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Chocolate Banana Cake with Espresso Fudge Frosting Recipe

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4 from 7 reviews

This decadent Chocolate Banana Cake with Espresso Fudge Frosting combines the rich flavors of ripe bananas, dark cocoa, and a bold espresso-infused chocolate ganache. Moist and tender with a luscious finish, this cake is perfect for chocolate lovers looking for a sophisticated twist on classic banana bread.

Ingredients

Chocolate Banana Cake

  • 1 and 1/3 cups all-purpose flour (158 grams)
  • 1/4 cup Dutch-processed cocoa powder (23 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon espresso powder
  • 1/2 cup unsalted butter, at room temperature (113 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs, at room temperature
  • 1 and 1/2 cups mashed ripe bananas, about 3 medium bananas (355 ml)
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream, at room temperature (121 grams)
  • 1/2 cup chocolate chips

Espresso Ganache Frosting

  • 1 and 1/4 cups (212 grams) semi-sweet chocolate, finely chopped
  • 3/4 cup (170 grams) heavy cream
  • 2 teaspoons espresso powder (use 1 teaspoon for a mild espresso flavor)
  • 1 Tablespoon unsalted butter, at room temperature and cut into tiny pieces

Instructions

  1. Prepare Oven and Pan: Position a rack in the center of your oven and preheat it to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, allowing two sides to overlap for easy removal, and spray the bottom and sides with nonstick baking spray.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, salt, ground cinnamon, and espresso powder. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the unsalted butter until smooth and creamy, about 1 minute. Gradually add granulated sugar and beat on medium-high speed for about 2 minutes until well combined. Scrape down the bowl sides and beat for another 30 seconds.
  4. Add Eggs: Incorporate eggs one at a time, beating well after each addition and scraping down the sides and bottom as needed to ensure a smooth mixture.
  5. Add Bananas and Vanilla: On low speed, mix in the mashed ripe bananas and vanilla extract until just incorporated.
  6. Combine Dry and Wet Ingredients: Still on low speed, add the sifted flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
  7. Fold in Chocolate Chips: Gently fold the chocolate chips into the batter using a rubber spatula, then scrape the batter into the prepared loaf pan and smooth the top evenly.
  8. Bake the Cake: Bake for 55 to 65 minutes or until a cake tester inserted in the center comes out clean except for melted chocolate or a few moist crumbs. Cool the cake in the pan on a wire rack for 30 minutes.
  9. Cool Completely: Remove the cake from the pan using the parchment paper overhang and place it right side up on the cooling rack. Let cool completely before frosting.
  10. Make Espresso Ganache Frosting: In a small saucepan, combine heavy cream and espresso powder and bring to a boil over medium-high heat. Immediately remove from heat and stir in the butter until melted.
  11. Combine with Chocolate: Pour the hot cream mixture over the finely chopped semi-sweet chocolate and let stand for 1 minute to melt the chocolate. Whisk gently until smooth and glossy.
  12. Chill Ganache: Cover the surface of the ganache with plastic wrap and refrigerate, stirring occasionally, for about 45 minutes or until the frosting is firm enough to spread.
  13. Frost the Cake: Once the cake is fully cooled and the ganache is spreadable, frost the cake evenly with the espresso fudge frosting.

Notes

  • Use ripe bananas with brown spots for best flavor and moisture.
  • For a milder espresso flavor in the frosting, use only 1 teaspoon of espresso powder instead of 2.
  • Ensure all ingredients like butter, eggs, and sour cream are at room temperature to achieve a smooth batter.
  • Allow the ganache to chill sufficiently for easy spreading without melting the cake.
  • Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to 5 days.

Find it online: https://dishcooks.com/chocolate-banana-cake-with-espresso-fudge-frosting-recipe/