Description
This Double Chocolate Banana Layer Cake combines the moistness of ripe bananas with the rich depth of cocoa, creating a perfectly balanced dessert. Layers of tender banana chocolate cake are enveloped in a silky chocolate frosting, offering a decadent treat ideal for celebrations or any chocolate lover’s craving.
Ingredients
Scale
For the Banana Cake:
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or regular milk)
- 1/2 cup boiling water
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk (more if needed)
- 1/2 cup semisweet chocolate chips, melted (optional)
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, cream softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, approximately 3 minutes.
- Add Eggs and Bananas: Beat in eggs one at a time, ensuring each is incorporated before adding the next. Stir in mashed bananas and vanilla extract until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the banana mixture in three parts, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined after each addition to avoid overmixing.
- Add Boiling Water: Stir in boiling water carefully to thin the batter. The batter will be thin which is normal and contributes to the cake’s moistness.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Chocolate Frosting: While cakes cool, beat softened butter in a medium bowl until creamy.
- Add Frosting Ingredients: Mix in powdered sugar, cocoa powder, salt, and vanilla extract until well combined.
- Adjust Frosting Consistency: Gradually add milk, one tablespoon at a time, stirring until the frosting is smooth and spreadable. If desired, fold in melted chocolate chips for extra richness.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top.
- Top and Frost: Place the second cake layer on top of the first. Frost the top and sides evenly with remaining frosting.
- Garnish and Serve: Optionally, decorate with chocolate shavings, banana slices, or sprinkles.
- Enjoy: Slice the cake and serve this rich, moist double chocolate banana layer cake to delight your guests and family.
Notes
- Using boiling water thins the batter but ensures the cake remains moist and tender.
- Be careful not to overmix the batter to keep the cake light.
- The optional melted chocolate chips in frosting add a deeper chocolate flavor for chocolate enthusiasts.
- If buttermilk is unavailable, regular milk with a teaspoon of lemon juice or vinegar can be used as a substitute.
- Ensure the cakes are completely cooled before frosting to prevent melting the frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
