Today, I’ve got what I consider to be one of my most favourite recipes that I’ve made. My bananas n’ cream chocolate cake is similar to a German mole cake just in a different format. It’s made of perfectly tender chocolate cake, raspberry jam, bananas and of course piles of homemade whipped cream. Such a simple cake but it packs so much goodness.
Chocolate cake will forever be a favourite of mine so I love finding different ways to dress it up. This cake has the perfect combo of fruit, chocolate and cream and I cannot get enough. While it sounds like a lot, it’s actually so simple to make and the assembly only takes about 5 minutes once the cake has cooled.
This cake is larger and you don’t need a massive slice so it works great for family gatherings or potlucks as well. Although I’ll warn you, last time I brought this to families, every single person had a second slice. It’s that good, nobody could resist!
For some more chocolate recipes, check out my no bake brownie ice cream cake for a completely different take on chocolate or my double chocolate cookies.
Can I Use Overripe Banana?
No, I don’t recommend it in this recipe as it’s not getting baked. You want that fresh banana taste and texture.
If you have overripe bananas you need to use up, then try my banana snack cake instead or for a healthier treat, my healthy banana chocolate brownies.
Glass vs. Metal Pans
While I prefer the look of glass, it’s really not ideal for baking. Glass takes much longer to heat which can leave you with an overbaked cake on the sides and an underbaked and mushy cake in the centre. If you own a metal pain, then use that!
Can I Use Homemade Jam?
Absolutely, just make sure it’s not too runny. If you use store bought, I recommend adding 1 tsp lemon juice to the jam just to increase the tartness. I personally find store bought jams very sweet.
You can also try other flavour jams like blueberry or strawberry, but I think raspberry pairs the best.
Do I Need Homemade Whipped Cream?
No, you can use cool whip if you prefer but it will definitely be sweeter and not quite as luscious as homemade whipped cream.
Buttermilk Substitution
If you don’t have buttermilk, add 2 tbsp of white vinegar to a measuring cup. Then top it up with milk so you have 1 cup total. Stir it and let it sit for 10 minutes. This acts as a great buttermilk substitution.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Using room temperature ingredients allows everything to properly combine and will lead to a better bake.
- Make sure not to overmix the batter or you cake won’t turn out light and fluffy.
- Ensure your bananas are ripe for this recipe. Underripe won’t be as flavourful and will be harder to eat. Overripe will be mushy and a stronger flavour.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Cake Recipes
Today’s song is by one of my favourite artists and one his classics. Here’s Moondance by Van Morrison. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Bananas N’ Cream Chocolate Cake
Ingredients
- 1/2 cup (113g) unsalted butter , room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 cup buttermilk (*see notes if you don't have)
- 1/3 cup (75g) mayonnaise (not Miracle Whip)
- 1 tsp vanilla extract
- 1 3/4 cups (210g) AP flour
- 1/2 cup (50g) cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup boiling water
- 1 tsp ground espresso
- 5-6 medium bananas cut lengthwise in half
- 3/4 cup (about 250g) raspberry jam
- 1 tsp lemon juice (optional)
Whipped Cream
- 2 cups (440g) whipping cream
- 1/2 cup (70g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar (optional for stability)
Instructions
- Line or spray a 9×13 pan and set aside. Preheat the oven to 350℉.
- In the bowl of a stand mixer or a large mixing bowl, add the butter beat on high for 1 minute. Add in the granulated sugar and beat for an additional 2-3 minutes until light and fluffy.
- Add eggs, 1 at a time, mixing until combined. Then add the buttermilk, mayonnaise and vanilla and mix until combined.
- Add the flour, cocoa powder, baking soda, baking powder and salt and mix until almost combined. Then stir the espresso into the boiling water. Slowly pour the boiling water into the batter while mixing on low speed.
- Scrape down the sides and then beat on medium speed for an additional 2-3 seconds to ensure everything is combined. Pour the batter into the prepeared pan and bake for 25-30 minutes or until a toothpick comes out clean. Set the cake aside to cool.
- Once the cake has cooled, make your whipped cream by adding the whipping cream, powdered sugar, vanilla and cream of tartar if using into a large mixing bowl or bowl of stand mixer. Whisk on high speed until stiff peaks form. Set aside.
- In a small bowl, stir the 1 tsp lemon juice into your raspberry jam if you want it to be a little more tart, otherwise skip this step. Spread the jam on top of the cooled cake. Then lay the lengthwise cut banana on top so it covers the cake as best you can. I cut the banana as I need to make it fill in the gaps.
- Spread the whipped cream on top and then top with chocolate curls or sprinkles. Serve immediately and store any leftovers in the fridge. Enjoy!
