Double Chocolate Banana Cake With Chocolate Ganache Frosting

Double Chocolate Banana Cake loaf with two slices on tan parchment paper.

5 from 15 votes

Double Chocolate Banana Cake With Chocolate Ganache Frosting

Double Chocolate Banana Cake is a rich and chocolatey cake that’s super moist from the addition of banana and sour cream. The espresso powder accentuates the chocolate, making this cake truly addictive!

Prep Time25

Cook Time1 5

Resting time1

Total Time2 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 438kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Chocolate Banana Cake:

1⅓ cups All-purpose flour 158 grams
¼ cup Dutch-processed cocoa powder 23 grams
1 teaspoon Baking soda
¼ teaspoon Kosher salt
¼ teaspoon Ground cinnamon
1 teaspoon Espresso powder
½ cup Unsalted butter 113 grams at room temperature
1 cup Granulated sugar 200 grams
2 Eggs large - at room temperature
1½ cup Ripe bananas 337.5 grams mashed (about 3 medium)
2 teaspoon Pure vanilla extract
½ cup Sour cream 121 grams at room temperature
½ cup chocolate chips 85 grams

Chocolate Espresso Ganache Frosting:

1¼ cups Semi-Sweet Chocolate 212 grams finely chopped
¾ cup Heavy cream 170 grams
2 teaspoon Espresso powder may use less for a milder espresso flavor
1 Tablespoons Unsalted butter at room temperature cut int small pieces.

Instructions

Chocolate Banana Cake

Position rack in the center of the oven and preheat the oven to 375℉.
Line a 9X5inch loaf pan with parchment paper but leaving extra length on the two long sides of the pan.
Spray the bottom and sides of the pan with nonstick baking spray.
In a large bowl, sift or whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and espresso powder. Set aside.
In the bowl of your mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 1 minute.
Gradually add in the sugar and beat on medium-high speed until well combined. About 2 minutes.
Stop the mixer and scrape down the sides of the bowl and then beat for another half minute.
Add the two eggs in one at a time, beating well after each addition and scraping down the sides and bottom of the bowl.
On low speed add in the flour mixture in three different additions starting with the flour and alternating with the sour cream in two additions.
You will end with the flour-cocoa mixture. Mix until combined but don't overmix.
Fold in the chocolate chips using a rubber spatula. Transfer to batter to the prepared loaf pan. Smooth the top with the spatula.
Bake for 55 to 65 minutes, or until a cake tester inserted in the center comes out clean. You may see some melted chocolate or a few moist crumbs - that's okay.
Cool in the cake pan, on a wire rack for 30 minutes. Pull the cake out of the loaf pan with the extra parchment paper on the side and let the cake finish cooling completely on the wire rack.

Chocolate Espresso Ganache Frosting:

In a small saucepan combine the heavy cream and espresso powders.
Bring to a boil over medium-heat watching carefully that it doesn't boil over.
Once at a boil immediately remove from heat and stir in the butter.
Pour cream over chopped chocolate and let stand for 1 minute to melt the chocolate, then whisk smooth with a metal spoon or rubber spatula.
Cover the surface of the frosting with plastic wrap and refrigerate, stirring occasionally, for 45 minutes, or until firm enough to spread.

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