Chocolate Banana Cake

Chocolate Banana Cake

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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 piece is completely covered with traditional dark ganache.

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All of the above components perfectly “neighbor” together 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 photographic support will help you quickly master the recipe and prepare a chocolate-banana cake without any hitches or difficulties.

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Ingredients:

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• 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.

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

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• bananas - 1-2 pcs.

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

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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!

Culinary recipes and photo recipes

Chocolate Banana Cake

Now the culinary website Cook-s.ru presents for you a recipe for a delicious chocolate sponge cake, with tender sour cream and a banana layer. It unsurpassedly combines ease of manufacture, beautiful appearance (especially in cross-section) and wonderful tender taste. Even those who are not particularly fond of cakes with added fruit will enjoy eating a piece.

Ingredients for making chocolate banana cake:

For the chocolate sponge cake:

• chicken eggs (large) – 2 pcs.
• sugar – 200 g
• milk – 100 ml
• wheat flour – 220 g
• margarine – 90 g
• cocoa powder – 2 tbsp.
• vanillin - a pinch
• baking powder – 2 tsp.

• fat sour cream (25-30%) – 500 g
• sugar – 5 tbsp.
• bananas (large) – 2 pcs.

• milk – 70 ml
• butter – 35 g
• cocoa powder – 2 tbsp. (with a small slide)
• sugar – 3 tbsp. (full top)

Recipe for making chocolate banana cake:

You should start by baking a sponge cake. Beat sugar, vanillin and eggs with a mixer for about 4 minutes. During this period of time, the mass will grow in size and become airy.

Add melted (preferably not to a very watery state) margarine into it.

Then pour in milk at room temperature and mix well.

After mixing the flour with baking powder and cocoa, add the resulting mixture to the dough. Baking powder can be changed 1 tsp. soda, but it should be added along with milk and certainly quenched with vinegar. Knead the mixture with a spoon or spatula and transfer it to a 20-22 cm deep pan. To prevent the sponge cake from sticking to the bottom, cover the pan with baking paper.

Preheat the oven to 175 degrees, bake the crust for approximately 35-45 minutes. According to this recipe, the chocolate sponge cake for the cake is baked without any problems, but still refrain from opening the oven door for the first 20 minutes. Determine the readiness of the cake using a match or a wooden toothpick; it should come out of the biscuit dry. Remove the finished cake from the mold and cool.

While the sponge cake is baking, prepare the glaze. In an iron cup, mix milk, cocoa and sugar, then cook this mixture over low heat and with constant stirring until thick.

When the glaze thickens, add the butter, stir and remove from heat.

For the cream, beat the sour cream and sugar with a mixer. The sour cream must be chosen to be the freshest by date of production, fatty in composition and without sourness in taste. You should end up with a white, airy mass, which you should definitely put in the refrigerator before assembling the cake.

Having cut off the cap from the biscuit (there will certainly be one), cut it lengthwise into three shortcakes. If it doesn't turn out to be three, you can divide by two. Place one shortbread on a plate, generously coat it with sour cream, on top of which spread a layer of thinly sliced ​​banana rounds. You should not cut the banana in advance, because it tends to quickly darken when cut. Apply a thin layer of cream on top of the bananas and cover with a second chocolate cake. If the biscuit is divided into three cakes, then make another banana layer.

You just grease the outermost crust with cream, don’t add bananas. Then take the cut cap, chop it into small pieces, roll them in the remaining cream and place them on top. With random movements, pour the cooled glaze over the cake, which amazingly sets off the white cream, and put the finished chocolate-banana cake in the refrigerator.

After a few hours, the cake will be completely soaked and will become indescribably soft and tender.

The appearance is not inferior to the taste. Black chocolate cakes and a white cream layer with thin slices of banana look simply amazing when cut. This chocolate banana cake practically flies off the plate, leaving behind only a pleasant memory.

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 completely. 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 frost the entire cake. Place the finished cake in the refrigerator for 30 minutes to allow the glaze to harden.

Enjoy your tea!

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Chocolate Banana Cake

Ingredients

Wheat flour – 2 cups

Butter – 150 g

Dark chocolate – 100 g

For cream:

Sugar – 1 glass

Wheat flour – 100 g

Butter – 50 g

Chocolate glaze:

Dark chocolate – 100 g

Cream 10-15% – 80 ml

For the layer:

• 255 kcal
• 2 hours 30 minutes
• 2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

This year, for my son’s birthday, I decided to make a banana chocolate cake. My son is extremely fond of bananas, so I wanted the cake to have a rich banana taste. I decided to experiment and made a sponge cake with bananas, and then layered the cake with sliced ​​bananas. The result is a delicious cake that banana lovers will especially like.

So, chocolate banana cake.

Using a food processor, beat soft butter with sugar and vanilla.

Add eggs one at a time, continuing to beat.

Place the mixture in a bowl, add sour cream.

Break banana pieces into a bowl and blend until pureed.

Sift flour and soda, add half the mixture into a bowl and stir. Then add banana puree, dump in the remaining flour and stir.

Grate the chocolate.

Add it to the dough.

Line a springform pan with parchment and lay out the dough.

Preheat the oven to 200 degrees and bake the biscuit for 30-35 minutes. Check readiness with a wooden skewer.

Cut the cooled biscuit into 3 shortcakes.

Cream for chocolate banana cake

Cook the custard. To do this, beat the eggs and sugar in a saucepan with a whisk, add flour and vanillin. Stir the mixture well, put it on the fire and pour in warm, but not hot, milk in a stream, stirring constantly.

Cook the cream until it thickens perfectly.

Add butter to the hot cream and mix thoroughly again.

Place one shortbread on a plate and brush it with custard. Cut the bananas into slices and place them on the cream, spread the cream on top again and cover with the subsequent shortbread.

Repeat the same with the second cake.

Place the third cake on top and coat the sides well with custard.

Prepare chocolate glaze. Pour the cream into the ladle, heat it and add the chocolate pieces. After a minute, stir the chocolate into the cream until a glossy mass is obtained.

Brush the top and sides of the banana cake with chocolate glaze and leave the cake to soak for a few hours.