This is one of those tantalizing decadent cakes which you would keep in the freezer for the longest of times to make it last longer and longer or to spread your guilt of having such a rich cake (so me). Of course if you are a glutton who would rather have the cake sitting in your tummy then in the freezer asap, then my previous statement won't apply. I learnt to make this Choc Ganache Banana Cake recently at a baking studio. I was interested to learn more about the creaming and piping aspect of the cakes but came away with a whole lot more!! Didn't last long when I brought home as both my girls are huge choc fans, especially the rich dark choc kind!
To get your hands on this huge yummy Channing Tatum of cakes, firstly, make the cakes according to my earlier post Basic Banana Cake http://www.americanmoments.net/quick--easy-vegetarian-recipes/basic-banana-cake. If I post those pics and instructions, this post will become too long. This post is just to show how to mix and get the right consistency of the ganache and decorating the banana cakes with it.
2 round 7 inch/8 inch banana cakes
500ml whipping cream
500gm choc buttons (55% cocoa)
1) Boil the whipping cream till you can see steam misting. Keep stirring so that it doesn't stick to the base and start burning.