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 workpiece 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!

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 with sour cream

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Step-by-step {instructions} for making

• From photo
• Step by step with one list

Separate the whites from the yolks. Place the whites in the refrigerator.

Add sugar to the yolks.

Add 0.3 cans of condensed liquid. milk, 250 grams of sour cream and mix.

Add sifted flour.

Add slaked soda with vinegar to the dough and mix.

Add a pinch of salt to the whites.

And beat into thick foam.

Add the whipped whites to the dough.

And carefully mix it in.

The dough comes out fluffy.

Place parchment on the bottom of the pan.

Divide the dough into two parts.

And bake any shortbread in the oven at 160°-180° for 25 minutes.

Meanwhile, prepare the cream. Place the remaining 0.7 cans of condensed liquid into a deep bowl. milk, sour cream 200 g and plums 180 g. oils

Mix the cream so that there are no lumps left and put it in the refrigerator until it becomes thick.

Turn the baked shortcakes upside down and leave to cool.

Cut any shortbread into two parts.

Coat the shortcakes with cream on both sides.

On top of the cream we lay a layer of sliced ​​bananas in a layer of 0.5 cm on top of the cake, then the cream, bananas and so on any layer.

Coat the top layer with cream.

And grate the chocolate on top.

The result is an extremely delicious cake. And it tastes better the next day!

Separate the whites from the yolks. Place the whites in the refrigerator.

Add sugar to the yolks.

Add 0.3 cans of condensed liquid. milk, 250 grams of sour cream and mix.

Add sifted flour.

Add slaked soda with vinegar to the dough and mix.

Add a pinch of salt to the whites.

And beat into thick foam.

Add the whipped whites to the dough.

And carefully mix it in.

The dough comes out fluffy.

Place parchment on the bottom of the pan.

Divide the dough into two parts.

And bake any shortbread in the oven at 160°-180° for 25 minutes.

Meanwhile, prepare the cream. Place the remaining 0.7 cans of condensed liquid into a deep bowl. milk, sour cream 200 g and plums 180 g. oils

Mix the cream so that there are no lumps left and put it in the refrigerator until it becomes thick.

Turn the baked shortcakes upside down and leave to cool.

Cut any shortbread into two parts.

Coat the shortcakes with cream on both sides.

On top of the cream we lay a layer of sliced ​​bananas in a layer of 0.5 cm on top of the cake, then the cream, bananas and so on any layer.

Coat the top layer with cream.

And grate the chocolate on top.

The result is an extremely delicious cake. And it tastes better the next day!

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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, in a saucepan, whisk the eggs together with sugar, 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.