Chocolate sponge cake with bananas. Chocolate cake with banana cream. Chocolate Banana Cake How to Make Banana Chocolate Cake

Melt-in-your-mouth, fragrant, delicate chocolate sponge cake and sunny, ripe, sweet bananas - a divine combination that hardly anyone can resist. Treat yourself to chocolate madness, sweet chaos, and banana euphoria by making a chocolate banana cake using one of these recipes.

To please yourself and your loved ones with such a tempting delicacy, you don’t have to be a pastry chef and suffer at the stove baking cakes. Now you will learn how to make a no-bake chocolate banana cake in just 20 minutes.

You will need:

• 500 g gingerbread (we use chocolate);
• 380 g condensed milk (can be boiled);
• 2 bananas;
• 40 g whole milk;
• 1.5 packs of butter;
• 100 g regular sugar;
• 40 g cocoa powder;
• 50 g of nuts (any - peanuts, walnuts, almonds, hazelnuts).

Step-by-step preparation:

1. We already have the base of the cake, gingerbread. There is no need to bake anything. Therefore, let’s immediately start preparing the cream for the layer. Take softened butter fat, beat it with a mixer, adding condensed milk with a tablespoon. We don’t pour out the whole jar at once, but in portions. We continue the process until we get a homogeneous fluffy mass.
2. Using a thin sharp knife, cut each gingerbread lengthwise into two halves.
3. Chop bananas into slices.
4. Let's move on to assembling the cake. Lay out a layer of chocolate gingerbread, coat it with cream, then place an even row of bananas. Cover the top with a second gingerbread layer.
5. We repeat the design of the product until the prepared components run out.
6. The cake is assembled. All that remains is to decorate. Let's prepare the icing to cover the cake. To do this, place half a stick of butter in a saucepan, add 40 g of milk, add regular sugar and cocoa.
7. Turn on low heat and, constantly stirring with a spoon, simmer it all. The main thing is not to let the mixture boil.
8. Gently pour the shiny chocolate glaze over the top of the treat. You can finish the decoration here or sprinkle with more nuts, coconut shavings, etc.
9. Now we put the cake in the refrigerator so that the glaze hardens and the cakes are soaked in cream. Serve after 4-5 hours.

If you don’t have time to wait for the cake to sit, take note of one trick. Before creating a layer of gingerbread, dip each one in warm milk or cocoa. Then the sponge cake will already be moist, and the cake will be ready to eat immediately after assembly.

With sour cream

If you are not a fan of buttery, sugary desserts, try baked goods with sour cream. Here is an interesting version of chocolate cake with bananas, where such cream is used as a layer.

You will need:

• 3 eggs;
• 1 cup + 5 tbsp. l. white sugar;
• 200 g premium wheat flour;
• 100 ml milk;
• 90 g butter;
• 1 g vanillin;
• 2 tbsp. l. cocoa;
• 1 tsp. baking powder;
• 600 g fat sour cream;
• 2-3 large bananas;
• 1 tbsp. l. lemon juice.

Step-by-step preparation:

1. Break the eggs into a bowl, add one glass of simple white sugar and a packet of vanilla. Bring the products with a mixer to a foamy state.
2. Pour milk into the resulting mass, add cut melted butter into pieces. Next we send in sifted high-quality white wheat flour, baking powder and cocoa. Mix everything.
3. Turn on the oven and wait until it warms up to 180 °C. Place the liquid chocolate dough in a refractory pan and bake for 30-40 minutes.
4. While the crumpet is preparing, let's make the cream. Mix sour cream with five tablespoons of sugar and lemon juice.
5. We take the biscuit out of the oven, wait for it to cool, and divide it into three parts.
6. Peel the bananas and cut them into rings 3 mm thick.
7. Assembling the cake. Coat the bottom cake with sour cream and add a banana layer. We also cover it with a sweet composition.
8. We place the next crumpet on top.
9. Chop one half of the third product into cubes (about 1 cm in size). Mix these pieces with sour cream and bananas. Spread the mixture onto the second cake layer.
10. Grind the second part of the cake into small pieces - they will be useful for decorating baked goods.
11. Coat the sides of the cake with the remaining cream and sprinkle the cake with crushed biscuit crumbs.

