Chocolate Banana Cream Cake is a showstopping dessert that layers moist chocolate cake with a luscious banana cream filling, all topped with silky chocolate ganache and a medley of classic sundae-inspired toppings. Perfect for celebrations or whenever you want to impress, this cake delivers the irresistible combination of chocolate and banana in every decadent bite.
Why You’ll Love This Recipe
This recipe combines rich, tender chocolate cake with a light, fluffy banana cream that adds freshness and sweetness. The smooth ganache glaze adds elegance and richness, while the toppings provide fun texture and flavor. Though impressive in appearance, the cake is simple to assemble and can be made ahead, making it perfect for birthdays, holidays, or any special occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate cake
2 cups all-purpose flour
1 cup cocoa powder
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
For the banana cream filling
2 ripe bananas, mashed
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
For the chocolate ganache
1 cup semi-sweet chocolate chips
½ cup heavy cream
For the topping
1 cup whipped cream
sliced bananas
maraschino cherries
chocolate chips
crushed nuts
chocolate shavings
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until combined. Slowly stir in the hot water until smooth.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the banana cream filling, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, and continue whipping until stiff peaks form. Fold in the mashed bananas.
For the ganache, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for 1 minute. Stir until smooth.
Place one cake layer on a serving plate. Spread the banana cream filling evenly over the layer. Top with the second cake layer.
Pour the ganache over the top, allowing it to drip down the sides.
Garnish with whipped cream, sliced bananas, maraschino cherries, chocolate chips, crushed nuts, and chocolate shavings as desired.
Servings and timing
This recipe yields 12 servings.
Preparation time: 30 minutes
Cooking time: 35 minutes
Total time: about 1 hour 5 minutes, plus cooling
Variations
Use chocolate sponge cake for a lighter texture.
Add a layer of sliced fresh bananas between the cakes for extra fruitiness.
Replace the chocolate ganache with caramel sauce for a twist.
Swap maraschino cherries for fresh cherries or strawberries.
Use dark chocolate chips in the ganache for a more intense chocolate flavor.
Storage/reheating
Store the assembled cake in the refrigerator, covered, for up to 3 days.
It is best served chilled or at room temperature. The cake is not suitable for reheating, but individual slices can be frozen for up to 1 month. Thaw in the refrigerator before serving.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the filling a day in advance. Assemble the cake just before serving for the freshest taste.
Can I use store-bought whipped cream for the filling?
Homemade whipped cream gives better structure and flavor, but store-bought can be used in a pinch.
How do I prevent the cake layers from sticking to the pans?
Grease and flour the pans well, or line the bottoms with parchment paper circles.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.
What is the best way to slice the cake cleanly?
Use a long, sharp knife wiped clean between slices for neat cuts.
Can I use milk chocolate instead of semi-sweet for the ganache?
Yes, but the ganache will be sweeter.
How ripe should the bananas be?
Use fully ripe bananas with brown spots for the best flavor in the cream filling.
Can I make cupcakes instead of a layer cake?
Yes, bake for about 18-20 minutes and fill with the banana cream using a piping bag.
Is it necessary to use hot water in the cake batter?
Yes, it helps bloom the cocoa powder and creates a smoother batter.
How do I store leftover ganache?
Refrigerate in an airtight container for up to a week. Rewarm gently before using.
Conclusion
Chocolate Banana Cream Cake is a stunning dessert that combines the best of rich chocolate cake and light, fruity banana cream. The ganache glaze and festive toppings make it an irresistible treat for any special occasion. Easy to assemble and sure to impress, this cake is perfect for chocolate and banana lovers alike.
Chocolate Banana Cream Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Banana Cream Cake features rich, moist chocolate cake layers filled with fluffy banana cream and topped with silky chocolate ganache. Finished with whipped cream, bananas, and cherries, it’s the ultimate chocolate banana dessert for any occasion!
Ingredients
For the Chocolate Cake:
-
2 cups all-purpose flour
-
1 cup cocoa powder
-
1 1/2 cups granulated sugar
-
1 1/2 tsp baking powder
-
1 tsp baking soda
-
1/2 tsp salt
-
1 cup buttermilk
-
1/2 cup vegetable oil
-
2 large eggs
-
1 tsp vanilla extract
-
1 cup hot water
For the Banana Cream Filling:
-
2 ripe bananas, mashed
-
1 cup heavy cream
-
1/2 cup powdered sugar
-
1 tsp vanilla extract
For the Chocolate Ganache:
-
1 cup semi-sweet chocolate chips
-
1/2 cup heavy cream
For the Topping:
-
1 cup whipped cream
-
Sliced bananas
-
Maraschino cherries
-
Chocolate chips
-
Crushed nuts
-
Chocolate shavings
Instructions
-
Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, oil, eggs, and vanilla. Gradually add to dry ingredients, mixing until combined.
Stir in hot water until batter is smooth. -
Bake the Cake:
Divide batter between pans. Bake 30-35 minutes or until a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to wire racks to cool completely. -
Make the Banana Cream Filling:
Beat heavy cream to soft peaks. Gradually add powdered sugar and vanilla; beat to stiff peaks.
Fold in mashed bananas gently. -
Prepare the Ganache:
Heat heavy cream until simmering. Pour over chocolate chips; let sit 1 minute, then stir until smooth. -
Assemble the Cake:
Place one cake layer on serving plate. Spread banana cream over it. Top with second cake layer.
Pour ganache over cake, letting it drip down the sides. -
Add Toppings:
Decorate with whipped cream, sliced bananas, cherries, chocolate chips, crushed nuts, and chocolate shavings.
Serve immediately or refrigerate.
Notes
-
For extra banana flavor, add banana slices between layers.
-
Use dark chocolate chips for a richer ganache.
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Best served within a day for freshest banana cream texture.
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