Chocolate cake with bananas and strawberries

Name: Chocolate cake with bananas and strawberries - Sanziana O.
Ingredients: Base 3 eggs 6 tablespoons sugar 6 tablespoons milk 6 tablespoons oil 6 tablespoons flour 2 tablespoons cocoa 1 teaspoon baking powder Cream 200 ml unsweetened liquid cream; the red box of 200 ml) 6 tablespoons sugar 200 g dark chocolate 1 large banana or 2 small ones Syrup 3 tablespoons strawberry syrup 100; 150 ml water (depending on how soaked you like it) Decoration 6; 7 large strawberries or 10; 14 smaller ones 50 g dark chocolate white chocolate flakes

Dessert - Chocolate cake with bananas and strawberries by Sanziana O. - Recipia

I made this chocolate, banana, and strawberry cake as a gift, so I couldn't photograph the cross-section. The base is simple, baked in a small 18 cm pan, and the cream is made from liquid cream and dark chocolate. The bananas are placed between the layers, and the strawberries are used both for decoration and in the final appearance. Those who received it said it was very tasty. The cake needs to chill in the fridge for a few hours before serving, which is why it's more convenient to prepare it a day in advance. Quick Info Total time: about 4 hours and 30 minutes, including cooling the cream and fridge time. If the cake sits until the next day, the total time increases, of course. Preparation time: not specified exactly; the base, cream, and assembly are prepared on the same day. Baking time: about 30 minutes. Servings: the number is not specified; the cake is made in a round 18 cm pan. Difficulty: medium. Recipe type: homemade cake with chocolate, bananas, and strawberries, suitable for a birthday or to be given as a gift. Ingredients For the base 3 eggs 6 tablespoons sugar 6 tablespoons milk 6 tablespoons oil 6 tablespoons flour 2 tablespoons cocoa 1 teaspoon baking powder For the chocolate cream 200 ml unsweetened liquid cream 6 tablespoons sugar 200 g dark chocolate For the filling 1 large banana or 2 small bananas For the syrup 3 tablespoons strawberry syrup 100-150 ml water, depending on how soaked you like the base For decoration 6-7 large strawberries or 10-14 smaller strawberries 50 g dark chocolate White chocolate flakes Preparation method 1. Prepare the chocolate cream Put the unsweetened liquid cream and sugar in a pot. Place the pot on the heat and warm the mixture until it reaches boiling point. Remove the pot from the heat and add the broken or chopped dark chocolate. Stir until the chocolate completely melts and you obtain a smooth mixture. Let the cream cool slightly, then put the pot in the fridge for about an hour. After cooling, whip the cream. Start at low speed, then gradually increase the speed until the cream becomes smooth and fluffy. The cream must be cold before whipping. After whipping, keep it in the fridge until the base is ready and you start assembling. 2. Prepare the base Preheat the oven to 170 degrees Celsius. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy. Add the sugar and continue beating for 2-3 minutes. Then incorporate the yolks, one at a time. Add the milk and oil, mixing after each ingredient. In a separate bowl, mix the flour with cocoa and baking powder. Add the dry ingredients over the egg mixture and fold them in with a spatula. Work gently, so you don't lose too much volume from the egg whites. Pour the batter into a small round pan, about 18 cm, lined with baking paper. Grease the edges of the pan with butter. Bake the base in the preheated oven at 170 degrees for about 30 minutes. Check it with a toothpick; if it comes out clean, the base is baked. Remove the base from the oven and let it cool. Once completely cool, remove it from the pan and cut it into two layers. 3. Prepare the syrup and fruits Mix the strawberry syrup with 100-150 ml of water. The amount of water can be adjusted depending on how soaked you prefer the cake. Peel the banana and slice it. Wash and dry the strawberries well. Three of them will be placed in the middle of the cake, while the rest are cut in half and used for decoration. 4. Assemble the cake Place the first layer of the base on the serving platter and soak it with half of the prepared syrup. Spread one-third of the chocolate cream over the base. Arrange the banana slices, then cover them with another third of the cream. For easier distribution, you can divide the cream into three bowls from the start, in approximately equal amounts. Place the second layer of the base over the cream and soak it with the remaining syrup. Cover the cake with the remaining cream, covering both the top and the sides. Put the three strawberries in the center of the cake. Arrange the halved strawberries around them on top. 5. Prepare the chocolate decoration Melt the 50 g of dark chocolate in a double boiler. Put the melted