Introduction
Indulge in the ultimate Banana Split Chocolate Drip Cake and let every bite whisk you away to dessert heaven! This delightful creation is perfect for birthdays, parties, or just because you deserve a slice of pure joy. The combination of rich chocolate cake, creamy banana filling, and luscious chocolate ganache is a treat that will leave everyone wanting more.
Detailed Ingredients with measures
- For the Chocolate Cake:
- 1 cup hot water
- 2 large eggs
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup cocoa powder
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- For the Banana Cream Filling:
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- For the Topping:
- 1 cup whipped cream
- Sliced bananas
- Maraschino cherries
- Chocolate chips
- Crushed nuts
- Chocolate shavings
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour
- Yield: 12 servings
Directions
1. Bake the Chocolate Cake: Preheat your oven to 350°F (175°C) and grease up three 8-inch round cake pans. Mix together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla, then beat until smooth. Stir in the hot water, split the mix between the pans, and pop them in the oven for 25-30 minutes. Cool them down completely before the main event.
2. Whip Up the Banana Cream Filling: Whisk heavy cream until it peaks. Fold in mashed bananas, powdered sugar, and vanilla for a creamy dream.
3. Make That Ganache Drip: Heat heavy cream until it’s just simmering, pour over chocolate chips, let it sit for 2 minutes, then stir until you have a shiny, silky ganache.
4. Build That Cake: Layer the chocolate cake with banana cream filling between each layer. Pour over the ganache, letting it beautifully drip down.
5. Add the Toppings: Crown your creation with whipped cream, banana slices, maraschino cherries, chocolate chips, crushed nuts, and chocolate shavings for that ultimate dessert flair.
Nutritional Information: Each serving is approximately 550 kcals with 60g carbs, 6g protein, and 33g fat. Enjoy every bite of this heavenly cake!
Detailed Directions and Instructions
1. Bake the Chocolate Cake
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well incorporated. Add the buttermilk, vegetable oil, eggs, and vanilla extract, and beat the mixture until smooth. Gradually stir in the hot water until fully combined. Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before transferring them to a wire rack.
2. Whip Up the Banana Cream Filling
In a chilled mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the mashed bananas, powdered sugar, and vanilla extract until everything is well combined and creamy.
3. Make That Ganache Drip
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove it from the heat and pour it over the semi-sweet chocolate chips in a mixing bowl. Let it sit for about 2 minutes to allow the chocolate to melt. Then, stir the mixture until it becomes shiny and smooth, creating a silky ganache.
4. Build That Cake
Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of the banana cream filling over the top. Place the second cake layer on top and repeat the process, adding filling between each layer. Finally, place the last cake layer on top, and pour the chocolate ganache over the cake, allowing it to drip down the sides elegantly.
5. Add the Toppings
Top your cake with whipped cream, arranging spoonfuls decoratively on the surface. Add sliced bananas, maraschino cherries, chocolate chips, crushed nuts, and chocolate shavings to create an eye-catching dessert presentation.
Notes
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
For best results, serve the cake chilled, as this enhances the flavors and textures of the banana cream filling and ganache.
Customization
Feel free to adjust the toppings according to personal preference; you can add other fruits, sprinkles, or your favorite nuts for added flavor.
Cook techniques
Preparing Cake Pans
Before baking, ensure that your cake pans are properly greased and floured to prevent sticking. This will help maintain the shape of the layers as you remove them from the pans.
Mixing Cake Batter
When combining the wet and dry ingredients, mix until just combined to avoid overmixing. This keeps your cake light and fluffy.
Cooling the Cakes
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. This prevents them from breaking apart.
Whipping Cream
Ensure your heavy cream is chilled before whipping. Whip until soft peaks form, and be careful not to overwhip, which can lead to a grainy texture.
Making Ganache
When preparing ganache, make sure the heavy cream is heated until just simmering, then pour it over the chocolate chips. Allow it to sit before stirring to achieve a smooth consistency.
Layering the Cake
When building the cake, use an offset spatula to spread the filling evenly between the layers, ensuring they are uniform for a beautiful cake.
Dripping Ganache
To achieve the perfect ganache drip, pour it over the center of the cake and let it naturally flow down the sides. Adjust the thickness of the ganache by varying the ratio of chocolate to cream.
Decorating the Cake
Be creative with toppings! Use fresh banana slices, maraschino cherries, and chocolate shavings for an appealing and delicious finish.
FAQ
Can I use a different type of flour for the cake?
Yes, you can use cake flour for a lighter texture, but the ratios may need to be adjusted.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make this cake in advance?
Absolutely! You can bake the cakes a day ahead and assemble them just before serving to maintain freshness.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, ensuring that other ingredients are also gluten-free.
What can I use instead of buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Can I freeze the cake layers?
Yes, you can freeze the cake layers wrapped tightly in plastic wrap. Thaw them in the fridge before assembling.
Conclusion
This Banana Split Chocolate Drip Cake promises a delightful combination of flavors and textures, perfect for any celebration or a sweet treat just because. Enjoy every slice!
