, mash the ripe bananas until smooth. Stir in both sugars, eggs, milk, yogurt (or sour cream), vegetable oil, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water or coffee. Stir gently until just combined. Be careful not to overmix.
- Gently fold in chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- In a large bowl, beat the butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed until combined.
- Add cooled melted dark chocolate and enough milk to achieve a smooth frosting consistency. Beat on high speed until fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
- Decorate with additional chocolate chips or drizzles of melted chocolate if desired.
- Slice, serve, and indulge in the rich flavors!
