Chocolate Fudge Layered Banana Cake Cake:
2 1/2 c Cake flour; sifted
2 t Baking soda
1/2 t Salt
3/4 c Butter; unsalted & softened
1 3/4 c Sugar
2 1/2 c Bananas; mashed
2 Bananas; whole
4 Eggs
1 t Vanilla
1/2 c Chocolate chips; mini
Ganache Filling:
1/2 c Heavy cream
1/4 c Sour cream
9 oz Semisweet chocolate; finely chopped
Chocolate Glaze:
1/2 c Heavy cream
1 T Butter; unsalted
6 oz Semisweet chocolate; finely chopped
Preheat the oven to 350. Butter a 12 x 17" jelly roll pan. Line the pan with parchment paper, then butter and flour the paper. In small bowl, whisk together the flour baking soda and salt. In large bowl with electric mixer, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Beat in the mashed bananas and the vanilla. Beat in the flour mixture and the chocolate chips until smooth. Pour the batter into the prepared pan and bake for 20 to 25 minutes. Cool on a wire rack to room temperature. Loosen the cake with a spatula and carefully invert onto a large piece of foil. Cut the cake lengthwise into 2 pieces 5 x 15", trimming off the outside edges of the cake. For filling, in a heavy saucepan, bring the cream to simmer. Remove from the heat and stir in the sour cream. Pour the mixture over the chocolate in a medium bowl, then stir until smooth. Refrigerate until the filling firms up but is still spreadable. Spread the filling over one cake layer. Slice the 2 whole banana into 1/4" slices and arrange evenly over the ganache. Place the second cake layer on top. For glaze, In heavy medium saucepan, bring the cream to a simmer. Remove from the heat and stir in the butter and chocolate. Stir until smooth. Pour the warm glaze over the cake and smooth, allowing it to run down the sides. Place the cake in the freezer to firm to 30 to 40 minutes. Cut the cake crosswise into 8 slices and let sit at room temperature for 15 minutes before serving. Chocolate Fudge Layered Banana Cake printer friendly version located here. (Just the recipe. Nothing else.)
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