Chocolate Fudge Layered Banana Cake

By HeatherS

Ingredients

• CAKE
• 2-1/2 cups cake flour, sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 1-3/4 cups granulated sugar
• 4 large eggs
• 2-1/2 cups mashed bananas
• plus 2 whole bananas
• 1 teaspoon vanilla extract
• 1/2 cup mini semisweet chocolate chips
• GANACHE FILLING
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 9 ounces semisweet chocolate, finely chopped
• CHOCOLATE GLAZE
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 6 ounces semisweet chocolate, finely chopped.

Details

Servings 8
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 350°F. Butter a 12-by-17-inch jelly-roll pan. Line the pan with parchment or wax paper, then butter and flour the paper.

Bake the cake: In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl with an electric mixer, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Beat in the mashed bananas and the vanilla. Beat in the flour mixture and the chocolate chips until smooth. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until the center is set. Cool on a rack to room temperature.

Loosen the cake with a spatula and carefully invert onto a large piece of foil. Cut the cake lengthwise into two pieces 5 by 15 inches, trimming off the outside edges of the cake.

Prepare the ganache filling: In a heavy medium saucepan, bring the cream to a simmer. Remove from the heat and stir in the sour cream. Pour mixture over the chocolate in a medium bowl, th stir until smooth. Refrigerate until the filling up but is still spreadable.

In a medium bowl, combine flour, soda, and salt Mix well with wire whisk. Set aside.

Spread the ganache filling over one cake layer. Slice the 2 whole bananas into 1/4-inch slices and arrange evenly over the ganache. Place the second cake layer on top.

Make the glaze: In a heavy medium saucepan bring the cream to a simmer. Remove from heat and stir in the butter and chocolate. Stir until smooth.

Pour the warm glaze over the cake and smooth, allowing it to run down the sides. Place the cake the freezer to firm for 30 to 40 minutes. Cut the cake crosswise into 8 slices and let sit at room temperature perature for 15 minutes before serving.