TitleMoist and Rich Double Chocolate Banana Layer Cake

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Description
This Moist and Rich Double Chocolate Banana Layer Cake is the perfect indulgence for chocolate and banana lovers. The combination of ripe bananas and rich chocolate creates an incredibly moist and decadent cake with layers of velvety chocolate ganache and fluffy frosting. It’s a show-stopping dessert for any occasion, from birthdays to celebrations or just a special treat.

Origin
This cake brings together two beloved flavors: chocolate and banana. The idea of pairing bananas with chocolate has been popular in many desserts, and this cake adds a luxurious twist by incorporating both into a layered dessert with creamy frosting and ganache.

Ingredients
Main Ingredients:
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
4 ripe bananas, mashed
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup boiling water

For the Chocolate Ganache:
8 oz semisweet or bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon butter

For the Frosting:
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
3 tablespoons heavy cream (or more if needed)
Pinch of salt

Optional Ingredients:
Chocolate chips (for decoration)
Banana slices (for decoration)

Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
Add the dry ingredients to the banana mixture in batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Stir in the boiling water. The batter will be thin, but that’s okay—it ensures a moist cake.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

For the Chocolate Ganache:
In a heatproof bowl, combine the chopped chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Let the ganache cool to room temperature, thickening slightly.

For the Frosting:
In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder, and beat until combined. Add the vanilla extract, heavy cream, and a pinch of salt. Beat until the frosting is light and fluffy, adding more cream if needed to reach your desired consistency.

Assembling the Cake:
Once the cakes have cooled completely, place one layer on a cake plate. Spread a thin layer of chocolate ganache over the top of the first cake layer.
Spread a generous amount of frosting on top of the ganache, then top with the second cake layer.
Frost the top and sides of the cake with the remaining frosting.
Optional: Decorate the top of the cake with chocolate chips and banana slices for a fun and decorative touch.

Tips for Success
Use ripe bananas to achieve the best flavor and moisture.
Allow the cakes to cool completely before frosting to avoid the frosting melting.
For a more intense chocolate flavor, use bittersweet chocolate in the ganache and cocoa powder in the frosting.

Recommendations
Serve with a scoop of vanilla ice cream or a drizzle of extra ganache for an extra indulgent dessert.
Pair with a cup of coffee or a glass of milk for a perfect treat.

Nutrition (per slice, assuming 12 servings)
Calories: 350 kcal
Protein: 4g
Carbohydrates: 55g
Fat: 16g
Fiber: 3g
Sugar: 35g
Sodium: 200mg
Cholesterol: 45mg

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