Chocolate-Banana Cake Recipe

This cake is the combination of two really yummy recipes, and neither is all that hard to make! I took it to a meeting with me, and it was gone within 10 minutes!

What You Need:
My Banana Cake Recipe
My Chocolate Buttercream Recipe
Extra Chocolate for Drizzling

Make the Banana Cake:

For whatever reason, this banana cake is my absolute favorite! For this cake, I baked it in my 8"x3" round pan. It takes at least an hour to bake at 350-degrees (F) in this pan. (Less in other pans, see the original recipe for other baking pans.)
If you are not patient, the cake can, and will, fall in the center. So, give it time. It bakes rather dark on the outside. (See my post about Why Do Cakes Fall? for more info about this.)

Let the cake cool.

Make the Chocolate Icing:

This icing has become known as the "chocolate cloud icing" in my house after my husband called it that they first time he tried it.

It is best to make the icing just before you use it, rather than making it ahead of time and storing it because once you refrigerate it, you will have to re-whip it to get it back to a spreading consistency, and I've had some trouble with waiting on that, as well.

Assemble & Decorate the Cake:

Because I wasn't patient and the cake fell, I needed to level off the top of the cake a little after it fell in the center.

I then "torted" the cake - cut it in half, to make layers. I wanted three layers, but my short cake didn't allow for that. So, I ended up with just the two, and spread about 1/2 cup icing in the center. Remember that you always want the bottom of your cake to become your top when you decorate.

I used the "rough icing" technique to cover this cake. You want to use a thick layer of icing. spread it so that it hangs over the side of the cake (like you see above)... then cover the sides.
Click the link to see my complete tutorial on How to Ice a Cake.

You don't have to worry too much about how smooth or even the icing is because you're then going to just rough it up... use a spoon and just make small divots and peaks in the icing. I prefer a small spoon to the spatula just because I think it makes the right "shape" better on the icing.

I then used a small squeeze bottle with melted chocolate to drizzle the cake with dark chocolate.
I always store this cake in the refrigerator.

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