Banana Chocolate Cake

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Recipe summary

This moist banana chocolate cake by Melissa Lam is nothing like the classic dense versions of the past, with creamy mousse filling and white chocolate cream cheese frosting-- who can resist?

For more information visit Recipe to Riches!

Preparation time:
Cooking time: 25 minutes
Yield: 12

Ingredients

Chocolate Mousse Filling

2 cups 35% whipping cream
12 ounces dark chocolate, chopped

Banana Cupcakes

1/2 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1 egg, at room temperature
1 teaspoon vanilla
3/4 cup mashed ripe banana (about 2)
1 1/4 cubes all-purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

White Chocolate Cream Cheese Frosting

2 ounces white chocolate, chopped
6 ounces cream cheese
1/2 cup icing sugar
3 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla

Directions

Chocolate Mousse Filling

In small saucepan, heat cream until almost boiling. Remove from heat. Stir in chocolate until melted. Cool to room temperature. Chill until cool, about 3 hours.
In stand mixer fitted with whisk attachment, beat chocolate-cream mixture until fluffy. Place in refrigerator.

Banana Cupcakes

Preheat oven to 350F (180C). Line 12 cup muffin tin with paper liners.
In stand mixer fitted with paddle attachment, beat butter with sugar until fluffy, scraping down side of bowl as needed. Beat in egg and vanilla. Beat in mashed banana. In separate bowl, whisk together flour, allspice, cinnamon, nutmeg, baking powder, baking soda and salt. Beat half of flour mixture into butter mixture. Beat in half of buttermilk; repeat. Spoon evenly into prepared muffin tin.
Bake in centre of oven until tester inserted in centre comes out clean, about 20 to 25 minutes. Take cupcakes out of tin; cool on rack.

White Chocolate Cream Cheese Frosting

Place white chocolate in microwave safe bowl. Microwave on HIGH 20 seconds at a time, stirring each time, until melted and smooth. Set aside to cool to room temperature.
In stand mixer fitted with paddle attachment, beat cream cheese until smooth. Add sugar; beat just until combined. Beat in butter and vanilla just until combined; do not overbeat. Using rubber spatula, stir in cooled white chocolate.
To assemble, cut off domed tops of cupcakes. Divide Chocolate Mousse Filling among cupcakes. Pop domes back on cupcakes and spread with White Chocolate Cream Cheese Frosting.