Description
- This Double Chocolate Banana Layer Cake is a decadent treat that combines the rich flavors of chocolate with the sweetness of ripe bananas. The moist banana cake layers are paired with a velvety chocolate frosting that creates the perfect balance of flavors. Whether you’re celebrating a special occasion or simply indulging in a sweet dessert, this cake is sure to impress.
Ingredients
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For the Banana Cake:
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2 ripe bananas, mashed
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1 1/2 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk (or regular milk if you don’t have buttermilk)
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1/2 cup boiling water
For the Chocolate Frosting:
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1 cup unsalted butter, softened
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2 cups powdered sugar
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1/2 cup unsweetened cocoa powder
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1/4 teaspoon salt
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2 teaspoons vanilla extract
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2–3 tablespoons milk (more if needed to adjust the consistency)
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1/2 cup semisweet chocolate chips, melted (optional for extra richness)
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Instructions
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Prepare the Cake Layers:
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Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line them with parchment paper).
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3 minutes.
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Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract until fully combined.
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Gradually add the dry ingredients to the banana mixture in 3 parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition.
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Finally, stir in the boiling water to thin the batter. It will be thin, but that’s okay—it will help make the cake moist.
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Bake the Cake:
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Divide the batter evenly between the two prepared cake pans.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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Prepare the Chocolate Frosting:
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While the cakes are cooling, prepare the chocolate frosting.
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In a medium bowl, beat the softened butter until creamy.
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Add the powdered sugar, cocoa powder, salt, and vanilla extract. Mix until well combined.
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Gradually add milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. If using, stir in the melted semisweet chocolate for an extra chocolatey flavor.
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Assemble the Cake:
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Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
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Spread a generous amount of frosting on top of the first cake layer.
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Place the second cake layer on top and frost the top and sides of the entire cake with the chocolate frosting.
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Serve:
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Garnish the cake with chocolate shavings, banana slices, or sprinkles if desired.
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Slice, serve, and enjoy this deliciously rich and moist double chocolate banana cake!
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Notes
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For an extra touch of flavor, add 1/2 cup of mini chocolate chips to the batter before baking.
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If you prefer a richer frosting, you can use all semisweet chocolate in the frosting (just melt the chocolate and add it into the frosting mixture instead of using cocoa powder).
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If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling it with regular milk to the 1/2 cup line. Let it sit for 5 minutes before using.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 32g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg