Banana Split Chocolate Drip Cake

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Description:

This Banana Split Chocolate Drip Cake takes all the flavors of a classic banana split sundae—chocolate, bananas, strawberries, and whipped cream—and turns it into a stunning cake. With layers of banana-flavored cake, chocolate ganache drip, and a mix of delicious toppings, this cake is as delightful as it is beautiful. Perfect for birthdays, celebrations, or any dessert lover!

Ingredients (Quantities):

For the Banana Cake:

  • All-purpose flour: 2 ½ cups
  • Baking powder: 2 teaspoons
  • Baking soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Unsalted butter: ½ cup, softened
  • Granulated sugar: 1 ¼ cups
  • Brown sugar: ½ cup
  • Eggs: 3 large
  • Vanilla extract: 2 teaspoons
  • Mashed ripe bananas: 1 cup (about 2 large bananas)
  • Buttermilk: ¾ cup

For the Chocolate Drip:

  • Semi-sweet chocolate chips: 1 cup
  • Heavy cream: ½ cup

For the Toppings:

  • Fresh strawberries: 1 cup, halved
  • Pineapple chunks: ½ cup
  • Whipped cream: 1 cup
  • Maraschino cherries: 8-10
  • Crushed peanuts: ¼ cup (optional)
  • Sprinkles: 2 tablespoons (optional)

Optional Ingredients:

  • Hot fudge sauce: For an extra layer of chocolate drizzle
  • Chocolate shavings: For decoration
  • Additional banana slices: For garnish

Instructions:

1. Make the Banana Cake:

  • Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
  • In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Add the mashed bananas and mix until well combined. Alternate adding the flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
  • Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then remove from pans and cool completely on wire racks.

2. Prepare the Chocolate Drip:

  • Place chocolate chips in a heatproof bowl. Heat the heavy cream until just boiling, then pour over the chocolate chips. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow to cool slightly.

3. Assemble the Cake:

  • Place one cake layer on a serving plate. Top with a thin layer of whipped cream and a few sliced strawberries. Repeat with the next layer.
  • Place the final cake layer on top. Pour the chocolate drip over the top, allowing it to drip down the sides.

4. Decorate the Cake:

  • Pipe whipped cream around the edges. Arrange fresh strawberries, pineapple chunks, maraschino cherries, and banana slices on top. Sprinkle with crushed peanuts and sprinkles if desired.

Tips for Success:

  • Room Temperature Ingredients: For a smoother batter and even baking, use room-temperature eggs and butter.
  • Chocolate Drip: Allow the chocolate ganache to cool slightly before dripping to control the thickness and drip length.
  • Assemble with Care: Ensure each cake layer is fully cooled before stacking to prevent melting the whipped cream.

Recommendations:

  • Storage: Store in the refrigerator for up to 3 days. Cover loosely with plastic wrap.
  • Serving Suggestion: Serve slices with a scoop of vanilla or chocolate ice cream for an extra treat.

Nutrition (per serving, estimated):

  • Calories: 520
  • Protein: 7g
  • Fat: 28g
  • Carbohydrates: 62g
  • Fiber: 4g
  • Sugars: 38g
  • Sodium: 290mg

This Banana Split Chocolate Drip Cake is a show-stopping dessert that combines fun flavors and textures for a truly decadent treat!

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