Hot Fudge Banana Bundt Cake

Hot Fudge Sauce: In heavy saucepan, combine whipping cream, granulated sugar, unsweetened and bittersweet chocolates, butter and corn syrup; heat over low heat, whisking constantly, until sugar is dissolved and butter and chocolates are melted. Whisking constantly, boil over medium-high heat for about 8 minutes or until sauce is reduced to 2-1/2™ cups (625 mL). Let cool to room temperature but still pourable. (Make-ahead: Refrigerate in airtight container for up to 1 week; reheat gently.) Stir in vanilla.

In bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each.

In separate bowl, combine flour, baking powder, baking soda and salt. In another bowl, stir bananas with vinegar. Using wooden spoon, stir flour mixture into egg mixture alternately with banana mixture, making 3 additions of flour mixture and 2 of banana mixture.

Pour one-quarter of the batter into greased and floured 10-inch (3 L) Bundt pan; drizzle with 1/4 cup (50 mL) of the fudge sauce, keeping sauce 1/2™ inch (1 cm) from side of pan. Repeat twice. Top with remaining batter. Run thin knife or skewer through batter to create swirls.

Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester comes out clean. Let cool in pan for 30 minutes; unmould and let cool completely on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Serve in thick slices with remaining slightly warm sauce.