Chocolate banana cake

8 servings
1 day

How to make a chocolate banana cake? Prepare the necessary ingredients for this.

To make the biscuit, combine the eggs with the sugar and whisk at maximum mixer speed until fluffy white. The whipping time will depend on the capacity of the mixer. Focus on the pomp of the mass. Beaten eggs flow densely from the corolla.

Combine the flour with cocoa and soda. Sift everything through a sieve. Stir the flour mass into the beaten eggs. Do it by hand, using a whisk to keep the mass lush. The finished dough is not liquid or thick.

Cover the bottom of the baking dish with parchment and brush a little with vegetable oil. There is no need to lubricate the sides. Pour the finished dough into a tin (18-20 cm) and place in the oven, preheated to 180 degrees, for about 40-50 minutes. Navigate your oven.

Remove the finished biscuit from the oven and cool. Then wrap in cling film and put in the fridge overnight to keep it lying down.

To assemble the cake, cut the sponge cake into 3 cakes.

Peel the bananas and mash with a fork. Let the small pieces remain. To prevent the bananas from darkening, drizzle them with a little lemon juice.

Whisk the fatty cream together with the icing sugar until a lush, stable cream.

Mix 2/3 of the cream with the bananas. I like to make a cake like this banana cream with small pieces of bananas. But you can simply layer the cakes with cream cream, and lay out the bananas in chopped circles.

Corgi can be impregnated with sugar syrup or water. Put the cream with bananas on the bottom cake. Then lay down the second cake.

So collect the cake. Grease the top and sides of the cake with 1/3 of the cream deposited. Put the cake in the fridge for 5-6 hours so it soaks and the cream freezes. In general, the cake is ready! The appearance can be designed at will.

For external alignment, I beat another cream of cream and sugar. The top of the cake can be poured over melted chocolate and decorated with any fruit. Nice treat!