For the ganache, heat the cream and vanilla extract until warm. Pour it over the chocolate and stir until smooth. Allow it to cool until thick.For the cake, pre heat the oven to 180°C. Grease a 18cm loose-bottom cake tin generously with cooking spray or line it with baking paper.Melt the butter. Pour it over the chocolate and stir until melted.Add the buttermilk, cream cheese, eggs, bananas, brown sugar, cocoa powder, vanilla and baking powder to a food processor. Pour in the melted butter and chocolate mixture and blend until smooth.Stir in the almond flour and pour the mixture into the prepared tin. Bake for 50 minutes - 1 hour until a cake tester comes out clean but the top is still a bit wobbly.Allow it to cool in the tin for 20 minutes before transferring it to a cooling rack.Spread the thickened ganache over the top of the cooled cake. Add a light sprinkling of Maldon salt, if preferred.Tips:The cake can be made one day in advance as the bananas and cream cheese keep it wonderfully moist. Store it at room temperature, as the ganache will harden in the fridge.
If your ganache splits and becomes “oily” then keep it aside while you warm 100ml of cream in a saucepan. Pour the warmed cream over the split ganache and whisk until smooth and glossy.Recipe reprinted with permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.