Ingredients

The following ingredients have 20 Servings
  • 1¾ cups all-purpose flour (250 grams)
  • 1¼ cups granulated sugar (250 grams)
  • ¾ cup unsweetened cocoa powder (65 grams, can also use Dutch-processed cocoa)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 eggs (room temperature)
  • ½ cup vegetable oil
  • ½ cup milk (room temperature)
  • ½ cup warm coffee
  • ½ cup warm water
  • 1½ teaspoons pure vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • 8 oz semi-sweet or bittersweet chocolate (chopped)
  • ¾ cup heavy whipping cream
  • 1 tablespoon unsalted butter (room temperature)

Instruction

  • Position the rack in the center of the oven.
  • Preheat oven to 350℉ (175°C) .
  • Grease and dust the pan with cocoa powder (or use non-stick spray) in a 9 x 13-inch pan.
  • Sift or whisk together all the dry ingredients in a large mixing bowl. Set aside.
  • In another medium-sized mixing bowl, whisk together all of the wet ingredients.
  • Gradually add the wet ingredients to the dry ingredients and whisk together until combined.
  • Pour the batter into the prepared pan.
  • Bake in a preheated oven for 35-40 minutes or until a wooden toothpick or skewer comes out clean and the cake springs back when the top is lightly pressed. 
  • Transfer pan on a wire rack to cool down completely before frosting (if using).