Chocolate Banana Cake

Chocolate Banana Cake is a snap to put together. Fifteen minutes is about all you need. Just mix the wet ingredients into the dry, and pop it into the oven and bake. I'm not really a fan of banana cakes, but this is with chocolate so I thought, hey! what's the worst that could happen?? Also banana cakes are best eaten a day after they are baked.

 
Ingredients:

2 cups (400 grams) granulated white sugar

1 3/4 cups (245 grams) all-purposeflour

3/4 cup (75 grams) unsweetened cocoa powder(regular or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup mashed ripe bananas(about 2 medium sized bananas)

1 cup (240 ml) warm water

1/2 cup (120 ml) milk

1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil)

1 1/2 teaspoons pure vanilla extract

 

Chocolate Ganache Frosting:

8 ounces (227 grams)semisweet or bittersweet chocolate , cut into small pieces

3/4 cup (180 ml) heavy whippingcream

1 tablespoon (14 grams) unsalted butter

Method:

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the  center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.

2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to40 minutesor until a toothpick inserted in the center of the cake comes out clean.

4. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache:Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.

Serves 16 people. Yeah, its a big cake...

Enjoy!