The dessert turns out moderately sweet. If desired, the amount of sugar in the cream can be increased.

Mousse dessert

Nowadays a very popular trend in the field of modern desserts is airy and light, like clouds, like foam, melting in the mouth mousses. Be on trend - try making chocolate banana mousse cake.

You will need:

• bananas – 3 pcs.;
• cookies (crumbly sugar) – 200 g;
• sour cream (20% fat) – 400 g;
• butter – 80 g;
• gelatin – 10 g;
• milk (can be replaced with water) – 60 ml;
• regular sugar – 100 g;
• chocolate (bitter) – 100 g.

Step-by-step preparation:

1. Before starting the main process, soak the gelatin in 60 ml of slightly warmed milk (or water).
2. Finely break all the cookies. A rolling pin or blender will help with this activity.
3. Melt a piece of butter until liquid and add to the cookies. Mix.
4. Line the bottom of the baking dish with the resulting crumbs and compact the mixture. It is better to cook in a springform container - it will be easier to remove the cake from it without damaging the product.
5. Take gelatin, if it is already swollen, heat it over low heat.
6. Turn bananas into puree. Once again the blender comes to the rescue.
7. Melt a bar of dark chocolate (without additives or fillers) in the microwave or in a water bath.
8. Add sugar to sour cream and beat until it dissolves.
9. Add liquid chocolate, mashed bananas and gelatin mixture. Mix everything thoroughly.
10. Pour banana-chocolate mousse on top of the cookie base.
11. Place the mixture in the refrigerator to allow the dessert ingredients to harden.
12. After 2 hours, release the cake from the mold and decorate the treat.

You can decorate with anything - as much as your imagination allows. As ideas: pieces of black tiles, cookies, marmalade, confectionery sprinkles, nuts, chocolate drops, fruits, topping.

Chocolate cake with banana layer

This cake will not only surprise you with its excellent taste, but also with its appearance. Everyone will be delighted to see whole bananas cut open. The recipe for this confectionery miracle will definitely interest your girlfriends.

You will need:

For the test:

• 2 bananas;
• 180 g flour;
• 3 tbsp. l. cocoa powder;
• 1 tsp. baking powder;
• 0.5 tsp. salt;
• 1 g vanillin;
• 130 g butter;
• 3 eggs;
• 1 cup of sugar;
• 120 g yogurt (without fillers or flavorings).

For cream:

• 100 g chocolate (from 70% cocoa);
• 100 ml cream (10% fat);
• 20 g butter;
• 2 bananas;
• 200 g of fresh cottage cheese (at least 9% fat content);
• 3 tbsp. l. regular sugar.

Step-by-step preparation:

1. Mix all the dry ingredients of the future biscuit in a spacious bowl, but do not touch the sugar yet.
2. Puree the bananas (with a fork, blender or grater).
3. Add yogurt and stir until smooth.
4. Now beat the butter and sugar with a mixer. The result is a creamy paste into which we place only the yolks of the eggs. Beat again, then add banana puree, mix everything, put the mixture in the refrigerator.
5. After half an hour, we take out this mass and continue working with it. While kneading, add the dry ingredients little by little.
6. Using a mixer, create a fluffy consistency from egg whites and add it to the dough. Mix carefully, trying not to create too much foam.
7. Turn on the oven to warm up. We need a temperature of 200 °C.
8. Pour the dough into a round mold with a diameter of 18-20 cm. Bake for 40-50 minutes.
9. Cut the cooled cake lengthwise into 2 parts with a thin knife.
10. Let's move on to the cream. Break a bar of good dark chocolate into small pieces and melt it with butter in a water bath.
11. As soon as parts of the bitter component dissolve, add cream and regular sugar. Simmer the mixture over low heat until the white crystals dissolve.
12. Mix the whole mass with cottage cheese. The result is a dense cream that can hold its shape. We put it in the refrigerator for 30 minutes to make it easier to work with.
13. Let's start assembling the cake. Coat the first donut with the sweet mixture.
14. Place 2 whole bananas on top. We hide them under a cream fur coat.
15. Cover with the next layer of cake, process again with the lush mixture, and decorate to your liking.
16. Place the cake in the refrigerator for 3-4 hours. It should be thoroughly soaked.

