Banana chip cake with whipped mocha frosting

 
                Banana Chip Cake with Whipped Mocha Frosting
 
 Recipe By     : Coffee Journal
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes/Cheescakes                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      large         ripe bananas
      1/2  cup           plain yogurt
    3      large         eggs
    2      teaspoons     vanilla extract
    3      cups          cake flour
    1 1/4  cups          sugar
    1 1/2  teaspoons     baking powder
    1      teaspoon      baking soda
      1/2  teaspoon      salt
   10      tablespoons   (1 1/4 sticks) unsalted butter -- room =
 temperature
    3      ounces        bittersweet chocolate -- coarsely chopped
                         --- FROSTING---
    3      cups          heavy cream
   12      ounces        bittersweet chocolate -- coarsely chopped
    2      teaspoons     instant espresso powder
 
 CAKE:  1.  Preheat oven to 350^ F.  Grease two 9" x 1 1/2" round cake pans.
 Line the bottoms with parchment or wax paper.  Grease again and flour.
 
 2.  In a food processor puree the bananas.  Blend in the yogurt.  Add the eggs
 and vanilla and pulse a few seconds to combine.  Set aside.  Whisk flour,
 sugar, baking powder, baking soda, and salt in medium mixing bowl.
 
 3.  In a large mixing bowl cream the butter with an electric mixer until
 smooth and light.  Add 1/2 the banana mixture and all the dry ingredients.
 Mix on medium speed two minutes until light and fluffy.  Add the rest of the
 wet mixture and beat on high speed for one minute.  Fold in grated chocolate.
 
 4.  Divide the batter evenly between the prepared pans, which should be half
 full.  Bake for 30-32 minutes or just until a toothpick inserted in the center
 comes out clean.  Cool on a rack for 5 minutes.  Run a small, metal spatula
 around the sides, then unmold and peel off the paper lining.  Cool the cake to
 room temperature before assembling.
 
 FROSTING:  1.  Heat cream and chocolate in a heave saucepan over low heat,
 stirring occasionally to melt and blend the chocolate.  Remove from the heat,
 stir in the powdered espresso, then pour into a clean dry container.  Once the
 cream reaches room temperture, cover directly with plastic wrap to prevent a
 skin from forming.  Chill in the freezer until very cold, about 1 hour, or
 refrigerate for up to 3 days.
 
 2.  Once the cake has cooled to room temperature, beat the ganache (do not use
 a whisk beater) on medium-low speed to soft peaks.  Increase to high speed and
 continue beating until the frosting reaches a thick spreading consistency.
 Spread the frosting immediately, while it is smooth.
 
 3.  Frost as desired for a festive look:  spread 3/4 cup of frosting between
 the layers and another 3/4 cup on top.  Mask the sides with a very thin layer.
 With a pastry bag fitted with a large open star tip pipe a continuous vertical
 pattern all around the sides.  Pipe stars around the top of the cake.
 Finished, the cake keeps refrigerated up to 3 days.  For best results slice
 the cake chilled, but let sit 1/2 hour at room temperature before serving.
 
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