Description
Banana cake layers with chocolate ganache and espresso buttercream.
Ingredients
- FOR THE BANANA CAKE:
- 3 whole Large Eggs
- 1-½ cup Granulated Sugar
- 2 Large Very Ripe Bananas, Mashed
- ¾ cups Vegetable Oil
- 1-¾ cup All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- FOR THE CHOCOLATE GANACHE:
- 100 grams Dark Chocolate, Cut Into Small Chunks
- ⅓ cups Heavy Cream
- ½ Tablespoons Corn Syrup
- FOR THE ESPRESSO CREAM:
- 2 sticks Unsalted Butter, Softened
- 2 cups Powdered Sugar
- 2 Tablespoons Cooled Espresso Or Very Strong Coffee
- ¼ cups Chocolate Sprinkles, For Garnish
Preparation
Preheat oven to 350ºF. Grease four 6-inch cake pans and line bottoms with parchment paper. Set aside.
To prepare the banana cake layers, whisk together eggs, sugar, bananas and oil in a bowl, until mixture is smooth. Sift in flour, baking soda, baking powder and salt. Stir until just combined.
Evenly distribute batter between prepared pans. Bake for 18–20 minutes, until a toothpick inserted in the cake comes out with just a few crumbs.
Remove from oven and let rest for 10 minutes. Invert cake layers and place them on rack to cool.
To prepare ganache, place chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.
To prepare buttercream frosting, place butter and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes. Add espresso and continue beating until well combined.
To assemble the cake, place one cake layer on a serving plate, spread 2 to 3 tablespoons ganache on top, followed by a layer of espresso buttercream. Continue until the last cake layer is placed. Frost the cake top and sides with the remaining buttercream. Garnish with chocolate sprinkles.
Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.
