Fudgy Banana Cake With Dulcey Chocolate & Coffee Ganache

Preheat the oven to 170°C. Roast the banana in its skin for about 15 minutes, until the skin turns dark. Let it cool to room temperature.

Weigh 120 g of the roasted banana into a bowl and blend lightly, leaving some texture rather than a smooth purée.

In a mixing bowl, combine the banana, dark brown sugar, granulated sugar, sour cream, egg, salt, cinnamon, and melted butter. Mix until smooth.

Sift in the flour and baking powder, then whisk gently just until incorporated. Don't overmix.

Lightly grease two 16 cm cake rings and line them with parchment paper. Add 200 g of batter to each ring.

Only one ring? Bake all the batter in one ring, then slice the cooled cake horizontally into two layers with a serrated knife.

Bake at 170°C for 20–25 minutes, until the cakes are set but still moist to the touch. Don't overbake, or you'll lose the fudgy texture.

Get everything ready before making the ganache, because you need to use it while it's still warm and fluid.

Seal the bottom of a 16 cm cake ring tightly with plastic wrap and set it on a flat tray.

Have both cake layers, 60 ml of espresso, a pastry brush, and an offset spatula (or spoon) ready.

Melt the Dulcey chocolate and set it aside.

In a small saucepan, heat the heavy cream with the whole coffee beans until just below boiling.

Remove from the heat, cover, and let it infuse for 15–20 minutes.

Strain through a fine-mesh sieve and weigh out 110 g of the infused cream.

Return the cream to the saucepan and heat again until just below boiling.

Pour the hot cream over the melted chocolate. Emulsify with an immersion blender, keeping the blade submerged so you don't add air bubbles, until the ganache is smooth, thick, and glossy.

Place the first cake layer in the prepared ring. Brush it evenly with 30 ml of espresso.

Pour half of the warm ganache over the cake and spread it evenly.

Gently place the second cake layer on top. Brush it with the remaining 30 ml of espresso.

Pour over the rest of the ganache and smooth the surface.

Freeze for about 3 hours, until completely set.

Warm the sides of the ring with a kitchen torch or a warm towel, then carefully unmold the cake.

Move the cake to the refrigerator to partially thaw.

Finely grate some chocolate over the top. Slice with a warm, smooth-bladed knife and serve at room temperature.