The result is a moist, heavy, doubly rich chocolate dessert, since bananas and black bar crumbs are present in both the layer and the sponge cake.

Cooking in a slow cooker

If you are the happy owner of a multicooker, take note of this recipe. Chocolate banana cake bakes in it in one, two, three times!

You will need:

For the test:

• cocoa – 4 tbsp. l.;
• eggs – 3 pcs.;
• sugar – 200 g;
• milk – 1 glass;
• vegetable oil – half a glass;
• flour - one and a half glasses;
• baking powder - 1 sachet;
• vanillin – 1 g.

For cream:

• banana – 2 pcs.;
• sugar – 200 g;
• full-fat sour cream – 450 g.

Step-by-step preparation:

1. Beat the eggs with a mixer for three minutes along with regular white sugar.
2. Add milk and vegetable oil (unflavored) to them. Mix.
3. Combine flour with vanilla, cocoa powder and baking powder.
4. We place the bulk ingredients into the liquid mass, bring the dough to a homogeneous state, and then pour it into the multicooker form.
5. Cook covered in the “Baking” mode for 60 minutes, then cool the biscuit.
6. Next, let's make the cream - beat 450 g of 20% sour cream with sugar.
7. Finely chop the bananas into cubes or slices. You can even make puree.
8. Set aside some of the sour cream to coat the cake. Combine the remaining composition with pieces of sweet fruit.
9. Let's return to the biscuit. If it has already cooled down, cut it into two unequal parts in a 1:2 ratio.
10. We take out the middle from the larger component, leaving the walls intact, to form something like a bowl.
11. We break the crumb into small pieces or cut it with a knife. Mix this sponge cake with sour cream and banana cream.
12. Place the resulting mass in a makeshift bowl and cover with the second cake layer on top.
13. The cake is almost ready. All that remains is to grease it with the remaining cream and decorate it to your taste.

This dessert can be made even more chocolatey by placing a melted bar or cocoa in the cream. By the way, instead of bananas, pineapples or cherries would look great in this cake.

Delicious kefir cake

If you add kefir to a chocolate sponge cake, the dough will become moist and heavy, reminiscent of a brownie. Here's a recipe for a simple, effective and uncomplicated, but amazingly delicious chocolate-banana kefir cake.

You will need:

For the test:

• 300 ml kefir;
• 1 cup of sugar;
• 2 eggs;
• 35 ml vegetable oil;
• 2 tbsp. l. cocoa;
• 1 tsp. soda;
• 2 tbsp. flour;
• 2 bananas;
• vanillin on the tip of a knife;
• 0.5 tsp. salt.

For cream:

• 200 g butter;
• 1 can of condensed milk;
• vanilla to taste.

Step-by-step preparation:

1. Beat eggs with sugar. We do not use a whisk, but a mixer. We need strong, thick, white foam.
2. Put soda in kefir. We are waiting for the bubbles to start.
3. After this, pour the product into the eggs, add 35 ml of refined vegetable oil. Beat everything again with a mixer.
4. Add cocoa and flour. We no longer use the device, but knead the dough with a whisk, achieving a smooth, shiny, homogeneous structure. The resulting mass will seem liquid and will spread.
5. Place the dough in the oven to bake. Don't forget to preheat it to 180 degrees. Check the degree of readiness with a wooden toothpick. If it comes out of the biscuit dry, it means it is ready.
6. Divide the cooled biscuit into 3 layers.
7. Let's move on to the cream. Add vanillin to the melted butter and begin to beat with a mixer, gradually adding condensed milk. Stop as soon as you get the consistency and sweetness to your taste.
8. We cut bananas with wheels.
9. Take the first cake layer, coat it with buttercream, and spread the bananas in an even layer. Place the second donut on top and repeat the steps. If desired, you can soak the sponge cake in sweet syrup to make it more moist.
10. Cover the entire cake with cream. Let's decorate.

