Triple Chocolate Banana Cream Cake
Is it weird that I want these girls to be my best friends? I was totally just like them when I was younger, except I couldn’t sing, I wasn’t cute, and I didn’t know the computer could be used for anything other than to play Oregon Trail.
It’s been SO FREAKING hot these past couple of days. Like seriously? It’s one thing to be disgusting and drenched in sweat at hot yoga… But at the office? In a dress? Wearing heels? Two words: blood blisters.
Whhaaaaat? Why didn’t I think of this like a bahzillion years ago?! I’m seriously considering a permanent makeover in the way I eat ice cream.
My boss fails to recognize me as my own person. She met my twin sister once for about 20 minutes, yet still insists on calling me by the wrong name every time I see her. Great, thanks so much. Now I can safely say I’ll have insecurity problems for the rest of the summer. So I brought this cake to work for lunch. It totally comforted me.
This cake. There is enough batter not just for one, but two. Yes, two cakes. That totally means I can have like, six pieces. Yup, that’s totally what it means.
The chocolate. Made with cocoa powder, milk, and dark chocolate. It stuffs the insides with rich, delicious goodness.
The whipped cream. Light and fluffy and spread perfectly across the top and in between the layers.
The bananas. Fresh and fruity and oh so sweet. Totally rad.
Don’t ask me for this recipe because my mouth is full. Just read on, please.
Triple Chocolate Banana Cream Cake
Adapted from my chocolate fudge cake recipe
1 1/4 cups cake flour
1 1/2 cups rolled oats, finely ground
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder
1 cup cane sugar
2 large eggs
6 oz vanilla yogurt
1/2 cup coffee
1 cup milk
3/4 cup very ripe mashed bananas
2 tsp vanilla
25 grams (.90 oz) milk chocolate, shaved
25 grams (.90 oz) dark chocolate, shaved
1 1/2 cups cool whip
1 medium banana, sliced
(makes 10 slices)
Preheat oven to 350 degrees and coat one, 8-inch round cake and one 9-inch round cake pan with non-stick spray.
Place rolled oats in food processor and blend until finely processed into a flour mixture. Transfer to a large bowl and add cake flour, baking powder, baking soda, unsweetened cocoa, sugar, and salt. Stir well.
Beat eggs in a large, separate bowl. Add in yogurt and vanilla and stir together. Pour in coffee, then milk.
Make a well in the center of the flour mixture and pour in the liquid mixture. Beat on a medium speed for 2-3 minutes or hand mix the batter until incorporated. Reduce speed and add in the mashed bananas and continue to mix well.
Lastly, fold in chopped pieces or shavings of your dark and milk chocolates. Stir batter once more.
Distribute cake batter into the two prepared round cake pans and bake for 35-40 minutes, or until a toothpick comes out clean (times vary depending on the size of the pans). Remove from oven and let sit in the pan until cooled.
Once the cakes have cooled, place the larger cake on a flat surface or plate. Using a spatula, spread cool whip over the top until it is fully covered. Place the second, smaller cake on top of the first one. Cover the second cake with the remaining cool whip. Lastly, place the sliced banana pieces on the edges of the bottom layer that remains visible. Use the leftover slices to trim the edges of the top cake as well.
Once done, let sit the in refrigerator until ready to eat or serve immediately.
The cake also sounds fitting for a Father’s Day dessert, no? Happy noming!
Nutritional information: 330 calories, 7.5g fat (4 sat, 1.5 mono), 60g carbs, 8g protein, 4g fiber