Banana-flavored chocolate cake

Category: Confectionery
Banana Flavor Chocolate Cake

Ingredients

Biscuit:
Flour / s 210 gr.
Sugar 210 gr.
Eggs 4 things.
Chocolate layer:
Chocolate 125 gr.
Sour cream 300 gr.
Banana soufflé:
Large bananas 6 pcs.
Lemon juice 1-2 tbsp. l.
Cocoa powder 1 tbsp. l.
Honey 1 tbsp. l.
Sour cream 350 ml.
Gelatin 10 sheets
Milk 150 ml.

Cooking method

  • Banana Flavor Chocolate Cake
  • 1. Beat eggs with a mixer until the volume increases by 3 times, without ceasing to beat, add sugar in parts, continuing to beat for another 10 minutes.
  • 2. Add sifted flour and mix gently.
  • 3. Put the finished dough in a detachable mold with a diameter of 26 cm, the bottom of which must be covered with baking paper.
  • 4. Bake for 30 minutes in an oven preheated to 200 degrees. Check the readiness of the biscuit with a wooden stick.
  • 5. Cool the sponge cake in the mold for about 15 minutes, and then remove it from the mold and leave for several hours. Cut the biscuit in two before assembling.
  • 6. For the chocolate layer: melt the chocolate in a water bath or microwave until smooth. I use 77% dark chocolate, who does not like the bitterness of dark chocolate, you can safely use milk chocolate.
  • Beat sour cream at room temperature and combine with chocolate.
  • 7. In a split form, build up the sides, put the first part of the biscuit, then the chocolate mass, put in the refrigerator for a few minutes to make the chocolate layer thicker. Then place the second part of the biscuit.
  • 8. Prepare a banana soufflé:
  • Soak gelatin in cold water for 5 minutes. Then squeeze out, dissolve in hot milk and allow to cool slightly until warm.
  • Puree bananas with lemon juice with a blender or mixer, add sour cream, cocoa powder, and honey. I also add 2 tbsp. l. sugar, but if the bananas are very sweet, then no sugar can be added.
  • Continuing to beat the banana-sour cream mass at low speed, pour in the gelatin.
  • Pour the finished mass onto a biscuit and refrigerate until the mousse hardens, I usually leave it overnight. If the banana mass turns out to be liquid, refrigerate for 5-8 minutes, but do not forget to stir occasionally and monitor the soufflé so that it does not set ahead of time.
  • Banana Flavor Chocolate Cake
  • Banana Flavor Chocolate Cake

Note

The cake is very tasty with a chocolate layer and mousse with a pronounced taste and aroma of banana. Sour cream is not felt either in the layer or in the mousse. It is not difficult and very fast, if the biscuit is baked in advance, I bake the day before and put it in the refrigerator for a day, wrapped in plastic wrap.

Stotskaya
The very thing I love is the chocolate banana taste!
Gorgeous and appetizing cut!
Thank you for the beauty and deliciousness!
Tatyana1103
Lala, cook for health, the cake is not complicated and very fragrant
Rituslya
You can go crazy with such beauty !!!
And what a cut! Mmmm!
Unmatched cake, Tanechka!
I sit and admire.
Very good! Tanya, thanks!
Tatyana1103
Ritochka,
Guzel62
God! What magic !!! So I look at all your "works of art" and wonder: how can this be done in an ordinary kitchen? Or is it NOT your usual one? Maybe she does it all herself? And you have nothing to do with it?
Beauty and deliciousness! Bravo!!!!
Tatyana1103
Guzel, I have an ordinary standard kitchen, and before a cook I like to Beijing ... just life made me learn how to feed my men deliciously, but since we are not looking for easy ways, I just can't serve porridge on a plate, like you make candy out of simple products
Mirabel
Quote: Guzel62
Maybe she does it all herself? And you have nothing to do with it?
oooh .. that's who's talking!

Quote: Tatyana1103
to the culinary specialist to me as to Beijing
And this is not true!
This cake and others are gorgeous! always!
and marzipan figurines and cream roses are not loved by everyone
Tanya! I have a bit of raspberry bored in my freezer, because you can attach it to this cake instead of bananas? well, of course, by defrosting and passing through a sieve
Tatyana1103
Quote: Mirabel
and marzipan figurines and cream roses are not loved by everyone
Vika, I always look at the beautifully decorated cakes with great pleasure, but don't mine have the patience to wait until I decorate, but I don't do it for sale. In fashion now, "naked" cakes, that is, they still decorate from the top, and leave them like there is.
Quote: Mirabel
I have a little raspberry bored in my freezer, because you can attach it to this cake instead of bananas? well, of course, by defrosting and passing through a sieve
Why not, the grated raspberries gel perfectly, just keep in mind that the banana is sweet, and the raspberry is sour, you will have to increase the amount of sugar, remove the lemon juice. And I would not add cocoa to the mousse, since the color of the raspberries is very beautiful, and when adding cocoa it will be byaka, it is better to increase the amount of gelatin and replace the milk with the juice formed when defrosting raspberries

To make it easier to separate the raspberry pulp from the small seeds, I first blender the berries well, and only then rub them through a sieve.

Elena Vasilisovna
Beautiful cake !!! And, no doubt delicious !!!! Thanks for the recipe
Tatyana1103
Elena Vasilisovna, cook for health

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