Chocolate Banana Cake with Espresso Fudge Frosting

bakerbynature.com

Diana

subheading: For the Chocolate Banana Cake:

1 and ⅓ cups all-purpose flour (158 grams)

¼ cup Dutch-processed cocoa powder (23 grams)

1 teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

1 teaspoon espresso powder

½ cup unsalted butter, at room temperature (113 grams)

1 cup granulated sugar (200 grams)

2 large eggs, at room temperature

1 and ½ cups mashed ripe bananas, about 3 medium bananas (355 ml)

2 teaspoons vanilla extract

½ cup sour cream, at room temperature (121 grams)

½ cup chocolate chips

subheading: For the Espresso Ganache Frosting:

6 ounces semi-sweet chocolate, finely chopped

¾ cup heavy cream

2 teaspoons espresso powder

1 Tablespoon unsalted butter, at room temperature and cut into tiny pieces

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