Chocolate Banana Cake
Submitted by jennyscraft
A light chocolate banana layer cake with bittersweet chocolate, fresh bananas blended into the batter, and layers of banana cream and sliced bananas. Dusted with powdered sugar for an elegant finish.
YIELD
16 servingsPREP
20 minCOOK
25 minREADY
80 minThis isn’t your heavy, fudgy chocolate cake. It’s something far more refined. Pureed bananas and melted bittersweet chocolate fold into airy whipped egg whites and cake flour, creating layers that are light, moist, and intensely flavorful.
Each layer gets split in half, then filled with banana cream and fresh banana slices. Four layers of chocolate cake, three layers of banana filling, all dusted with confectioners’ sugar on top.
It’s the kind of cake that feels European and elegant without being fussy. No heavy frosting, no fondant. Just pure chocolate and banana in every forkful.
Chef Tips
- Beat the egg whites until they hold their shape firmly; they’re the only leavening in this cake
- Fold the egg whites in gently, a third at a time, to keep maximum volume in the batter
- Use a serrated knife to split the cooled layers evenly; a sawing motion works better than pressing down
- Slice the filling bananas thin (about ⅛ inch) so the layers sit flat and the cake doesn’t shift
Ingredients
Directions
Butter two, 8 inch round pans.
Line them with wax paper, butter the paper and flour the pans.
Place two bananas and the milk in a electric blender or food processor.
Blend at low speed until homogenized.
Set aside.
In top of a double boiler, over hot, but not simmering water, melt the chocolate.
Set aside.
Preheat oven to 325℉ (160℃).
Beat egg whites with ½ cup sugar until peaks keep their shape.
Set aside.
Beat the yolks with the remaining ¼ cup sugar until thick and ribbonlike.
Fold the bananas and the chocolate into the beaten egg yolk.
Alternately, a third at a time, fold the beaten egg whites and the flour into the chocolate mixture.
Mix only until smooth.
Do not overmix.
Divide batter equally between the prepared pans and bake in the preheated, 325℉ (160℃) oven until a knife inserted into the centre comes out clean, about 25 minutes.
Cool two minutes in the pans, then gently invert on a cooling rack.
When cool, split each layer.
Peel and cut three banaas into ⅛ inch segments.
Place banana slices on the cream.
Assemble the cake with the cream and banana slices between layers.
Sprinkle the top with confectioners’ sugar.
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