Banana Fudge Layer Cake

Banana cake crowned with fudge and a cream cheese frosting.

Ingredients 

For the cake:

1. 2 sticks butter
2. 1 cup granulated sugar
3. 2 complete eggs
4. 3 complete over-ripe bananas, peeled and mashed
5. 1-¾ cup all-motive flour
6. ⅔ teaspoons baking soda
7. ½ teaspoons salt
8. Five tablespoons buttermilk
9. 1 teaspoon vanilla extract

For the fudge:

1. 2 cups bittersweet chocolate
2. 3 tablespoons unsalted butter, room temperature
3. 14 ounces, fluid canned sweetened condensed milk
4. 2 teaspoons floor cinnamon
5. 1 teaspoon vanilla

For the frosting:

1. Eight oz., weight cream cheese, room temperature
2. 6 tablespoons butter, room temperature
3. Three cups confectioners sugar
4. 1 teaspoon vanilla extract
5. ½ whole lemon, juiced

Manual

For the cake:

Preheat the oven to 350°f. Using cooking spray, coat a 13 x nine-inch cake pan.

In the bowl of a stand mixer, cream butter and sugar collectively until light and fluffy three – four minutes. Upload eggs, one by one, beating well after every addition. Upload mashed bananas into the mixing bowl and mix very well.

Sift dry ingredients (flour through salt) into every other bowl then add it 1/three at a time into the butter and egg aggregate. Blend till the flour has been fully included. Add the buttermilk and the vanilla. Mix for 1 minute. Pour batter into the prepared pan.

Set it on the middle rack of the oven and bake 23 to 25 minutes or until a toothpick inserted into the center comes out smooth. Cast off from oven. Cool in the pan on a rack for 2 hours.

For the fudge:

Line a thirteen x 9 inch pan with parchment paper permitting paper to cling over the rims.

Soften the chocolate and butter in a saucepan over low warmness. Mix melted chocolate and the other fudge elements using a stand mixer. Pour the fudge into a thin layer within the bottom of the pan. Place pan in the fridge so it'll set, about 2 hours.

For the cream cheese frosting:

Cream together cream cheese and butter in a mixing bowl the usage of an electric powered mixer. Slowly sift in confectioners’ sugar and keep beating till fully integrated. Aggregate ought to be free of lumps. Stir in vanilla and lemon juice. My mixture was too runny so i kept including more confectioners’ sugar a couple tablespoons at a time until i had the preferred consistency.

Assembly:

Peel the fudge from the parchment if necessary and vicinity on top of the baked cake. Finish by means of spreading the cream cheese frosting over the the fudge layer. Serve and revel in!

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