Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-cup bundt pan or spray with baking non-stick spray; set aside.
Step 2
In the bowl of your stand mixer fitted with a paddle attachment, combine the
Banana Cake Mix (1 pckg)
,
Banana Cream Instant Pudding Mix (1 pckg)
,
Sour Cream (240 g)
,
Eggs (4)
,
Water (120 mL)
,
Vegetable Oil (120 mL)
and
Pure Vanilla Extract (5 mL)
. Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes.
Step 3
Fold in
Mini Chocolate Chips (175 g)
.
Step 4
Pour the cake batter evenly into the prepared bundt pan, smoothing the top gently.
Step 5
Bake for 15 minutes.
Step 6
Reduce heat to 325 degrees F (160 degrees C) and continue baking for 30-40 minutes until the cake is set and a knife inserted comes out clean.
Step 7
Remove the cake from the oven. Let cool for 10 minutes, then invert onto a serving platter. Place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely.
Step 8
Cool for an additional 30 minutes at room temperature. I recommend covering the cake with plastic wrap at this point and placing in the refrigerator overnight or until you are ready to frost it – this will seal in the moisture!
Step 9
Chop the
Semi-Sweet Baking Chocolate (225 g)
into small pieces. Place the chocolate in a small heatproof bowl. Place the
Heavy Cream (180 mL)
in a small saucepan over medium heat and bring to a low simmer (small bubbles around the edge of the pan), stirring occasionally. Immediately pour the cream over the chocolate. Swirl the bowl to ensure that all of the chocolate is coated with the cream. Cover your bowl and leave it undisturbed for 5 minutes.
Step 10
After 5 minutes, remove the cover and begin to slowly whisk the mixture, starting with small circles in the middle and working your way outward until you have a smooth, glossy frosting. Let cool at room temperature for at least 30 minutes.
Step 11
Place the cake on a serving platter and pour the ganache evenly over the top of the cake. Add sprinkles or additional mini-chocolate chips if you would like! The cake can be kept, covered, at room temperature for up to 5 days.
