This is a dark chocolate cake with creamy bananas and a coffee chaser!
The chocolate cake has a hint of coffee in it. The bananas are made better surrounded by fragrant vanilla and it all has more coffee and chocolate in the middle. You will be one Jumpy Monkey after all this chocolate, banana filled, coffee spiked dessert!
- 1 box of Duncan Hines Dark Chocolate Cake Mix
- 1 4oz. box of instant chocolate pudding mix
- 1 cup sour cream
- 3/4 cups coffee, room temperature
- 1/3 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- 1/2 cup sugar
- 2tsps vanilla extract
- 1 cup heavy cream
- 2 tsps. instant coffee
- 1 bag (12oz) chocolate chips
- 1 tsp. vanilla extract
- 3 medium bananas, sliced
- 3 medium bananas, sliced
- Preheat oven to 350 degrees F.
- Spray 2 8 or 9 inch round cake pans with cooking spray.
- In mixing bowl, blend together dry cake and pudding mixes with hand mixer, until no large lumps remain.
- Add other ingredients, Beat with mixer on low for 1 minute, scrape down sides of bowl, mix on medium for 2 minutes.
- Pour batter into prepared pans, try to have even amounts in pans, smooth out tops.
- Cake is done when toothpick inserted in center comes out clean, 32-40 minutes
- Cool on wire rack for 15 minutes.
- Remove from pans and cool completely, split each cake lengthwise
- Make Vanilla syrup by heating water and sugar, without stirring, until mixture just comes to a boil. Cool then add vanilla
- Make ganache by heating the cream just to a boil, and completely dissolving the coffee into it. Pour the hot mixture over the chocolate, stir until smooth and add vanilla.
- Assemble cake by putting one layer on a serving platter, brush it with some syrup, spread it with 1/4 of ganache, place 1 sliced bananas atop, brush on more syrup, cover with cake layer, repeat steps with other cake, then frost with chocolate frosting , decorate as desired.
