A lot of readers have asked me: “What is a perfect cake to bring to a party?” The answer is in this recipe. Chocolate is really one of the universal sweet that almost everyone will go goo-goo gah gah over with. The thing about bringing food to parties is they have to survive for at least a few hours at room temperature environment and still taste good. Therefore, I highly recommend this Easy Banana Chocolate Sheet Cake. Did I mention it is so easy to put together as well?
Easy because there is absolutely no need to bust out your electric mixer – just two bowls and a whisk/fork/spatula will do the trick. The original recipe calls for butter but I switched it to vegetable oil instead so even if the cake is refrigerated, it’ll stay soft. The addition of banana in the batter gives it that tropical taste and helps keep the cake moist and supple. I like to drizzle chocolate ganache over the cake for a rustic finish. Feel free to dress it up with your favorite nuts, chocolate chips or colorful funfetti sprinkles!
1 cup (200 g) caster sugar (reduce to 3/4 cup (165 g) if you are using semisweet chocolate for the ganache)
1 cup (140 g) all-purpose flour
1/3 cup (35 g) unsweetened cocoa powder (I’m using regular)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 teaspoon salt
1 large egg (approx. 55 g)
1 very ripe large banana – mashed with fork
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) vegetable oil
3/4 tsp pure vanilla extract
5 oz (140 g) semisweet or bittersweet chocolate chips
1/3 cup (100 ml) heavy whipping cream
1/2 tbsp (7 g) unsalted butter
Makes a 20 x 20 square cake
Recipe inspired by: Joy of Baking (with slight modification)
Preheat oven to 180°C/350°F.
In a large bowl, add in flour, sugar, cocoa powder, salt, baking powder and baking soda and mix well. Set aside.
In another medium bowl, add in mashed banana, egg, milk, warm water, oil, vanilla extract and mix well.
Add the wet ingredients to the dry ingredients and mix gently, until just combined. Do not over mix or the cake will be tough.
Pour the watery batter into a greased 20 x 20 square cake tin or sheet pan and bake for 25 mins or until a skewer inserted comes out clean.
Let it cool in the cake tin set on a wire rack. You could choose to remove the cake from the cake tin or leave it in.
Prepare the chocolate ganache by melting the 3 ingredients in a microwave or in a heatproof bowl set over a pot of simmering water.
Let it cool completely.
Drizzle the ganache and spread all over the cake with a flat spatula or butter knife. Let it set in the fridge for 30 mins before cutting.
Optional: top with your favorite crushed nuts (i.e almonds, walnuts, etc) or sprinkle funfetti color sprinkles all over.