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​This is the best chocolate cake I’ve ever made! It’s so fudgy, moist and delicious. The ingredients are simple and super easy recipe to follow. The icing perfectly complements the cake. Do yourself a favor and save this recipe!
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Ingredients:​

1 3/4 cups (230 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
1 1/2 cups (350 grams) granulated white sugar
1 1/2 teaspoons (6 grams) baking soda
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) salt
1 cup (250 grams) 2 large, mashed ripe bananas
2 large eggs, at room temperature
1 cup (240 ml) drinking warm water (not hot)
1/2 cup (120 ml) vegetable oil, canola oil or light olive oil
1/2 cup (120 ml) milk, at room temperature ( I used 2% ) you can use whole milk
2 teaspoons (8 grams) pure vanilla extract


Instructions:
  • ​​Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan.
  •       In   a bowl mash 2 ripe bananas.
  • In a large bowl, sift together 1 3/4 cups flour, 3/4 cups cocoa powder. Add in, 1 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 cups granulated white sugar. Whisk and set aside.
  • In another bowl, whisk 2 eggs. Stir in mashed bananas, 1 cup warm water, 1/2 cup milk, 1/2 cup oil, and 2 teaspoons vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir, or whisk, until well combined.
  • Pour the batter into 9 inch prepared pan and bake for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove from oven and let cool on a wire rack. When completely cooled, frost with the   Ganache.​

​Chocolate Ganache:

1 1/2 cup (253 grams) semisweet or bittersweet chocolate chips
3/4 cup (180 ml) heavy whipping cream
1 1/2 tablespoon (21 grams) butter, cut into small pieces

Ganache:

 Heat the cream, chocolate chips and butter in a medium sized saucepan over medium heat. Stir until smooth. Remove from heat then let stand at room temperature until the Ganache has completely cooled. Then with a hand mixer or wire whisk beat until soft and fluffy. Spread the Ganache on the top of the cake. Serve and enjoy!
  • Serve and enjoy!
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