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Banana Split Chocolate Drip Cake

Banana Split Chocolate Drip Cake
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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.

Ingredients

Scale
  • 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

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.

Find it online: https://www.chyachya.com/banana-split-chocolate-drip-cake/