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Chocolate banana cake in a slow cooker

Cooking recipes / Top Picks / Homemade cakes

12 servings
1 hour 20 min

Bananas - 2 pcs., Eggs - 3 pcs., Sugar - 1 pack., Wheat flour - 200 g, Milk - 100 ml, Butter - 90 gr, Vanilla sugar - 1 tsp, Salt - 0.25 tsp, Soluble coffee - 1 tea, Cocoa powder - 2 table, Baking powder - 1 tea, Sour cream - 500 gr, Powdered sugar - 5 tbsp, Sugar - 3 tbsp, Cocoa powder - 1 tsp, Sour cream - 2 tbsp

Prepare the necessary products

Beat the eggs with sugar, salt and vanilla sugar for 5 minutes until thick sour cream is consistent.

Dissolve coffee in warm milk.

Lightly heat the oil. Add butter, milk with coffee, baking powder to the egg mixture, beat.

Mix the flour with cocoa, sift into dough and mix thoroughly.

The dough will turn out to be liquid. Grease the shape of the slow cooker with butter. Bake 1 hour in the mode & quot; Baking & quot; (if baked in the oven for 50 minutes at 170 degrees, do not open the oven for the first 20 minutes, check for dry toothpick)

While the biscuit is baked, you need to make a cream. To do this, mix sour cream with sugar. Beat with a mixer.

For the glaze, mix all the ingredients, cook over a simmered heat until smooth

Get the biscuit, leave to cool.

Cut the cooled biscuit into 3 cakes

Cut bananas in thin circles. Lubricate the lower and middle cakes with cream, layer with bananas, fold on top of each other.

Cut the cap from the upper bark. Lubricate the upper bark, but not stick bananas.

Mix the biscuit cubes with the cream, put on top. Pour icing arbitrarily. Leave for impregnation for at least 2 hours.