Description
This Double Chocolate Banana Layer Cake is a rich, moist dessert combining ripe bananas with a deep chocolate flavor. Featuring a tender cocoa-infused cake layered with luscious homemade chocolate frosting, it’s perfect for celebrations or indulgent treats. The addition of mini chocolate chips inside the batter ensures bursts of chocolate in every bite, complemented by a creamy cocoa buttercream frosting that envelopes the entire cake beautifully.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup mini chocolate chips
For the Frosting:
- 1 cup unsalted butter, softened
- 3/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients – Banana Mix: In a separate bowl, mix the mashed ripe bananas, sour cream, buttermilk, and vanilla extract until smooth.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, vegetable oil, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredient mixture and the banana mixture alternately into the creamed butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter using a spatula, distributing them evenly throughout.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before carefully removing them and transferring to wire racks. Let cool completely before frosting.
- Make Frosting: Beat the softened butter and cocoa powder together until smooth. Gradually add the powdered sugar, alternating with the heavy cream, mixing thoroughly after each addition until the frosting is light and fluffy. Stir in the vanilla extract and a pinch of salt, then beat until creamy and well combined.
- Assemble Cake: Once the cake layers have completely cooled, spread a generous layer of frosting on top of one layer. Place the second cake layer on top and frost all around the outside and top of the cake evenly.
- Decorate (Optional): Finish by decorating the frosted cake with extra mini chocolate chips or slices of banana for added visual appeal and flavor contrast.
Notes
- Use overripe bananas for the best sweetness and moistness in the cake layers.
- You can bake the cake layers a day ahead; wrap them tightly in plastic wrap to keep them moist until frosting.
- For extra indulgence, add a layer of sliced bananas or chocolate ganache between the cake layers before frosting.
