Chocolate Banana Cake: Preheat oven to 350 degrees F
(180 degrees C) and place rack in the center of the oven. Butter, or spray with
a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together
the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set
aside. In another large bowl, whisk
together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add
the wet ingredients to the dry ingredients and stir, or whisk, until combined.
You will notice that the batter is quite thin. Pour the batter into the prepared
pan and bake for about 35 to 40 minutes or until a toothpick inserted in
the center of the cake comes out clean.
Ganache: Place the chopped
chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat
the cream and butter in a medium sized saucepan over medium heat (can also be
heated in the microwave). Bring just to a boil. Immediately pour the boiling
cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
When Ganache has completely cooled, beat until soft and fluffy (I use a wire
whisk). Then spread the frosting on top of the cake. Can garnish with dried