Banana Chocolate Cake with Chocolate Buttercream Frosting

I needed to make a birthday cake, and had some very ripe bananas on hand, so started looking for a banana cake recipe.  I found this recipe on Epicurious, and it seemed like it would work, and it would help me use up some sour cream aging in the fridge.  I needed to make a few changes to meet my available ingredients/equipment and desire for chocolate frosting.  The recipe below reflects my changes.IMG_2544

3 cups all-purpose flour
2 t baking soda
2 t kosher salt
1 1/2 c sugar
1 c unsalted butter, room temperature
1/2 c light brown sugar
3 eggs
1 1/2 t vanilla
2 very ripe bananas
1 cup sour cream
1 10-ounce bag mini chocolate chips

For cake:

Preheat oven to 350°F. Grease and flour 2 9” round cake pans )or line bottom of pans with parchment).  Whisk flour, baking soda, and salt in a medium bowl. Beat sugar, butter, and brown sugar in a large bowl until light and fluffy.  Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla, bananas and sour cream.

Add dry ingredients; beat on low speed just to blend. Fold in mini chips. Divide batter evenly among pans and bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 15 minutes. Turn cakes out of pans and let cool completely.

Chocolate Buttercream Frosting

8 oz. bittersweet or semisweet chocolate
1/2 c baking cocoa
7 T water
1 1/2 cc butter, room temperature
4 c confectioner’s sugar
2 t vanilla

Melt chocolate and cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary.  Allow to cool to room temperature.

Beat butter and 1/3 cup confectioner’s sugar in large bowl to blend.  Add melted chocolate, vanilla; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat until frosting is smooth.

For a flavor kick, stir a tablespoon of Kahlua in a the end.

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