Chocolate and banana cake

Name: Chocolate and banana cake
Ingredients: 6 eggs; 400 g sugar; 6 tablespoons flour; 1 baking powder; 2 essence of rum; 2 packets instant coffee; 500 ml liquid cream; 3 tablespoons cocoa; 300 g milk chocolate; 2 bananas; 150 ml water

Dessert - Chocolate and banana cake by Artemisa F. - Recipia

Chocolate Banana Cake Made a few times for birthdays and smaller gatherings, this cake has always been finished quickly, even though my pictures haven't always been great. It's the kind of homemade dessert where the cocoa sponge stays fluffy, the cream is rich, and the bananas complete everything without being overly sweet. The recipe isn't complicated, but it has a few steps that require careful attention. If you have all the ingredients ready, things go quickly. Quick Info Total time: about 2 hours (including cooling and assembly) Preparation time: 30-40 minutes Baking time for the sponge: 30-35 minutes Servings: 10-12 slices Difficulty: medium Occasion: celebration or birthday cake Ingredients Sponge: 6 eggs 150 g sugar (for egg whites) 1 pinch of salt 1 pinch of baking powder 6 tablespoons flour (approx. 120 g) 3 tablespoons cocoa powder (approx. 24 g) Remaining sugar up to 400 g (for syrup) Syrup: 150 ml water remaining sugar (250 g) 2 packets instant coffee 1 teaspoon rum essence Cream: 500 ml liquid cream (divided) 200 g milk chocolate (for cream) 100 g milk chocolate (for glaze) 50 ml liquid cream (for glaze) 1 teaspoon rum essence Filling: 2 bananas Decoration: Golden balls (optional) Preparation Method 1. Preparing the sponge: Remove the eggs from the fridge about 30 minutes beforehand to reach room temperature. Separate the egg whites from the yolks. Add a pinch of salt to the egg whites and beat them with a mixer until stiff peaks form. Gradually add 150 g of sugar while continuing to mix until they become glossy and firm. Beat the yolks with the baking powder and add them to the egg white foam. Gently fold the yolks into the foam using a spoon, with slow, upward motions, being careful not to mix too vigorously. Gradually add the flour and cocoa powder, gently folding with the spoon to keep the air in the mixture. Pour the mixture into a cake pan lined with parchment paper. Bake in a preheated oven at 180°C for 30-35 minutes. It's done when it passes the toothpick test (or when the sponge springs back after a light touch). Let the sponge cool completely before cutting. 2. Chocolate cream: In a heavy-bottomed pot, heat 200 ml of liquid cream. When it's almost boiling, add 200 g of chopped milk chocolate. Stir over low heat until the chocolate is completely melted and combined with the cream. Allow the cream to cool until it reaches room temperature. To speed up the cooling, you can place the pot in a bowl of cold water. Once the cream is cool, add the remaining liquid cream (300 ml) and whip until it thickens and becomes a spreadable consistency. 3. Syrup: In a small saucepan, combine 150 ml of water and the remaining sugar (250 g). Let it boil until all the sugar dissolves. Remove from heat, add 2 packets of instant coffee and a teaspoon of rum essence. Stir until completely dissolved. Allow the syrup to cool. 4. Glaze: When the cake is almost ready to assemble, melt 100 g of milk chocolate in the microwave (or using a double boiler). Add 50 ml of liquid cream, mixing well until smooth. 5. Cutting and assembling the sponge: Once the sponge has cooled completely, cut it horizontally into three equal layers. A long serrated knife (like a bread knife) helps achieve even slices. Prepare the bananas: peel and slice them thinly. 6. Assembling the cake: Place the first layer of sponge on a serving plate. Soak it well with the coffee and rum syrup (it shouldn't be dry, but not overly soaked either). Spread a generous layer of chocolate cream, then place banana slices over the cream. Repeat the steps with the second layer of sponge: soak, add cream, and layer bananas. Place the third sponge layer, soak it, and cover the entire cake with the remaining cream, both on top and on the sides (if you have enough cream). Pour the chocolate glaze over the cake, allowing it to drip naturally down the sides. Decorate with golden balls or as desired. The cake should be kept in the fridge for at least a few hours before serving to allow the cream to set and the layers to flavor. Why I Make This Recipe Often It's a recipe I use when I need a reliable cake with simple ingredients and a balanced taste, without being overly sweet. It can be easily adapted, keeps well in the fridge, and doesn't require complicated techniques. Tips and Variations Tips Eggs at room temperature whip better – don’t skip this step. For cutting the sponge, a serrated knife makes the difference between even and crumbly slices. Bananas oxidize quite quickly – slice them just before assembly. Let the chocolate cream be completely cool before whipping, or it won't set properly. Substitutions You can use dark chocolate for a more intense cream if you prefer less sweetness. Bananas can be replaced with sliced strawberries if you want a different flavor. Variations Instead of instant coffee, you can use instant espresso or very strong espresso in the syrup for a more pronounced coffee flavor. You can add small pieces of nuts to the cream if you also prefer a crunchy texture. Serving Ideas This cake is best cut into thick slices straight from the fridge. You can serve it plain or with extra fresh fruit on the side. Frequently Asked Questions How do I cut the sponge without crumbling it? Use a long serrated knife and make slow movements. The sponge should be completely cool. Why isn't the cream whipping well? If the cream or chocolate mixture isn't cold enough, it won't whip properly. Can I make the cake a day in advance? Yes, it keeps well in the fridge, and the flavors combine even better after a few hours. What do I do if my cream curdles? If the cream curdles while whipping, try adding a tablespoon of cold liquid cream and mix briefly. Can the cake be frozen? I do not recommend freezing due to the bananas and cream – the texture will not be the same after thawing. Nutritional Values Approximately, one slice of cake (out of 12) has about 350-400 kcal, with around 6 g of protein, 18 g of fat, and 45-50 g of carbohydrates. These values vary depending on the chocolate and cream used. The cake is high in carbohydrates and has a good dose of fat, so portion it carefully if you're watching calories. Storage and Reheating The cake keeps well in the fridge, covered, for up to 3 days. I do not recommend freezing due to texture. It is served cold and does not need reheating. Bananas tend to oxidize after 2 days, so it's best enjoyed fresh.

Preparation

Preparing the base: Separate the egg whites from the yolks. Beat the egg whites until stiff with a pinch of salt and 150g of sugar. Mix the yolks with the baking powder and gradually add them to the egg white foam, gently folding from top to bottom with a spoon. Add the flour and cocoa in the same manner. Pour the mixture into a baking pan lined with parchment paper and bake for 30-35 minutes. In the meantime, prepare the cream: Heat 200ml of liquid cream, add 200g of chocolate, and stir until homogeneous when the chocolate is melted. Let it cool, then mix with the remaining cream and whip until a thick cream is obtained. Prepare the syrup: Boil water with the remaining sugar, instant coffee, and rum essence. Let it cool. Remove the base, let it cool, then slice it into three equal parts. Assemble the cake as follows: Base, syrup, cream, slices of banana... repeat until finished. On top, add the chocolate glaze. Melt the chocolate in the microwave (100g), add 50ml of liquid cream. Mix well and pour over the cake. Decorate with golden balls. To beat the egg whites better, it is preferred that the eggs are at room temperature. To slice the base better, use a serrated knife like a bread knife.

Chocolate and banana cake

Preparation

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