The recipe contains classic butter cream with condensed milk. But you can be original and cook it with your favorite layer. For example, a fluffy composition based on cottage cheese or mascarpone cheese would be good.

From ready-made cakes

If you don’t want to bother with baking sponge cakes or don’t have time to wait for the cakes to cool, buy ready-made ones at the store. And from this recipe you will learn the secret of a delicious chocolate cream that will turn factory-made products into a real culinary masterpiece.

You will need:

• 3 ready-made sponge cakes;
• 4 bananas;
• 250 g regular sugar;
• 2 tbsp. l. cocoa;
• 400 g milk;
• pack of butter;
• 50 g chocolate;
• 30 g flour;
• 2 yolks;
• 2 tsp. cognac

Step-by-step preparation:

1. First, divide the eggs into whites and yolks.
2. We don’t take all the sugar, but only 200 g. Mix it with flour and cocoa.
3. Add egg yolks and milk to this bulk mixture. Brew over moderate heat, stirring constantly.
4. When the mixture heats up, add broken chocolate into it. We are waiting for it to dissolve and begin to thicken. Turn off the stove.
5. Add softened butter fat to the hot cream base, mix and wait for it all to cool.
6. We make the impregnation for the cakes. Dissolve the remaining sugar in 100 g of water, add cognac to the syrup.
7. Peel the bananas and cut into slices.
8. Sprinkle all the cakes with impregnation, spread them with cream and cover them with a layer of bananas. We stack the donuts on top of each other.
9. We made a great cake. We decorate it according to our preference. It can be cream, biscuit crumbs, any glaze, etc.

By the way, it’s a great idea to coat such a cake with chocolate paste.

Have a cozy tea party!

The cake has a very rich taste. It is filled to the brim with chocolate - chocolate in the cakes, chocolate in the cream. Therefore, the taste and aroma are chocolate-pre-chocolate.
If you use dark chocolate, the cake will have a distinct, specific bitterness. If you don’t like this taste, then you need to use milk chocolate for cooking. In this case, the amount of sugar in the cream needs to be reduced.
The cake layers are very moist. Plus, banana slices add extra moisture.
Bananas fit perfectly into the chocolate symphony, enriching the taste.

The cake with the given amount of ingredients turns out to be very large. For a small homemade cake, the number of ingredients needs to be halved - instead of two cake layers, bake only one, and cut it not in half, but into 3 parts.

COMPOUND

4 large bananas (~1kg)

DOUGH FOR 1 CAKE
3 eggs ,
1/3 teaspoon salt,,
2/3 cup sugar (140g),
2 tbsp cocoa (30g),
2 teaspoons baking powder
200g kefir,

1.5 cups flour (240g)

IMPREGNATION,
1 glass of milk (250g),
50g dark chocolate

1 tbsp sugar (25g)

CREAM No. 1 (inside),
50g butter,
150g dark chocolate,

500g curd (cream) cheese

CREAM No. 1 (inside),
CREAM No. 2 (outside, for coating),
100g dark chocolate,
400g curd (cream) cheese,
180~200g butter

0.5 cups of powdered sugar (100g)
Dough
For the cake you need to prepare 2 layers. Do not knead the dough on them all at once, but one at a time.
Place a circle of baking paper on the bottom of a mold d=22cm and lay out the dough.

