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    You are in: Home / Recipes / Banana Chocolate Fudge Layer Cake (Light) Recipe
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    Banana Chocolate Fudge Layer Cake (Light)

    Banana Chocolate Fudge Layer Cake (Light). Photo by Deantini

    1/4 Photos of Banana Chocolate Fudge Layer Cake (Light)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Redsie's Note:

    Made this for a family gathering. It is delicious! The combination of chocolate and banana is great! It also makes a nice cake since it is two colors when you slice it! I also added half a banana for decoration on the cake. Can't wait to bake it again! I adapted a bit this recipe from a R. Reisman recipe.

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    Serves: 12



    Units: US | Metric





    1. 1
      Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
    2. 2
      Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
    3. 3
      Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
    4. 4
      Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
    5. 5
      Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.

    Ratings & Reviews:

    • on February 26, 2007


      This cake is awesome, especially when you take into consideration that there is very little fat (for an iced cake of course) and that butter in the icing is replaced with ricotta. I absolutely love this cake. I left out the banana in the middle. I am sure it would have only improved the flavour, making this cake absolutely divine, but my husband, who will eat banana bread and muffins, refuses to eat the fruit itself. As for the icing, it reminded me of my grandmother putting cocoa and sugar into a cup of ricotta for me in order to get me to eat some dairy. While I hated it back then, it turns out I love it now! I had completely forgotten about her chocolate ricotta until tasting this icing! Thanks for a recipe I will definitely be using again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2008


      I made this cake again today after having made it a few years ago and it was good both times. Since I didn't have any ricotta cheese, I used nonfat cottage cheese that I blended up in the food processor, also adding about 2 tbsp of chocolate chips to increase the flavour. There were lots of comments on how moist the cake was.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2008


      Really yummy! I was desperately looking for a cake to make in a pinch. I had two requirements, chocolate and bananas. This cake was absolutely amazing and liked by both adults and kids. I did not have Ricotta and instead drizzled some melted chocolate on top.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Banana Chocolate Fudge Layer Cake (Light)

    Serving Size: 1 (122 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 305.4
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 3.9 g
    Cholesterol 51.6 mg
    Sodium 238.2 mg
    Total Carbohydrate 44.9 g
    Dietary Fiber 1.4 g
    Sugars 29.7 g
    Protein 7.3 g

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