chocolate in a bag and cut a tiny corner. Drizzle chocolate over each fruit. Finally, sprinkle white chocolate flakes. If there is any melted dark chocolate left, you can use it for a few extra drizzles over the decoration. Put the cake in the fridge for about 3 hours before serving or leave it until the next day. During this time, the base will soften from the syrup, and the cream will set. Why I make this recipe often I love it because it uses a small pan and doesn't require many layers. The cream is concentrated, with a chocolate flavor, and the banana adds a soft texture between the layers. The strawberries make it suitable for a gift cake without the need for complicated decoration. It is also a cake that can be prepared a day in advance. After a few hours in the fridge, the slices are easier to cut than immediately after assembly. Tips and variations Tips The base should be allowed to cool before cutting. If it is still warm, it may break more easily. Incorporate the flour, cocoa, and baking powder with the spatula; do not mix the batter after adding the dry ingredients. This way, you keep the air in the egg whites better. The cream and chocolate are heated only until the mixture reaches boiling point. After adding the chocolate, remove the pot from the heat. The cream must be cooled in the fridge before whipping. If it is still too warm, it will not achieve the same fluffy texture. The amount of syrup can be used according to preference. Those who prefer a firmer base can use less, while for a moister cake, the larger amount indicated in the recipe can be used. Substitutions The recipe uses unsweetened liquid cream. The original source does not indicate an exact substitute, so it is best to keep this type of product to achieve the described cream. The large banana can be replaced with two small bananas, according to the original quantities. For decoration, white chocolate flakes are used, but these can be omitted if you don't have them. In the recipe, melted dark chocolate remains the main element of the decoration. Variations You can adjust the amount of syrup without changing the other ingredients. The cake can be left less soaked or can receive the entire amount of syrup prepared. The decoration can be done with strawberries placed only in the middle if you prefer a simpler look. In the original version, three strawberries are placed in the center, and the others, cut in half, are arranged around them. Serving ideas The cake is served cold, after being in the fridge for at least about 3 hours. For cleaner slices, use a sharp knife and wipe the blade between cuts, especially if the chocolate decoration has hardened. Frequently asked questions How long should the cream sit in the fridge before whipping? The cream cools for about an hour in the fridge after the hot cream has been mixed with the chocolate. It is important not to whip it while it is still hot or very warm. Can I prepare the cake a day in advance? Yes. The recipe indicates keeping the cake in the fridge for about 3 hours before serving or until the next day. Moreover, resting overnight helps the base absorb the syrup and the cream to settle. How do I check if the base is baked? After about 30 minutes at 170 degrees, insert a toothpick in the center of the base. If it comes out clean, the base is ready. If it has traces of batter, it needs to stay in the oven and be checked again. How much water is added to the syrup? 100-150 ml of water is used for the 3 tablespoons of strawberry syrup. Choose the amount based on how moist you want the base to be. Why is the cream whipped first at low speed? Starting to whip at low speed helps to homogenize the cream. After that, the speed can be gradually increased until the cream becomes smooth and fluffy, as needed for filling and coating the cake. Nutritional values The values below are estimates and depend on the type of liquid cream, chocolate, the amount of sugar absorbed, and the number of slices. The calculation is made for a slice from a cake divided into 8 servings. One slice contains approximately: 600-630 kcal Carbohydrates: 65-72 g Fats: 34-38 g Proteins: 8-10 g The estimate includes the base, chocolate cream, banana, syrup, strawberries, and chocolate decoration. It is not an exact nutritional analysis, especially since the values vary depending on the fat percentage of the cream and the type of chocolate used. Storage and reheating The cake is stored in the fridge, covered, until serving. The recipe is more suitable for cold consumption and is not reheated. Fresh strawberries and chocolate cream keep better in the fridge, and the cake is recommended to be served after sitting for about 3 hours in the cold or until the next day.

Chocolate cake with bananas and strawberries

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