Banana chocolate chip cake with mocha frosting

By á-39535

dessert

Ingredients

• Cake
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 tablespoon instant espresso or coffee powder (you can skip this to avoid caffeine)
• 2 large eggs, at room temperature
• 6 tablespoons buttermilk, yogurt, or sour cream, at room temperature
• 2 cups banana puree (3 to 4 very ripe bananas)
• 1 1/4 cups mini chocolate chips
• Mocha Frosting
• 10 ounces bittersweet or semisweet chocolate, coarsely chopped
• 1/2 cup strong brewed coffee or espresso (or water if you don't want caffeine)
• 10 tablespoons unsalted or salted butter, cut into pieces, at room temperature

Details

Adapted from happygomarni.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease the bottom and sides of two 9-inch round cake pans, then place round parchment papers on the bottom.

In a medium bowl, sift together the dry ingredients: flour, cinnamon, baking powder, baking soda, and salt. Set aside.

In a stand mixer, beat the butter and sugar together on medium speed until light and fluffy in texture, about 3 minutes. Add the vanilla and coffee powder. Add the two eggs, beating well after each addition. Beat in half of the dry ingredients, then add the buttermilk (or other dairy option) and the banana puree. Then beat in the remaining dry ingredients. Stir in the mini chocolate chips just until combined, using a spoon or spatula, not the mixer. You don't want a tough cake, so as soon as the chocolate chips are dispersed, put down the spoon!

Spread the batter evenly among the two prepared cake pans. Bake for about 40 minutes until the tops of the cakes are golden brown and the sides pull away from the edges. I recommend checking the cakes at 30 minutes in case your oven is fast (like mine!). Cool at least 15 minutes in the pans on cooling racks before using a sharp knife to cut around the edges, then inverting onto the racks to finish cooling. Remove the parchment from the bottoms.

To make the frosting, melt the chocolate with the coffee in a medium saucepan or in the microwave, taking care not to burn the chocolate. Stir occasionally. The consistency should be perfectly smooth. Remove from the heat and add in the 10 tablespoons butter, whisking until completely melted and combined.

To assemble the cake, place one of the cake layers upside down on your serving plate. Slide pieces of wax paper or parchment paper under the edges of the cake to protect your serving plate from unruly frosting. Spread about 3/4 cup frosting over the cake. Place the second cake layer on top of the first, standing right side up. Use the remaining frosting to cover the top and sides of the cake.