Cover the top of the pan with a foil cap.
Preheat the oven to t=200~220°C and place the mold with the dough in it for about 45 minutes. Readiness to check the breakdown on a dry stick.
Remove the cake from the mold and peel off the circle of paper. Wrap the cake in a kitchen towel.
Knead the second portion of dough and bake the second cake.
Leave the cakes to cool completely.

Cream No. 1 - for coating cakes
Weigh the mixing bowl and record the resulting number.
Melt butter in a small bowl.
Place the broken chocolate.

Stir until the chocolate has dissolved and is smooth. If the chocolate does not melt well, heat the mixture a little.

Place curd (cream) cheese in a mixing bowl, add powdered sugar and pour in the hot chocolate mixture.

Beat with a mixer until a uniformly colored mass is obtained.
Taste the cream and add powdered sugar if necessary.

Impregnation
Bring the milk to a boil (you can use it in the microwave).
Put chocolate and sugar.

Stir until the chocolate and sugar are completely dissolved.

Assembling the cake
If the cakes turn out heaped, then cut off the top. The cut parts will not be used in the cake.

Cut the cakes in half.
Pour chocolate soaking evenly over the cakes and let sit for 15~20 minutes so that the soaking spreads evenly.

Cut the bananas into discs at least 1 cm thick.

Weigh the bowl of cream and subtract the weight of the bowl.
Divide the resulting weight of the cream by 6.
It is advisable to assemble the cake in a special sliding ring or in a detachable form.
Place 1/6 of the cream on the first cake layer and smooth it out.

Place banana slices tightly onto the cream.

Apply the next 1/6 of the cream to the second cake layer.
Place the second cake layer, cream side down, on top of the bananas. Press.

Assemble the entire cake in the same way.
With this assembly, the bananas will be surrounded on both sides by cream.
After assembly is completed, the cake should lie at the very top.
Cover the cake with plastic wrap to prevent moisture evaporation.
Leave at room temperature for 30 minutes to 1 hour, then refrigerate for at least 3 hours, preferably overnight.

Cream No. 2 - for coating the cake
Remove butter (180~200g) from the refrigerator in advance and bring until soft.
Just like in the first cream, dissolve chocolate in melted butter (50g).

Mix chocolate with cream cheese.

In another bowl, beat softened butter with powdered sugar until fluffy.
Add the chocolate cheese mixture and beat again.
You should get a thick, soft cream that holds its shape well.

Continue assembling the cake
Remove the settled cake from the refrigerator and remove the restrictive ring from it.

Coat all sides with cream No. 2.

If the cake is not made for home tea, then it should be allowed to rest in the refrigerator again. The cream will become harder and drier.
After settling, finally level the cake with a pastry spatula, rinsing it with hot water after each stroke.
Decorate the cake as desired.

The chocolate-banana combination is a win-win. In this cake you will find chocolate banana biscuits, banana mousse, gelatin and egg free chocolate mousse and banana and chocolate crunch. A real holiday for those with a sweet tooth!

The cake is designed for a 17-18 cm mold. If you need a smaller or larger diameter, you can easily count the ingredients using our service.

Chocolate biscuit with banana

• Butter 30 gr
• Egg at room temperature 1 pc.
• Flour 25 gr
• Almond flour 10 g
• Powdered sugar 25 gr
• Baking powder 3 g
• Cocoa 10 gr
• Milk 15 g
• Glucose syrup – 15 g (you can do without it, but the cakes will be denser)
• Salt 1/8 tsp.
• Vanilla extract 1 tsp.
• Banana 1 piece

Step 1. Melt the butter and leave it hot. Heat glucose syrup and milk in the microwave to 38-40 degrees

Step 2. Sift flour, almond flour, cocoa, baking powder, powdered sugar into a bowl and mix with a whisk. Add salt.

Step 3. Combine egg, vanilla extract, milk and glucose syrup, mix.

Step 4. Add hot oil and immediately pour the resulting mixture into the flour mixture. Using a spatula, stir the mixture until completely combined, without beating.

