Banana Chocolate Whiskey Cake

Preparation Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan.

Banana Mixture In a small bowl, mash the ripe bananas with a fork until smooth.

Chocolate In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring until smooth. Set aside to cool slightly.

Cake Batter In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Cake Batter Cont. Add the mashed bananas, melted chocolate, milk, and whiskey to the cake batter. Mix until well combined.

Dry Ingredients In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the cake batter, mixing until just combined. Do not overmix.

Baking the Cake Pour the cake batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely.

Whiskey Ganache To make the whiskey ganache, heat the heavy cream in a small saucepan over medium heat until hot but not boiling. Remove from heat and stir in the chopped chocolate until smooth. Stir in the whiskey. Let the ganache cool slightly before pouring it over the cooled cake.

Banana Cream To make the banana cream, whip the heavy cream in a mixing bowl until soft peaks form. Add the mashed banana, powdered sugar, and vanilla extract. Continue to whip until stiff peaks form.

Assembling the Cake Spread the banana cream over the top of the cake, covering the ganache layer. Use the back of a spoon to create swirls or peaks for decoration.

Chilling the Cake Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the ganache to set.

Enjoy! Serve the banana chocolate whiskey cake chilled and enjoy!