Description
This decadent Double Chocolate Banana Layer Cake combines the rich flavors of cocoa and ripe bananas to create a moist, tender cake layered with creamy chocolate frosting. Perfect for chocolate lovers seeking a moist, flavorful dessert that features a delightful balance of natural sweetness and deep chocolate richness.
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 if you don’t have buttermilk)
- 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 to adjust the consistency)
- 1/2 cup semisweet chocolate chips, melted (optional for extra richness)
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 the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt; set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy, which should take about 3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the mashed bananas and vanilla extract until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the banana mixture in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
- Incorporate Boiling Water: Stir in the boiling water to thin the batter; the batter will be thin, but this adds moisture and ensures a tender cake.
- Divide Batter and Bake: Pour the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, preventing condensation and sogginess.
- Prepare the Chocolate Frosting: While the cakes cool, beat the softened butter in a medium bowl until creamy.
- Add Frosting Ingredients: Add powdered sugar, cocoa powder, salt, and vanilla extract to the butter. Mix until everything is well combined.
- Adjust Frosting Consistency: Gradually add milk, one tablespoon at a time, until the frosting achieves a smooth, spreadable texture. For extra chocolate richness, stir in the melted semisweet chocolate chips if desired.
- Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top.
- Layer and Frost: Position the second cake layer on top, then frost the top and sides of the entire cake with the remaining chocolate frosting for a smooth finish.
- Garnish and Serve: Optionally, decorate with chocolate shavings, banana slices, or sprinkles for an attractive presentation. Slice and serve this rich, moist double chocolate banana cake.
Notes
- If you don’t have buttermilk, substituting with regular milk is fine, but adding a teaspoon of lemon juice or vinegar to the milk can simulate buttermilk’s acidity for better texture.
- The boiling water thins the batter but is essential for creating a moist crumb in the cake.
- Melted semisweet chocolate chips in the frosting are optional but enhance the chocolate flavor significantly.
- Ensure bananas are ripe for optimal sweetness and moisture.
- Use room temperature ingredients for the best mixing results and cake texture.
- Allow cakes to cool completely before frosting to prevent melting and sliding of the frosting.
