Banana Cake with Chocolate Fudge Frosting

A few years ago I went to a birthday party and was surprised to find an unusual and delightful cake. It was a banana cake with a rich chocolate frosting. I love most things that combine chocolate and banana so it was an instant favorite. I noticed that I had a few browning bananas the other day, and being tired of muffins and bread, decided a cake would be a great way to go. This is one of those cakes that improves with age. It was better on day three than it was right after I frosted it because the flavors had blended together even more than they did to begin with. I hope you enjoy it as much as we did!

Banana Cake with Chocolate Fudge Frosting

For the cake:
2 1/4 cups sifted cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup lightly mashed banana, about 2 or 3
1/4 cup plain yogurt or buttermilk
1 teaspoon vanilla
1/2 cup (1 stick) butter, softened
1 cup plus 2 tablespoons sugar
2 large eggs

For the frosting:
1/2 cup (1 stick) butter
1/2 cup cocoa
1 oz. unsweetened baking chocolate, chopped
3 2/3 cups powdered sugar
1 1/2 teaspoons vanilla
dash salt
1/3 cup water

1. Preheat the oven to 350º. Grease and flour two 9x2-inch round cake pans. Line the bottom of the pans with wax paper or parchment paper.

2. In a medium bowl, sift or whisk together the flour, baking soda, baking powder, and salt. Set aside. In another medium bowl, combine the bananas, yogurt or buttermilk, and the vanilla.

3. In a large bowl, beat the butter until lightened in color and creamy, about 1 minute. Slowly add the sugar to the butter and continue to beat for about 5 minutes, until the mixture is light and fluffy. Add the eggs one at a time and beat after each addition.

4. Add the flour mixture alternately with the banana mixture while mixing on low speed. Begin and end with the flour mixture. Pout the batter into the prepared pans and smooth the top.

5. Bake for 18 to 20 minutes, or until lightly browned and a toothpick comes out clean when poked into the center. Allow to cool for at least 10 minutes, then remove the cakes from the pan to a cooling rack and allow to cool completely.

6. When the cake has cooled and you are ready to assemble it, begin making the frosting. In a medium saucepan, melt the butter over low heat. When the butter has melted, add the chopped chocolate and the cocoa. Using a whisk, stir until melted and smooth. Remove from heat. Add the powdered sugar, salt, and vanilla alternately with the water. Continue whisking until the frosting is smooth and creamy. If the frosting is too thick, add more water, 1/2 teaspoon at a time, until the frosting is thinner and the right consistency.

7. As soon as the frosting is finished, assemble the cake. If you wait too long, the frosting will set up and will not spread as easily. Spread frosting on the bottom layer of the cake, top with the second layer, and continue frosting.

Adapted from the Joy of Cooking and Hershey's Best Loved Recipes.