Fresh Banana Chocolate Cake

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1 1/4 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup butter, at room temperature

1 egg

1 teaspoon pure vanilla extract

1 cup cold, strong, brewed coffee

1/2 cup heavy cream (filling)

2 teaspoons granulated sugar (filling)

2 Tablespoons chocolate sprinkles (filling)

1-2 fresh bananas, sliced (filling)


1. Cake. Preheat oven to 3500 F. Grease and flour an 8 inch round cake pan. Into a medium sized bowl, sift together flour, cocoa, baking soda and salt.

2. In a mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy.

3. Add egg and vanilla and beat well. Add in the flour mixture, alternating with coffee. Beat until just combined. Transfer the batter to the baking pan.

4. Place into the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Remove and place the cake onto a wire rack.

5. Once cool, carefully scoop out center of cake. Crumble the scooped out portion into a small bowl.

6. Crumble. Using an electric mixer, beat heavy cream with sugar until stiff peaks form.

7. Assembly. Place the cake on a serving plate, place a layer of banana slices then the whipped cream and sprinkles. Finish by topping the whipped cream with cake crumbles.

Bon Appetit!

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