This cake will appeal to those who love chocolate. It’s really chocolate, very chocolatey! And if you still have a thing for bananas, then this cake is definitely for you. This chocolate banana cream cake is one of the tastiest, easiest and fastest cakes I know. The batter is ready in one-two. The cream is three to four. The cake is nutritious, but at the same time doesn’t leave you feeling heavy afterward.
If you don’t know, it tastes something like a brownie .
Its crusts are just as moist, moderately sweet, with a dense, velvety-tender texture that just melts in your mouth. The banana cream gives it a special glamour. Frankly, when I tried making this cake, I wasn’t expecting anything good from the cream, but it turned out to be a real time bomb. Of course, you can’t call it non-caloric or low-caloric. But at the same time you should agree that bananas are not cream, condensed milk, mascarpone or in some cases all of the above at once. A magic cream, magic cakes, a magic cake that can easily be made for a Saturday tea party and it will make an ordinary weekend a celebration.
Ingredients
For the cake
- Flour – 3 cups
- Sugar – 1,5 cup
- Water – 2 cup
- Vegetable oil – 90 grams.
- Cocoa powder – 6 tbsp.
- Thickener – 1 bag
- Salt – 1 pinch
- Sugar powder for decoration – to taste
For the cream
- Bananas – 2 – 3 units (600g)
- Sugar – 70gr.
- Orange juice – 50 ml
- Dark chocolate – 90gr. (1 bar)
- Cocoa – 2 tbsp.
Preparation
- Sift flour and cocoa into a bowl. Add baking powder, sugar and salt. Mix well all with a whisk.
- Then add vegetable oil and water at room temperature to the dry ingredients and knead the dough. It should be smooth and homogeneous.
- The bottom of a cake pan is lined with parchment paper, and the edges are greased with butter.
- Pour the dough into the form and distribute it evenly over it.
- We send our pie to a preheated 180C oven for 30-40 minutes.
And while our cake is baking, prepare the cream. - Peel the bananas and cut them into small pieces.
- Cut the orange into two pieces and squeeze out the juice.
- Put the bananas in a saucepan and mash with a fork or immersion blender.
- Add the orange juice, sugar and cocoa to the bananas.
- We put the saucepan on fire and cook all the time stirring for 5-7 minutes until the mass begins to boil and thicken slightly. Immediately remove from the heat.
- The dark chocolate bar is cut into small cubes.
- Once the cream is removed from the fire add the chopped chocolate and stir the cream until the chocolate has dissolved.
- Cover the cream in cling film and leave the cream until it cools.
- When the cream cools, remove the foil and beat the cream with a mixer so it becomes more airy and tender.
- Take the cake out of the oven. Check if it is ready with a wooden skewer, it has to be completely dry.
- Take the cake out of the mold, remove the parchment paper, and leave it to cool completely on a rack.
- When cool, cut the cake in half lengthwise.
- Spread cream on the bottom and cover the top.
- Spread the remaining cream on the top and edges and leave the cake to soak for a few hours.
Serve the cake with tea or warm milk. It will be especially tasty that way.
Enjoy!