Step 5. Divide the dough into two 16 cm molds (if not silicone, grease with butter and sprinkle with flour). Place in the refrigerator for 6 hours. This is necessary in order to cool the dough well and obtain the desired structure when baking.

Step 6. Preheat the oven to 175C. Bake for 12 minutes, then place banana cut into slices (2-3 mm) on the surface of the biscuits and bake for another 2-3 minutes. Remove from the oven, cool slightly, wrap in cling film and refrigerate for 6 hours.

Read also Recipe for coconut cake with cheesecake inside

Chocolate mousse

Prepared immediately before assembling the cake.

• Dark chocolate 250 gr
• Curd cheese at room temperature (cremette, almette, hochland) 60 g
• Brown sugar 40 gr
• Chilled cream 33-35% 400 gr
• Vanilla extract 1 tsp.

Step 1. Melt the chocolate and bring until smooth, stirring constantly. Cool to room temperature.

Step 2. Beat the cream cheese and sugar into a smooth, glossy mass. Without stopping beating, reduce the mixer speed to minimum. Pour in half the cold cream in a thin stream. Beat until the mixture thickens slightly. Then add the second half of the cream and, gradually increasing the speed, beat the mass until it has a good elastic consistency.

Step 3. Add chocolate and vanilla extract. Knead by hand until smooth.

Assembly

photo by Daria Saliti

Step 1. Place a 16 cm ring (height 8-10 cm) on a substrate, put acetate film inside.

Step 2. Collect according to the following scheme (from bottom to top):

• biscuit with crispy
• 40% chocolate mousse
• banana mousse from the freezer
• 20% chocolate mousse
• biscuit with crispy
• 40% chocolate mousse

Step 3. Smooth the surface, cover contact with cling film and place in the freezer for a day to stabilize the mousse and the cake as a whole.

Step 4. Move the cake from the freezer to the refrigerator, prepare another half portion of chocolate mousse, and cover the cake with it.

Step 5. Roll truffle balls from the remaining chocolate mousse and roll them in cocoa.

It is better not to prepare the mousse for coating in advance if you want the mousse to lay on the cake as in the photo. Spread the mousse over the frozen cake.

To make the truffles, cool the mousse in a piping bag or with the surface covered, then quickly roll into balls and roll in cocoa. It is more convenient to work with disposable gloves.

The exquisite and unusual taste of such a delicacy as chocolate cake with bananas can conquer the most demanding gourmet. This dessert will be a good addition to a homemade tea party with your family or the end of a luxurious banquet. Making chocolate banana cake is easy. A simple recipe for the dish can be mastered even by novice pastry chefs.

Chocolate banana cake - general cooking principles

In order to prepare a chocolate banana cake, you first need to determine what the base of the cake will be made of and which cream to give preference to.

There are several banana cake recipes in which cocoa is one of the most important ingredients. A very tasty cake with banana and cream based on condensed milk, sour cream or cream. The cakes can be biscuit, honey or waffle. Walnuts or almonds, cinnamon, and dried fruits can be used as additives to enhance the depth of taste. Each recipe is unique, but they are all united by a basic component. Such desserts and sweets bring special pleasure to children.

Delicate chocolate banana cake with condensed milk cream

Very simple and quick to prepare recipe. Thanks to the combination of an airy sponge cake with condensed milk cream, the chocolate banana cake turns out to be very tender.

For 1 layer of butter sponge cake you will need the following ingredients:

• 5 chicken eggs;
• 100 g sugar;
• a pinch of vanilla sugar;
• 125 g flour;
• 38 g cocoa;
• 1 tsp potato starch;
• 73.5 g butter.

To prepare the cream you need:

• 1 can of boiled condensed milk;
• 100 g butter;
• 2 bananas
• 160 g peanuts;
• 100 g chocolate.

Preparing a banana cake begins with baking the cake layers. Eggs must be beaten with sugar until the homogeneous mass approximately doubles in volume. Sift the flour together with cocoa, mix thoroughly and add to the egg-sugar mixture. Then you need to melt the butter, add it to the dough and stir well.

