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1
Preheat oven to 350F (180C).
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2
Grease two 9 inch round cake pans.
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3
Line the bottoms with parchment or wax paper.
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4
Grease again and flour.
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5
In a food processor puree the bananas.
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6
Blend in the yogurt.
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7
Add the eggs and vanilla and pulse a few seconds to combine.
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8
Set aside.
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9
Whisk flour, sugar, baking powder, baking soda, and salt in medium mixing bowl.
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10
In a large mixing bowl cream the butter with an electric mixer Add 1/2 the banana mixture and all the dry ingredients.
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11
Mix on medium speed two minutes until light and fluffy.
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12
Add the rest of the wet mixture and beat on high speed for one minute.
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13
Fold in grated chocolate.
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14
Divide the batter evenly between the prepared pans, which Bake for 30 to 32 minutes or just until a toothpick inserted in the center comes out clean.
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15
Cool on a rack for 5 minutes.
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16
Run a small, metal spatula around the sides, then unmold and peel off the paper lining.
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17
Cool the cake to room temperature before assembling.
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18
Heat cream and chocolate in a heave saucepan over low heat, stirring occasionally to melt and blend the chocolate.
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19
Remove from the heat, stir in the powdered espresso, then pour into a clean dry container.
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20
Once the cream reaches room temperture, cover directly with plastic wrap to prevent a skin from forming.
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21
Chill in the freezer until very cold, about 1 hour, or refrigerate for up to 3 days.
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22
Once the cake has cooled to room temperature, beat the soft peaks.
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23
Increase to high speed and continue beating until the frosting reaches a thick spreading consistency.
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24
Spread the frosting immediately, while it is smooth.
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25
Frost as desired for a festive look: spread 3/4 cup of frosting between the layers and another 3/4 cup on top.
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26
Mask the sides with a very thin layer.
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27
With a pastry bag fitted with a large open star tip pipe a continuous vertical pattern all around the sides.
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28
Pipe stars around the top of the cake.
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29
Finished, the cake keeps refrigerated up to 3 days.
