Banana Chip Cake With Whipped Mocha Frosting

FROSTING
3 c Heavy cream
12 oz Bittersweet chocolate;
-coarsely chopped
2 ts Instant espresso powder

CAKE:

1. Preheat oven to 350^ F. Grease two 9″ x 1 1/2″ round cake pans. Line
the bottoms with parchment or wax paper. Grease again and flour.
2. In a food processor puree the bananas. Blend in the yogurt. Add the
eggs and vanilla and pulse a few seconds to combine. Set aside. Whisk
flour, sugar, baking powder, baking soda, and salt in medium mixing bowl.
3. In a large mixing bowl cream the butter with an electric mixer until
smooth and light. Add 1/2 the banana mixture and all the dry ingredients.
Mix on medium speed two minutes until light and fluffy. Add the rest of
the wet mixture and beat on high speed for one minute. Fold in grated
chocolate.
4. Divide the batter evenly between the prepared pans, which should be
half full. Bake for 30-32 minutes or just until a toothpick inserted in
the center comes out clean. Cool on a rack for 5 minutes. Run a small,
metal spatula around the sides, then unmold and peel off the paper lining.
Cool the cake to room temperature before assembling.
FROSTING:

1. Heat cream and chocolate in a heave saucepan over low heat, stirring
occasionally to melt and blend the chocolate. Remove from the heat, stir
in the powdered espresso, then pour into a clean dry container. Once the
cream reaches room temperture, cover directly with plastic wrap to prevent
a skin from forming. Chill in the freezer until very cold, about 1 hour,
or refrigerate for up to 3 days.
2. Once the cake has cooled to room temperature, beat the ganache (do not
use a whisk beater) on medium-low speed to soft peaks. Increase to high
speed and continue beating until the frosting reaches a thick spreading
consistency. Spread the frosting immediately, while it is smooth.