Chocolate banana cake

Chocolate banana cake

p, blockquote 1,0,0,0,0 –>

The title of the recipe immediately reveals the main components - now we are focusing on the successful combination of banana and chocolate, creating an appetizing and representative dessert. Shortcakes made with the consistency of kefir, vegetable oil and hot coffee with the addition of a generous portion of cocoa powder echo the famous brownie cake. They contain the appropriate moisture and retain a very, very chocolate taste, which in our example is appropriately set off by delicate layers of creamy sour cream interspersed with a sweet exotic fruit. To make the taste of chocolate even more pronounced and dominant, the formed blank is one hundred percent covered with traditional dark ganache.

p, blockquote 2,0,1,0,0 –>

All of the above components perfectly “neighbor” each other and form a delicious confectionery product, which is not at all difficult to make, and if beautifully decorated, worthy of a magnificent celebration. A detailed description and consistent photo support will help you quickly master the recipe and prepare a chocolate-banana cake without any hitches or difficulties.

p, blockquote 3,0,0,0,0 –>

Ingredients:

p, blockquote 4,1,0,0,0 –>

p, blockquote 5,0,0,0,0 –>

• drink - 200 g;
• cocoa powder - 40 g;
• coffee - 150 g (1.5 teaspoons of ground coffee per 150 ml of water);
• testicle - 1 pc.;
• sugar - 180 g;
• vegetable oil (refined) - 80 g;
• flour - 200 g;
• baking powder - 10 g;
• salt - a pinch;
• vanilla sugar - 8-10 g.

p, blockquote 6,0,0,1,0 –>

• cream 33-35% - 300 g;
• sour cream 15-20% - 150 g;
• sweet powder - 70 g.

p, blockquote 7,0,0,0,0 –>

• bananas - 1-2 pcs.

p, blockquote 8,0,0,0,0 –>

• cream 33-35% - 150 g;
• dark chocolate - 150 g.

to contents ↑

Chocolate banana cake recipe with photos step by step

Cream for chocolate banana cake

Chocolate ganache for cake

Chocolate banana cake is ready! Bon appetit!

Chocolate popsicle cake with banana

Chocolate popsicle cake with banana

I would like to bring to your attention this recipe, found on the Internet for a very long time. A very tasty cake, chocolate sponge cake, ice cream flavored cream and banana layer

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

Biscuit.
1. Separate the whites from the yolks.
2. Combine the yolk with 1 glass of sugar and grind until white.
Add 1/2 teaspoon of soda, 10 tablespoons of cool water and vanillin to the yolks with sugar. Mix everything properly. Add 2 heaped tablespoons of cocoa evenly and stir until smooth. 2. Add 1 tbsp of flour evenly to the chocolate mass, mix everything as needed.
3. Beat the whites into a strong foam and add a spoonful at a time into our dough, gently stirring the mass from bottom to top.
4. Grease the mold with butter and pour out the dough, level it and place in the oven previously preheated to 180 C*.
Bake for approximately 40 minutes. Check the readiness of the biscuit with a toothpick. Remove the finished biscuit from the oven and cool. 5. Cut the cooled biscuit lengthwise into 2 parts.

Cream.
1. In a saucepan with a thick bottom, mix 2 eggs, 1 tbsp sugar, 3 heaped tbsp flour.
Beat everything well with a mixer, add 1 tbsp of warm milk, stir and put on low heat. Bring to a boil, stirring constantly (after the first bubbles appear, hold for 1 minute). Remove from heat and cool one hundred percent. 2. Separately beat 250 grams of soft butter with vanilla. Add the cooled custard mixture to the whipped butter, spoonful at a time, whisking constantly with a mixer.

Glaze.
Mix 2 tbsp sugar, 2 tbsp sour cream, 2 tbsp cocoa. Put on fire and cook, stirring constantly until it boils. Remove from heat and add butter, mix well to form a smooth, shiny mass. Cool slightly until warm.

Cut bananas into slices.

Let's assemble our cake.
We put chopped bananas on the first cake, then we put all the cream and smooth it out. Cover with the second cake layer and coat the entire cake with frosting. Place the finished cake in the refrigerator for 30 minutes to allow the glaze to harden.

Enjoy your tea!

We also created a Telegram channel. Join and share with friends!

Chocolate banana cake

Although it is faster than banana-chocolate, because the taste of bananas still predominates in it. I myself didn’t eat a single piece, because I can’t stand bananas. I baked for relatives and friends. Everyone appreciated the cake and ate it extremely quickly. The best part is that additional impregnation for the cakes is not required - they turn out moist due to the bananas in the dough.

Ingredients for a 21 cm pan:

For the shortbread

For top and trim

Making recipe:

Let's prepare the shortbread. First, sift all the dry ingredients, not counting the sugar, into a large bowl. Grind the bananas into puree and mix with kefir and vanilla.

We divide the eggs into whites and yolks.

Cream the butter and sugar, adding the yolks one at a time.

