This is a fairly easy cake to make, you are not using an electric mixer, you only need two bowls, one for the dry ingredients and the others for the wet then you will mix them together as you would do for a loaf of quick bread. Preheat your oven to 350 degrees F (180 degrees C) and butter, or spray with a non-stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Line the bottom of the pan with parchment paper. In a large bowl, add in white all-purpose flour, and sift in regular unsweetened or Dutch-processed cocoa powder, granulated white sugar, baking powder, baking soda, salt, and whisk everything together using a wire whisk.
In another large bowl, whisk the eggs and then stir in the mashed bananas (mash the bananas in a bowl using a fork), milk, warm water, flavorless oil, and pure vanilla extract and whisk them together. Add the wet ingredients to the dry ingredients and stir, or whisk, using a spatula until well combined.
Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool on a wire rack. When completely cooled, frost with the Ganache. Ganache: Place the chopped chocolate in medium-sized stainless steel, or heatproof bowl. Set aside.
Heat the cream and butter in a medium-sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow it to cool for a few minutes. Stir until smooth, then let stand at room temperature until the Ganache has completely cooled (can also place in the refrigerator). Then with a hand mixer or wire whisk beat until soft and fluffy.
Spread the Ganache on the top of the cake using a spatula or knife. Cut it with a knife as big or as small as you want. You can put it in the fridge for later.
Ingredients;
- 1 3/4 cups (230 grams) all-purpose flour
- 3/4 cup (75 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
- 1 1/2 teaspoons (6 grams) baking powder
- 1 1/2 teaspoons (6 grams) baking soda
- 1/2 teaspoon (2 grams) salt
- 1 3/4 cups (350 grams) granulated white sugar
- 2 large eggs, at room temperature
- 1 cup (250 grams) mashed ripe bananas (about 2 large bananas)
- 1 cup (240 ml) filtered water or coffee, at room temperature
- 1/2 cup (120 ml) milk, at room temperature
- 1/2 cup (120 ml) corn, vegetable, safflower or canola oil
- 1 1/2 teaspoons (6 grams) pure vanilla extract
Chocolate Ganache:
- 8 ounces (225 grams) semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup (180 ml) heavy whipping cream (cream with a 35-40% butterfat content)
- 1 tablespoon (14 grams) butter, cut into small pieces
Instructions;
- Preheat your oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Line the bottom of the pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another large bowl, whisk the eggs. Then stir in the mashed bananas, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
- Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache:
- Place the chopped chocolate in medium-sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium-sized saucepan over medium heat (can also be heated in the microwave).
- Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes.
- Stir until smooth, then let stand at room temperature until the Ganache has completely cooled.
- With a hand mixer or wire, whisk beat until soft and fluffy. Spread the Ganache on the top of the cake.
