Banana Chip Cake with Whipped Mocha Frosting - bananas ripe

Method

• Preheat oven to 350F (180C).
• Grease two 9 inch round cake pans.
• Line the bottoms with parchment or wax paper.
• Grease again and flour.
• In a food processor puree the bananas.
• Blend in the yogurt.
• Add the eggs and vanilla and pulse a few seconds to combine.
• Set aside.
• Whisk flour, sugar, baking powder, baking soda, and salt in medium mixing bowl.
• In a large mixing bowl cream the butter with an electric mixer Add 1/2 the banana mixture and all the dry ingredients.
• Mix on medium speed two minutes until light and fluffy.
• Add the rest of the wet mixture and beat on high speed for one minute.
• Fold in grated chocolate.
• Divide the batter evenly between the prepared pans, which Bake for 30 to 32 minutes or just until a toothpick inserted in the center comes out clean.
• Cool on a rack for 5 minutes.
• Run a small, metal spatula around the sides, then unmold and peel off the paper lining.
• Cool the cake to room temperature before assembling.
• Heat cream and chocolate in a heave saucepan over low heat, stirring occasionally to melt and blend the chocolate.
• Remove from the heat, stir in the powdered espresso, then pour into a clean dry container.
• Once the cream reaches room temperture, cover directly with plastic wrap to prevent a skin from forming.
• Chill in the freezer until very cold, about 1 hour, or refrigerate for up to 3 days.
• Once the cake has cooled to room temperature, beat the soft peaks.
• Increase to high speed and continue beating until the frosting reaches a thick spreading consistency.
• Spread the frosting immediately, while it is smooth.
• Frost as desired for a festive look: spread 3/4 cup of frosting between the layers and another 3/4 cup on top.
• Mask the sides with a very thin layer.
• With a pastry bag fitted with a large open star tip pipe a continuous vertical pattern all around the sides.
• Pipe stars around the top of the cake.
• Finished, the cake keeps refrigerated up to 3 days.