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Homemade Chocolate Banana Cake with Espresso Fudge Frosting photo

Chocolate Banana Cake with Espresso Fudge Frosting

This Chocolate Banana Cake is a delightful treat with a rich espresso fudge frosting. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 and 1/3 cups All-purpose flour
  • 1/4 cup Dutch-processed cocoa powder
  • 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
  • 1 cup Granulated sugar
  • 2 large Eggs at room temperature
  • 1 and 1/2 cups Mashed ripe bananas (about 3 medium bananas)
  • 2 teaspoons Vanilla extract
  • 1/2 cup Sour cream at room temperature
  • 1/2 cup Chocolate chips
For the Espresso Fudge Frosting:
  • 1 and 1/4 cups Semi-sweet chocolate finely chopped
  • 3/4 cup Heavy cream
  • 2 teaspoons Espresso powder
  • 1 tablespoon Unsalted butter at room temperature, cut into tiny pieces

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • 9-inch Round Cake Pans
  • Cooling rack

Method
 

Preparation Steps:
  1. Start by greasing two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, salt, ground cinnamon, and espresso powder. Set this mixture aside.
  3. In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Then, mix in the mashed ripe bananas and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture. Be careful not to overmix; stop as soon as no flour streaks remain.
  6. Gently fold in the chocolate chips, distributing them evenly throughout the batter.
  7. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
  8. While the cakes are cooling, prepare the frosting. In a medium saucepan, heat the heavy cream and 2 teaspoons of espresso powder over medium heat until just simmering. Remove from heat and add the finely chopped semi-sweet chocolate and 1 tablespoon of unsalted butter. Stir until smooth and glossy.
  9. Once the cake layers are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
  10. Slice the cake into pieces and serve! This Chocolate Banana Cake with Espresso Fudge Frosting is best enjoyed fresh, but it also holds up well for a couple of days at room temperature.

Notes

  • For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter.
  • Use fully ripe bananas for optimal sweetness and moisture.
  • Store the cake in an airtight container at room temperature for up to 3 days.