Banana Cacao Cake with Chocolate Fudge Frosting
Most ridiculously amazing, rich, decadent, soft, and moist all at the same time chocolatey perfection! This is, hands down, the BEST banana chocolate cake we've ever had. Totally irresistible. This one takes the cake and is what you've been dreaming of. The right balance of all the heavenly goodness and with the added Suncore Foods® Cacao Nibs for the extra crunchiness. Don't throw away those brown bananas. Save them and make this delicious Banana Cake! There's no a sweeter way to use overripe bananas!
3 cups all-purpose flour
1 cup brown sugar
1/2 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
4 large eggs (room temperature)
1 cup sour cream(room temperature)
1/2 cup Suncore Foods® Cacao Nibs
3/4 cup olive oil
1 tsp salt
1 tsp cinnamon powder
1 tsp vanilla extract
1 cup mashed overripe banana
4 sticks unsalted butter (softened to room temperature)
2 cups confectioners sugar
2 tbsp heavy cream
4 oz 70% good quality chocolate bar
A generous pinch of salt
3 tbsp cocoa powder
1 tsp espresso powder
1. Preheat oven to 350 F.
2. Grease a 9x13 “ sheet cake pan. Set aside.
3. In a large bowl using a hand mixer beat together the eggs, oil, brown sugar, sugar vanilla extract, and sour cream until well combined.
4. Now dump in all the dry ingredients and beat till well combined. Lastly, fold in the cacao nibs and pour into the prepared sheet cake pan and bake for 30-40 mins till done.
5. For the chocolate fudge frosting , melt the chocolate and set aside to cool at room temperature. Beat the butter for 2 mins. Then add the powdered sugar, salt, vanilla, cocoa powder and beat for 1 to 2 mins until smooth. Then add the melted cooled chocolate beat well till the color is well incorporated. Add in the heavy cream and espresso powder and beat until well mixed. Frost as desired.