Top with remaining cake layer. Divide batter between prepared pans. Spray 2 (8-inch) round cake pans with baking spray with flour. This site uses Akismet to reduce spam. Save my name, email, and website in this browser for the next time I comment. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at low speed until smooth. Learn how your comment data is processed. Place 1 cake layer on a serving platter. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness. Line bottom of pans with parchment paper. Pipe another layer of tall buttercream circles. The Ultimate Mississippi Chocolate Mud Pie, 1 cup (220 grams) firmly packed dark brown sugar. Preheat oven to 325°F (170°C). Garnish with chopped chocolate, if desired. You have entered an incorrect email address! The iconic flavors of banana and chocolate meet in our whimsical naked cake. Starting from pastry edge and working toward center, pipe tall circles (about 1¾ inches at base of circle) on cake layer. Remove from pans, and let cool completely on wire racks. https://www.thespruceeats.com/chocolate-banana-cake-recipe-3053408 Use any remaining buttercream to fill in any holes and decorate top of cake. Slowly add flour mixture to brown sugar mixture, whisking just until combined. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, sift together confectioners’ sugar and cocoa. In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one … Let cool in pans for 10 minutes. Refrigerate in an airtight container for up to 5 days. Place Chocolate Buttercream in a piping bag fitted with a 9/16-inch (about ½-inch) round piping tip (Ateco #807). Increase mixer speed to medium, and beat until fluffy, 2 to 3 minutes. Slowly add sugar mixture, about 1 cup at a time, to butter mixture alternately with cream, about 1 tablespoon (15 grams) at a time, beating until smooth after each addition. In a large bowl, whisk together brown sugar, buttermilk, mashed banana, granulated sugar, oil, eggs, and vanilla. The iconic flavors of banana and chocolate meet in our whimsical naked cake. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness. Beat in vanilla. Level cakes, if desired. 2 cups (454 grams) unsalted butter, softened, 1 cup (85 grams) Dutch process cocoa power, 5 tablespoons (75 grams) heavy whipping cream. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes.
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