Line the bottom of the mold with baking parchment, pour out the previously prepared contents and place in the oven. Bake at 180 C until done. Approximate baking time is 25 - 30 minutes. The finished cake must be cut lengthwise, dividing it into two equal parts.

To prepare the cream, you need to mix previously brewed condensed milk with butter.

Carefully soak each half of the sponge cake with cream, placing a layer of bananas cut into slices between them. We connect two cake layers. Grate chocolate on top. This significantly increases the taste characteristics of the delicacy. Adding chocolate pieces gives the cake a finished look; you can also decorate the cake with a banana.

Easy Chocolate Banana Gingerbread Cake

Gingerbread and banana cake can be classified as a sweet dish, the preparation of which does not require baking the cake. This banana dessert just needs to be assembled correctly and put in the refrigerator for soaking. The good thing about this recipe is that even teenagers can prepare the delicacy.

Chocolate Banana Gingerbread Cake is super easy to make. For this you will need:

• 500 grams of fresh chocolate gingerbread;
• 1\2 cups homemade sour cream;
• 100 grams of butter;
• 3 large bananas;
• 1/4 cup sugar;
• 50 - 70 grams of grated chocolate;
• 4 tablespoons cocoa.

The main secret to making a delicious cake with bananas is that sour cream must be whipped with sugar until smooth, and the sugar must dissolve completely. An indicator of the correct preparation of the cream is an almost doubling of the volume of the whipped mass. How tasty the cream will be depends on the quality of the sour cream. It is better to use a homemade fermented milk product with high fat content.

So, prepare a plastic container with a volume of at least 500 ml, put sour cream in it, and begin the whipping process. The mixer or whisk must be completely lowered into the container to avoid splashing. We work with pure sour cream for several minutes and only after bubbles appear do we begin to gradually add sugar. If you pour all the sugar at once, the cream will turn out liquid. We need to achieve the effect of whipped cream. The cream should be airy. In order to speed up the procedure, you can first grind the sugar into powder. This significantly reduces whipping time.

After making sure that the sour cream is whipped enough, gradually add cocoa and butter. Beat the mixture with a mixer until smooth.

In a separate vessel, grind finely chopped bananas with softened butter.

We divide each gingerbread into two equal parts, making a longitudinal cut. Then we lay out the gingerbread halves in layers, covering each layer with two types of cream. This portion is designed for 5 layers. The more cream in such a cake, the airier and tastier the dessert turns out. Lubricate the top layer generously with cream, decorate with bananas and sprinkle with grated chocolate. The treat is ready.

Chocolate banana cake with delicate cream cream

Preparing such a dessert is much simpler than it seems at first glance. Delicious chocolate banana cake with delicate whipped cream claims to be the “highlight of the program” at any feast, since the harmonious range of flavors and subtle composition of aromas will please even the most demanding gourmet.

To prepare the crust you will need the following ingredients:

• 2 cups sifted flour;
• 100 grams of butter;
• 4 tablespoons cocoa powder;
• 250 grams of homemade sour cream;
• 1 teaspoon baking powder;
• 1 teaspoon of soda;
• a pinch of vanilla sugar;
• 5 tablespoons sugar.

• 500 ml high fat cream;
• 2 teaspoons gelatin;
• 4 tablespoons sugar;
• 4 tablespoons of water.
• 3 bananas;
• 3 eggs;
• 1 teaspoon lemon sugar;
• milk;
• 1 bar of dark chocolate.

Ingredients for impregnation:

• 1 teaspoon lemon juice;
• 1\4 cups of water;
• a little sugar.

Let's start by preparing the base crust. Gradually add flour, previously mixed with baking powder, soda and sugar, to the melted butter. Mix thoroughly so that the consistency is medium thick and homogeneous. Add sour cream to the composition.

Pour the dough into a greased form and place in the oven, preheated to 180 C for 30 minutes. After cooling, cut the biscuit into two equal parts and soak the cake with a mixture of lemon juice, sugar and water. Then add bananas.

