Ingredients
- 4 bananas, sliced
- 1 oz (30 g) melted chocolate
- Cake:
- 3/4 cup (175 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 3 eggs
- 1-1/2 tsp (7 mL) vanilla
- 1/2 cup (125 mL) sour cream
- 3 cups (750 mL) sifted cake-and-pastry flour
- 1-1/2 tsp (7 mL) baking soda
- 4 oz (125 g) semisweet chocolate
- 1-1/2 cup (375 mL) chopped, smashed bananas
- White Chocolate Icing:
- 3 cups (750 mL) whipping cream
- 10 oz (300 g) white chocolate, chopped
- 1 tsp (5 mL) vanilla
- Dark Chocolate Ganache:
- 1/2 cup (125 mL) whipping cream
- 4 oz (125 g) Semisweet chocolate, chopped
Steps
- Cake: In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream. Combine flour, baking soda and chocolate; add in 3 additions to creamed mixture alternately with 2 additions of bananas, mixing just until flour is incorporated. Spoon into 2 greased 8-1/2-inch (2.25 L) springform pans, smoothing tops.
- Bake in 350°F (180°C) oven for 35 to 40 minutes or until tops spring back when touched. Let cool on rack for 20 minutes. Remove sides of pans; let cool completely.
- White Chocolate Icing: In saucepan, bring half of the cream to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, about 1 hour, whisking often.
- On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently fold into chocolate mixture. With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate.
- Spread top with 3/4 cup (175 mL) icing; cover with single layer of bananas, leaving 1/2-inch (1 cm) border. Cover with 1 bottom cake layer, cut side down; repeat with icing and bananas.
- Repeat with remaining top layer, cut side up, and some of the icing and bananas. Top with remaining cake layer, cut side down.
- Using palette knife, cover cake smoothly with remaining icing. Refrigerate until firm, about 1-1/2 hours.
- Dark Chocolate Ganache: Meanwhile, bring cream to boil; pour over chocolate in small bowl, whisking until melted. Let cool for 20 minutes or until room temperature and still pourable.
- Pour over centre of cake, spreading to edge with clean palette knife, if necessary, and letting some flow down sides.
- Refrigerate until firm, about 40 minutes, or for up to 1 day. To serve, drizzle melted chocolate with fork over remaining bananas; let set. Arrange on cake. Slice with serrated knife.
