Chocolate Banana Cake
Three layers of soft and fluffy sponge cake filled with banana and chocolate cream, dusted with icing sugar and topped with cherries and strawberries. Check out my recipe below!
Ingredients
Sponge cake
- 20 ml Semi-skimmed milk
- 50 g Cake flour
- 10 g Cocoa powder
- 2 Large eggs
- 30 g Sugar
- 1 tbsp Sunflower oil
Filling
- 2 Banana
- 60 ml Milk
- 300 ml Double cream
- 70 g Milk chocolate (extra creamy)
- 15 g Sugar
Decoration
- Cherries/Strawberries
- Kinder bueno
- Powdered sugar
- Cocoa powder
Instructions
Sponge cake
- Add 2 large eggs and 30g sugar into a mixing bowl and whisk them until doubling in volume.
- Sift 50g cake flour and 10g cocoa powder on top of the batter (from Step 1) and stir it until the mixture becomes sticky.
- In a separate small bowl, add 15g sunflower oil and 20g milk and mix with 1 small scoop of batter from Step 2 (using a spatula).
- Pour the 'milk mixture' from Step 3 into your mixing bowl and continue to stir.
- Line a cake tin with baking paper (2 strips and 1 circle of parchment paper).
- Bake your sponge cake in the oven preheated to 180 °C for 30 minutes.
Chocolate cream
- Melt 70g of milk chocolate with 60ml of semi-skimmed milk in a "hot water bath" (50°C) and set it aside to cool down once they are melted.
- Add 300ml double cream and 15g sugar into a mixing bowl and whisk it; halfway through the process, pour the chocolate mixture from Step 7, and continue to whisk it until it thickens.
- Cut your sponge cake evenly into three layers using a bread knife.
- Cut a banana into bite-sized.
Combination of cream and cake
- Within each layer of sponge cake, spread: (i) First layer: Chocolate cream; (ii) Second layer: Banana pieces; and (iii) Third layer: Chocolate cream.
Decoration
- Decorate your chocolate banana cake with powdered sugar, kinder bueno, cocoa powder, 2 strawberries and 1 cherry and it is ready to be served!