Dissolve gelatin in 4 tablespoons of boiling water and let cool to room temperature. After the mass has cooled, whip it together with the cream. Separate the whites from the eggs and beat. Add the whipped whites to the main cream.

Grease the cake with cream so that the banana layer is completely covered with cream. Sprinkle the top layer with grated chocolate and place in the refrigerator. The cake sits for about 2 hours.

Video of making chocolate banana cake

httpss://youtu.be/h-17Q6euAmY

Chocolate banana cake with caramelized nuts and chocolate cream

In order to surprise guests with confectionery delights, you do not have to be an accomplished chef. Banana cake with chocolate, prepared according to the original recipe, deserves a place on the holiday table itself. You will need 2 sponge cake layers, caramelized nuts and chocolate cream.

Ingredients for making the crust:

• 4 eggs;
• 100 grams of flour;
• 150 grams of sugar;
• a pinch of vanillin.

Ingredients of chocolate cream:

• 500 g chocolate;
• 300 g cream;
• cognac flavoring.

First you need to separate the whites from the yolks. Place the yolks in a container, add 10 tablespoons of sugar and add vanillin. Grind the contents thoroughly until the mass becomes light. Beat the whites with the rest of the sugar. Mix a third of the whites with the beaten yolks and add flour. Mix thoroughly until smooth, then add the rest of the whites. Bake at 180 C for 35 - 40 minutes. Cool the finished cake.

To prepare the cream, you need to melt the chocolate, mix it with cream and add flavoring, after which you need to let it cool.

Grease the cake with cream and decorate with caramelized nuts. The cake is infused for 3 - 4 hours in the refrigerator.

Chocolate banana cake with sour cream

Chocolate banana cake can be made with sour cream. The ingredients combine perfectly, emphasizing each other's taste. Cooking consists of two stages: baking and cream.

Ingredients for making cakes:

• 200 g margarine;
• 1 cup of sugar;
• 3 tbsp. spoons of honey;
• 2 cups of flour;
• 3 eggs.

Ingredients for making cream:

• sour cream;
• 1 cup of sugar.

Melt the margarine in a water bath, add sugar and honey. Add a pinch of soda and stir until the mixture thickens and whitens. Remove from the water bath and cool, then add the eggs and mix thoroughly. Next, add flour and knead the dough to medium density. Dividing the mass into 8 equal parts, roll it out and put it in the oven for 3-5 minutes. Each cake is baked individually.

To prepare the cream, beat sour cream with sugar in a 2/1 ratio. Grease the cakes, alternating a layer of sliced ​​banana with honey cake. The finished cake should be sprinkled with grated chocolate.

The fastest recipe for chocolate cake with bananas is used when you need to make a quick dessert. It can be prepared if guests are caught by surprise.

Ingredients:

• 400 g cookies;
• 180 g butter;
• 10 g gelatin;
• 100 ml water;
• 100 ml milk;
• 400 g sour cream;
• 6 tbsp. Sahara;
• 3 tbsp. cocoa;
• 2 bananas;
• chocolate.

After crushing the cookies into crumbs, add melted butter and mix thoroughly. Distribute the mixture evenly over the bottom of the pan and place in the freezer for 5 minutes.

Dissolve pre-soaked gelatin and 6 tablespoons of sugar in warm milk. Feel free to add cocoa to the mixture until the desired shade is obtained.

Apply a thick layer of milk jelly onto the cookie mixture, alternating with layers of bananas, and set aside to cool again. The chocolate banana cake sits in the refrigerator for 20 minutes, after which it can be served.

1. You should always use a preheated oven to prepare the crusts.
2. The bananas cut into slices in the finished product look like a single mass.
3. Any dough turns out fluffy if you beat it for a long time and add the ingredients slowly.
4. To prepare chocolate glaze, you can use not only ready-made chocolate: thick cocoa with the addition of milk is no worse.