3 oz bittersweet chocolate --

3 c heavy cream

12 oz bittersweet chocolate --

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. 3. Frost as desired for a festive look: spread 3/4 cup of frosting = between the layers and another 3/4 cup on top. Mask the sides with a = very thin layer. With a pastry bag fitted with a large open star tip = pipe a continuous vertical pattern all around the sides. Pipe stars = around the top of the cake. Finished, the cake keeps refrigerated up to = 3 days. For best results slice the cake chilled, but let sit 1/2 hour = at room temperature before serving.