Banana Chocolate Cake




Rating: 4.61 / 5.00 (135 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the sponge cake:






For the chocolate cream:






Also:






Instructions:

For the banana-chocolate cake, first prepare the sponge. Beat the eggs with the sugar and vanilla sugar until foamy, fold in the flour and bake in a springform pan with a diameter of 26 cm for about 50 minutes at 170°C.

For the chocolate cream, melt the dark chocolate over a bain-marie and cream the butter with the powdered sugar and vanilla sugar. Finally, add the soft chocolate and season the cream to taste.

Cut the cake twice horizontally and enclose with a cake ring. Cut the bananas in half lengthwise and place on the bottom cake layer.

Spread half of the chocolate cream on the bottom cake layer, place the next layer on top, spread the remaining cream on top and finish with the third cake layer.

Finally, whip the whipped cream until stiff and spread it over the entire cake, placing chocolate flakes in the center. Carefully press the almond flakes onto the bottom edge of the banana-chocolate cake.

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