Combine with the banana mixture and, evenly adding the dry mixture, knead into a homogeneous dough.

Separately beat the whites into a stiff foam with a pinch of salt. Carefully combine them with the rest of the dough.

Transfer the dough into a greased form and place in an oven preheated to 190 degrees for 40-45 minutes. cool on a wire rack, then cut the biscuit into 3-4 thin cakes (I cut into 3, but in the process I realized that it was needed into 4).

Preparing the cream. Whip cool cream with sweet powder, add sour cream and banana cut into small pieces. If you are using natural cream, add 1 tsp to the cream. dissolved in 2 tbsp. milk gelatin.

We collect the cake. Place the first shortbread on the dish, coat with half the cream, top with the next shortbread and the remaining cream. Separately whip 80 ml of cream with powder, trim the sides of the cake, spread on the top and use a pastry syringe to make a curly border along the edge.

Cut the bananas into circles 0.5 cm wide. Melt the butter in a frying pan, add the bananas and fry on one side. Sprinkle with sugar, let it melt a little and turn the mugs over. The bananas should be caramelized and browned. then pour in the alcohol and let it simmer over low heat for a few minutes.

Remove bananas from the pan and cool. turn up the heat and simmer the sweet sauce until it becomes a thick caramel.

Place the bananas on the cake and pour the slightly cooled sauce on top.

Chocolate banana cake

Another sweet masterpiece from the famous culinary blogger Daria Sality. The chocolate-banana combination is a win-win. In this cake you will find chocolate biscuits with bananas, banana mousse, chocolate mousse without gelatin and eggs and banana and chocolate crunch. A real holiday for gourmets!

The cake is designed for a 17-18 cm cake pan. If you need a smaller or larger diameter, you can simply count the ingredients using our Tortometer service.

Ingredients and Process

Chocolate biscuit with banana

• Butter 30 gr
• Egg at room temperature 1 pc.
• Flour 25 gr
• Almond flour 10 g
• Sweet powder 25 gr
• Baking powder 3 g
• Cocoa 10 gr
• Milk 15 g
• Glucose syrup – 15 g (you can do without it, but the shortcakes will be the densest)
• Salt 1/8 tsp.
• Vanilla extract 1 tsp.
• Banana 1 piece

Step 1. Melt the butter and toss it hot. Heat glucose syrup and milk in the microwave to 38-40 degrees

Step 2. Sift flour, almond flour, cocoa, baking powder, sweet powder into a bowl, mix with a whisk. Add salt.

Step 3. Combine the egg, vanilla extract, milk and glucose syrup, mix.

Step 4. Add hot oil and immediately pour the resulting mixture into the flour mixture. Using a spatula, stir the mixture until completely combined, without beating.

Step 5. Distribute the dough into two 16 cm molds (if not silicone, grease with butter and sprinkle with flour). Place in the refrigerator for 6 hours. This is necessary in order to cool the dough perfectly and obtain a suitable structure during baking.

Step 6. Preheat the oven to 175C. Bake for 12 minutes, then place banana cut into slices (2-3 mm) on the surface of the biscuits and bake for another 2-3 minutes. Remove from the oven, cool slightly, wrap in cling film and refrigerate for 6 hours.

Banana mousse

• Cream 20% 35 gr
• Baked banana 30 gr
• Leaf gelatin 3 g
• Snow-white chocolate (or a mixture of milk and snow-white 1:1) 60 g
• Cream 33-35% 90 gr

Step 1. Place the peeled banana in an oven preheated to 175 degrees and bake for 35-40 minutes, turning occasionally. The skin should turn one hundred percent black, and the flesh should become soft, but not boil down into puree. Blend a hot peeled banana with an immersion blender with 15 grams of lemon juice. Measure out 30 grams.

Step 2. Soak the gelatin in cool water.

Step 3. Heat the cream (20%) almost to a boil, immediately pour it onto the prepared chocolate, stir until smooth and immediately add the squeezed gelatin. Mix to dissolve the gelatin (you can use an immersion blender). Add banana, beat again until smooth. Quit.

Step 4. Cool the 33-35% cream well and beat separately until soft peaks form. Mix into the chocolate-banana mixture in 2-3 additions. Set aside 40 grams of the resulting mousse, put the rest in a 16 cm mold and freeze.

Leave the reserved part of the mousse at room temperature, prepare a crispy layer and mix with it.

Crispy layer

• Banana chips 20 gr
• Waffle crumbs 20 g
• Milk chocolate 30 gr
• Praline (hazelnuts, almonds) 40 g (*)

Step 1. Chop the chips and crumbs and mix in a bowl.

Step 2. Melt the chocolate, add the heated praline to the crumbs and mix.

Step 3. Combine with the reserved baked banana mousse, spoon sparingly on top of the chocolate biscuits, let set, wrap in cling film and refrigerate until assembling the cake.

(*) If there is no praline, increase the amount of chocolate by 20 g and add 1 tsp. vegetable oil without aroma.

You can also create pralines yourself; see the recipe here.