DESSERT

JOHNNY V'S CHOCOLATE BANANA CAKE

Many of executive pastry chef Malka Espinel's creations are beyond the reach of most home bakers, but this luscious cake is fairly straightforward. We simplified the original presentation, which also called for a cinnamon mousse.

CHOCOLATE GANACHE

• 1 cup heavy cream

• ½ pound semisweet chocolate, finely chopped

CAKE

• Butter and flour for pan

• 2 cups flour

• 2 cups sugar

• ¾ cup cocoa powder

• 1 ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup hot brewed coffee

• 1 cup (2 sticks) unsalted butter, at room temperature

• ¾ cup buttermilk

• 1 teaspoon vanilla extract

• 4 eggs, beaten

TO FINISH

• ½ cup dulce de leche (store-bought is OK)

• 2 ripe bananas, peeled and sliced

A day ahead, bring the cream to a boil in a medium pot over high heat. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth. Cool to room temperature, stirring occasionally. Cover ganache and refrigerate overnight.

To make the cake, heat the oven to 325 degrees. Butter and flour a 10-inch springform pan. Sift the flour, sugar, cocoa, baking soda and salt 3 times; set aside in a large bowl.

Combine hot coffee with butter and stir until butter is melted. Stir in buttermilk and vanilla. Whisk the eggs and the coffee mixture into the dry ingredients, mixing well.

Pour the batter into the prepared pan. Bake for about 1 hour, until a skewer inserted in the middle comes out clean.

Let the cake cool in the pan for 15 minutes. Remove and cool completely on a rack.

Whip the ganache in a chilled bowl until stiff peaks form.

Cut the cooled cake horizontally into 3 even layers. Spread half the dulce de leche onto the first layer and top with sliced bananas. Repeat with the second layer. Top with the third layer. Spread ganache on the top and sides of the cake. Refrigerate at least 3 hours. Makes 16 servings.

Source: Adapted from executive pastry chef Malka Espinel.

Per serving: 444 calories (46 percent from fat), 23.9 g fat (14.4 g saturated, 6.8 g monounsaturated), 106.3 mg cholesterol, 5.9 g protein, 57.1 g carbohydrates, 2.8 g fiber, 238.1 mg sodium.

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