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chocolate banana layer cake 567693601

Triple Chocolate Banana Layer Cake

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Rich Chocolate Banana Layer Cake! Moist chocolate chip banana layers with creamy banana filling & chocolate buttercream.
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Servings: 1
Course: Dessert
Cuisine: Cake
Ingredients Method Notes

Ingredients
  

FOR THE CAKE
  • 1 cup (226 g) unsalted butter at room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 1/3 cup (64 g) light brown sugar packed
  • 3 large eggs at room temperature
  • 1 1/2 cups (364 g) mashed bananas about 4 medium-sized
  • 1 tsp (4.2 g) vanilla extract
  • 2 1/2 cups (310 g) all purpose flour
  • 1/2 cup (75 g) dark cocoa powder
  • 1 tsp (4 g) baking powder
  • 2 tsp (8 g) baking soda
  • 1 tsp (5.6 g) salt
  • 3/4 cup (193 g) buttermilk at room tempetaure
  • 3/4 cup (176 g) sour cream at room temperature
  • 1/2 cup (93 g) mini chocolate chips before adding chocolate chips to cake batter, make sure to toss them in a little bit of flour. This helps prevent the chips from sinking to the bottom of the cake while the layers bake.
FOR THE BANANA CREAM FILLING
  • 1 1/2 oz (42 g) instant banana pudding must be instant, don't use sugar free
  • 7 oz (197 g) sweetened condensed milk
  • 1/2 cup (110 g) milk
  • 1 1/2 cups (322 g) heavy whipping cream
  • banana slices optional
FOR THE BUTTERCREAM
  • 2 cups (452 g) unsalted butter slightly cold
  • 10 oz (283 g) dark chocolate chips
  • 1/3 cup (77 g) heavy whipping cream
  • 5 cups (625 g) powdered sugar measured and then sifted
  • 1 tsp (4.2 g) vanilla extract
  • pinch of salt

Method
 

FOR THE CAKE
  1. Preheat oven to 325 degrees F. Spray three 8-inch pans or four 6-inch pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
  2. Cream the butter and sugars in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 minutes.
  3. Gradually add the eggs, scraping the bowl sides with each addition. Mix for about 2 minutes on medium speed after incorporating all eggs.
  4. Add the mashed bananas and vanilla. Stir until combined.
  5. Whisk the flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl.
  6. Combine the buttermilk and sour cream in a small mixing bowl. Whisk to combine.
  7. With the stand mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour. Mix just until combined.
  8. Stir in chocolate chips by hand.
  9. Divide the batter evenly among the three 8-inch pans (about 20 ounces each). Bake for 30 to 33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire cooling rack to cool completely.
  11. Make cake layers ahead of time, wrap them in plastic wrap, and store in the freezer. Allow cake layers to thaw for about 30 minutes before stacking and decorating.
  12. Do NOT use bake even strips on these cakes.
FOR THE BANANA CREAM FILLING
  1. Make this the day before assembling your cake for best results.
  2. In a medium mixing bowl, combine the pudding mix, sweetened condensed milk, and milk. Whisk until the pudding dissolves. Cover and refrigerate until the mixture sets.
  3. Meanwhile, whip the whipping cream until stiff peaks form.
  4. Once the pudding mixture has set, fold the whipped cream into the pudding.
  5. Do not add fresh bananas yet. Cover the banana cream filling and refrigerate overnight.
  6. Do not use fresh bananas in this cake unless serving the same day as assembly, as they will brown and not hold up overnight in the freezer or fridge.
FOR THE BUTTERCREAM
  1. Heat the cream in the microwave for 45 to 60 seconds. Pour the hot cream over the chocolate chips to melt. Stir until smooth and silky. Set aside.
  2. Cream the butter in a stand mixer fitted with a paddle attachment for about 2 minutes on medium-high speed.
  3. Slowly add the chocolate mixture, scraping down the bowl sides a few times. Mix on medium speed for about one minute after all chocolate is added.
  4. Mix in the vanilla and a pinch of salt.
  5. With the mixer on slow speed, gradually add the powdered sugar. Once all powdered sugar is added, mix the buttercream for a few more minutes on medium-high speed.
  6. Make buttercream ahead of time and store in an airtight container in the refrigerator. Allow buttercream to reach room temperature before using, and rebeat it briefly.
  7. If the buttercream seems soft, refrigerate it briefly.
ASSEMBLY
  1. Place the first cake layer, top side up, on a cake board or plate. Pipe a rim of buttercream around the cake edge to create a barrier for the banana cream filling.
  2. Evenly spread about 1 cup of banana cream filling over the cake layer. If serving the cake the same day, add sliced bananas; otherwise, omit them.
  3. Repeat these steps for the second cake layer.
  4. Place the final cake layer, top side down, on the banana cream filling. Apply a thin layer of buttercream around the entire cake for a crumb coat. Freeze the crumb-coated cake for 15 minutes.
  5. Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

Notes

Ingredient Swap: If I'm ever out of buttermilk or sour cream, which happens more often than I'd like to admit, I've found a good trick is to use whole milk