Easy snack cake that is incredibly chocolaty. Bananas add moisture but the cake does not taste like bananas at all.
- 400 grams (2 cups) white sugar
- 245 grams (1 3/4 cups) all purpose flour
- 100 grams (3/4 cup) cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 cup water
- 1/2 cup milk
- 1/2 cup oil
- 1.5 tsp vanilla extract
Preheat oven to 350 degrees. Grease a 9×13 baking pan with either with butter or nonstick spray. Do not flour the pan.
Combine sugar, flour, cocoa powder, baking powder, baking soda, and salt in a bowl and set aside.
In another large bowl, whisk together eggs, bananas, water, milk, oil, and vanilla. Add the dry ingredients to the wet ingredients and stir until combined. The batter will be somewhat thin. Pour into the pan and bake for 35 – 40 minutes or until a toothpick comes out clean. Remove and cool before serving.
I have made this cake topped with whipped chocolate ganache but it’s equally good and a little less sweet topped with whipped cream and drizzled with chocolate sauce. I prefer dark chocolate so I usually use Hershey’s Special Dark Cocoa Powder. This makes the cake dark, almost black, and if you’re a dark chocolate fan, it’s a little piece of heaven. You can use whatever cocoa powder you like; the cake will be very chocolaty no matter what variety of cocoa powder you use. This is not a barely-chocolate cake like Texas sheet cake. It is a chocolate punch in the face and it’s glorious.