A super easy, delicious and moist banana chocolate cake. No whipping or machine required!
Ingredients:
- 1 cup (200 g) caster sugar
- 1 cup (130 g) all-purpose flour
- ⅓ cup (35 g) unsweetened cocoa powder (I’m using regular)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 very ripe large banana – mashed with fork
- ½ cup (120 ml) warm water
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) vegetable oil
- ¾ tsp pure vanilla extract
- Chocolate Ganache:
- 4 oz (110 g) semisweet or bittersweet chocolate chips
- ¾ cup (180 ml) heavy whipping cream
- ½ tbsp (7 g) unsalted butter
Full instructions:
- Preheat oven to 180°C/350°F.
- In a large bowl, add in flour, sugar, cocoa powder, salt, baking powder and baking soda and mix well. Set aside.
- In another medium bowl, add in mashed banana, egg, milk, warm water, oil, vanilla extract and mix well.
- Add the wet ingredients to the dry ingredients and mix gently, until just combined. Do not overmix or the cake will be tough.
- Pour the watery batter into a 20 x 20 greased square cake tin or sheet pan and bake for 25 mins or until a skewer inserted comes out clean.
- Let it cool in the cake tin set on a wire rack. You could choose to remove the cake from the cake tin or leave it in.
- Prepare the chocolate ganache by melting the 3 ingredients in a microwave or in a heatproof bowl set over a pot of simmering water. Let it cool completely.
- Drizzle the ganache and spread all over the cake with a flat spatula or butter knife.
- Let it set in the fridge for 30 mins before cutting.
- Optional: top with your favorite crushed nuts (i.e almonds, walnuts, etc) or sprinkle funfetti color sprinkles all over.
