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 blank is one hundred percent covered with traditional dark ganache.

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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 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 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 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

I am an extremely big gourmet, and especially when it comes to baked goods: cakes, rolls, muffins, homemade sweets, etc... There are three other people who have a sweet tooth like me, and three more guys live with me!
That’s why I have plenty of recipes for various delicious things. I will now share one of them with you.
Difficulty level: medium

Production time: about 1 hour and 10 minutes

For the test we take:

3 chicken eggs.
1 tbsp.
regular sugar 1 tbsp.
flour 180 g margarine (can be replaced with butter)
1 tsp.
crushed cocoa 1 tsp. loosening agent

For the cream we prepare:

100 g dark chocolate
1 can of condensed milk
3 medium bananas

Beat the chicken. eggs with regular sugar until light, fluffy foam, saturated with air bubbles, and whitening of the eggs, at least 3-4 minutes.

Melt the margarine in a water bath or put it in the microwave on the “seafood defrosting” mode. Add melted margarine to beaten eggs with sugar.

Sift baking powder and cocoa into the resulting mixture. Mix lightly with a whisk or spoon.

Add sifted flour in two or three steps. Mix well.

Grease the mold with margarine (or butter - in case of substitution). Pour the dough into the mold, tap on the table, and place in an oven preheated to 180″. Bake for 30-40 minutes. Ready to test with a match. Cool the dough in a bowl.

For the glaze, take the chocolate, place it in a small but deep bowl and melt it in a water bath. I had 70% bittersweet chocolate with crushed nuts, but it didn’t interfere with the taste of the cake, especially since in our family, nuts are always welcome. Although the recipe for this cake is unique without them. Turn off the heat or remove it from it.

Add condensed milk in a thin stream.

Mix well with a silicone spatula. Cut just one, not very large, banana and beat with a blender until a homogeneous mixture. Cool at normal room temperature.

Cool the baked shortcake and cut it in half. If there is an “unevenness”, cut it off so that the cream does not drip from the top cake. The crumbs from the “unevenness” can be crushed into crumbs and sprinkled on top of the cake, as a decoration, for example.

Place the lower part on a dish, generously grease with cream, let it drip. After it sits in the refrigerator, it will thicken, and you will remove excess from the plate.

Place thinly sliced ​​bananas on top of the cream. It’s not very tight, and you shouldn’t leave huge gaps.

Cover with the second cake layer and spread generously with cream again. Place the cake for 2-3 hours in any cool space, or usually in the refrigerator.

The cream comes out runny, but this is an advantage in this situation, because the cakes are extremely tender and simply absorb the cream, so the cake comes out not dry, but wet and perfectly soaked.

It is better to decorate the cake after it has been soaked and the cream has thickened.

I would like to emphasize that the cake comes out extremely sweet (chocolate, condensed milk, banana). If you hate the rich taste, or drink tea with sugar, then this dessert is not for you))) Alternatively, you can not put the banana in the cream itself, but just cut it between the cakes.

But real sweet tooths will be 100% happy with this recipe.

At least in our family this type of sweetness does not last long. Especially this time, my boys couldn’t wait even 2 hours for the delicious cake to soak in the refrigerator. That’s why in the photo the cream has not yet “set” and is spilling.

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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.