Description
This Double Chocolate Banana Layer Cake combines the moist, sweet flavor of ripe bananas with rich cocoa to create a decadent, layered dessert perfect for any occasion. The cake is tender and fluffy thanks to the addition of buttermilk and boiling water, while the luscious chocolate frosting adds an indulgent finishing touch. Enjoy a slice of this beautifully layered cake for a delightful chocolate-banana treat.
Ingredients
Scale
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
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 to adjust consistency)
- 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 and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. This incorporates air into the batter for a tender crumb.
- Add Eggs and Bananas: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the mashed bananas and vanilla extract until well combined to infuse the cake with moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the banana mixture in three parts, alternating with the buttermilk starting and ending with the dry ingredients. Mix gently after each addition to avoid overmixing.
- Incorporate Boiling Water: Stir in the boiling water carefully. The batter will be thin, which helps keep the cake moist and tender once baked.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely, preventing sogginess.
- Prepare the Chocolate Frosting: While the cakes cool, beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar, cocoa powder, salt, and vanilla extract, mixing well to combine.
- Adjust Frosting Consistency: Gradually add milk one tablespoon at a time, mixing until the frosting reaches a smooth and spreadable consistency. Optionally, fold in melted semisweet chocolate chips for an extra rich flavor.
- Assemble the Cake: Place one cooled cake layer on a serving plate or stand. Spread a generous amount of frosting on top.
- Add Second Layer and Frost: Place the second cake layer on top, then frost the top and sides evenly with the remaining chocolate frosting.
- Optional Garnish and Serve: Garnish with chocolate shavings, banana slices, or sprinkles as desired. Slice and enjoy this deliciously moist and chocolatey banana cake.
Notes
- Using ripe bananas is essential for natural sweetness and moisture.
- You can substitute buttermilk with regular milk plus 1 teaspoon vinegar or lemon juice for acidity.
- Boiling water thins the batter and helps create a moist texture; don’t skip it.
- The optional melted chocolate chips in the frosting add richness but can be omitted for a simpler frosting.
- Ensure cakes are completely cooled before frosting to prevent melting.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- This cake freezes well; wrap tightly and freeze up to 1 month.
