Chocolate Banana Cake with Chocolate Ganache Frosting

We made this a few days ago --


It's really moist and yummy.  I love that there's bananas in this (4!) -- next time, I plan to replace all the oil with homemade applesauce.

Chocolate Banana Cake:
2 cups (400 grams) granulated white sugar (replaced it with 1 cup white + 1 cup brown)
1 3/4 cups (245 grams) all-purpose flour (replaced it with 1 cup whole wheat + ¾ cup all-purpose)
3/4 cup (75 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas <-- ended up using 4 bananas
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil <-- I used Rice Bran Oil, which is supposed to be healthier
1 1/2 teaspoons pure vanilla extract


Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 grams) unsalted butter


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.  


Remove from oven and let cool on a wire rack.


When completely cooled, frost with the Ganache.


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.