Chocolate-Covered Banana Cake with Strawberries and Cream Cheese Frosting
This moist banana cake is filled with a chopped strawberry mixture and decorated with both cream cheese frosting and a rich chocolate ganache. Fresh whole strawberries on top give an added burst of color and flavor to this extravagant cake.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 4 ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/2 package (16 ounces) Driscoll's Strawberries
Cream Cheese Frosting
- 8 ounces cream cheese, chilled
- 5 tablespoons unsalted butter, at room temperature
- 2 3/4 cups confectioners' sugar
- 1 tablespoon vanilla extract
- 8 ounces semisweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1 package (16 ounces) Driscoll's Strawberries
- Preheat oven to 375 degrees F. Lightly grease bottom and side of two 8-inch round cake pans. Line bottom of pans with rounds of parchment paper. Grease paper and dust pans with flour, tapping out excess. Set aside.
In a medium bowl, whisk together the flour, baking soda and salt; set aside.
Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pans.
Bake for 28 to 32 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Cream Cheese Frosting
- Combine the cream cheese and butter in a mixing bowl and beat on medium-high speed until light and fluffy, about 2 to 3 minutes. Reduce the mixer speed to low and gradually add the powdered sugar. Once it has been mostly incorporated, add the vanilla extract and increase the mixer speed to medium-high and beat until light and fluffy, about 2 to 3 more minutes, scraping the sides of the bowl as needed.
Filling and Assembly
- Place one cake layer on a serving platter. Cover with sliced strawberries and top with the second cake layer. Frost the cake with the cream cheese frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.
- Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Briefly heat the ganache mixture in a microwave for 15-20 seconds if it seems it's not warm enough to completely melt the chocolate. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
Final Assembly and Garnish
- Transfer the ganache to a 2-cup measuring cup. Slowly pour the chocolate ganache on top of the cake in the center, letting it push itself outward and flow over the sides of the cake. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Finish garnishing just before serving by placing whole strawberries over the top of the cake, pressing gently into the ganache. Keep leftover cake refrigerated.