Banana and chocolate cake

Chocolate banana cake

Total preparation time: 1 hour 30 minutes
Preparation time: 30 minutes
Baking time: 35 minutes
Number of servings: 12

Welcome to the world of sweet delights! Today, I will guide you step by step in the preparation of a chocolate banana cake, a recipe that combines soft textures and inviting flavors, perfect for any occasion. This cake combines the natural sweetness of bananas with the richness of chocolate to create a dessert that will delight friends and family alike. Get ready to transform simple ingredients into something truly special!

A bit of history

Banana and chocolate cake has deep roots in culinary traditions, often made at times of celebration or simply to spoil loved ones. Bananas, an affordable and versatile ingredient, integrate perfectly into sweet dishes thanks to their smooth texture and natural sweetness. Combining them with chocolate has quickly become a favorite thanks to the delicious contrast between the creaminess and intense chocolate taste.

Ingredients for the countertop:

- 12 eggs
- 12 tablespoons sugar
- 12 tablespoons flour
- 2 tablespoons oil
- 1 baking powder
- 1 sachet vanilla sugar

Ingredients for the cream:

- 1 well-ripe banana
- 3 tablespoons chocolate cream (Fineti)
- 1 mascarpone cheese (250 g)
- 300 ml liquid cream
- 1 essence of rum
- 2 sachets vanilla sugar

Ingredients for the syrup:

- 3 sachets vanilla sugar
- 200 ml water
- 1 essence of rum

Preparation:

Step 1: Prepare the pastry

1. Start by preheating the oven to 180 degrees Celsius. It is essential that it is thoroughly warmed before you put the cake in to ensure even baking.

2. Separate the egg whites from the yolks. This is a crucial step as well beaten egg whites will give the cake a fluffy texture.

3. Using a mixer, beat the egg whites with the 12 tablespoons of sugar until stiff and glossy. Adding the sugar gradually is key to getting a stable foam.

4. In another bowl, whisk the yolks with the oil and vanilla sugar until smooth. Here, the oil will add an extra moistness to the batter.

5. Slowly fold the yolk mixture into the egg white foam, stirring gently with a spatula, from bottom to top, to keep the air in the whites.

6. Si si sift the flour along with the baking powder over the mixture, spoonful by spoonful, continuing to stir gently.

7. Pour the dough into a baking sheet lined with baking paper and bake for about 35 minutes. Do the toothpick test: if it comes out clean, the pastry is ready. If not, leave in the oven for 5-10 minutes.

Step 2: Making the cream

1. In a large bowl, beat the liquid cream until stiff. This step is vital to get an airy custard.

2. Add the vanilla sugar and stir gently with a spatula.

3. Incorporate the mascarpone cheese, stirring gently to avoid lumps.

4. Mash the banana with a fork and add it to the cream mixture along with the rum essence. Mix gently until smooth. This step will add a wonderful flavor and creamy texture.

Step 3: Making the syrup

1. In a small saucepan, combine the water, vanilla sugar and rum essence. Stir continuously for 3 minutes until the sugar is completely dissolved. This syrup will add moisture to the cookies and extra flavor.

Step 4: Assemble the cake

1. Once the cake has cooled completely, cut it into two or three layers, depending on your preference.

2. Dip each layer with the prepared syrup using a brush or spoon to ensure optimal moistening.

3. Spread the cream on the first layer of countertop, then add the next layer (or layers) and repeat the process.

4. Finally, top the cake with the remaining cream, making sure it is evenly distributed.

Step 5: Decorating the cake

1. Use whipped cream to decorate the cake, giving it an elegant look. You can use a post to create beautiful designs.

2. Add a layer of colored coconut to mimic grass and add a playful element to the cake.

3. If desired, create marzipan figurines or use plastic decorations to personalize the cake. Dream and create!

Serving ideas and variations:

This chocolate banana cake pairs perfectly with a scoop of vanilla ice cream or a cup of flavored coffee, turning it into an unforgettable dessert. You can experiment with white chocolate flavors or chopped nuts for added texture. Adding a few pieces of chopped dark chocolate to the cream could also add a crunchy touch.

Nutritional information and calories:

Each serving of chocolate banana cake (about 100g) contains about 350-400 calories, depending on the ingredients used. This dessert provides carbohydrates from natural sugars, protein from eggs and mascarpone, and fat from whipped cream. Bananas provide a boost of potassium and vitamins, making the cake not only delicious, but with nutritional benefits.

Frequently asked questions:

1. Can I use frozen bananas?
Yes, but be sure to thaw them completely and drain off excess water.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the icing and syrup or use dark chocolate, which is less sweet.

3. What is the best way to store the cake?
Refrigerate in an airtight container to keep it fresh. It can be eaten for 3-4 days.

Now that you've gone through all the steps to make this chocolate banana cake, I encourage you to share it with your loved ones and enjoy every savory bite. Enjoy!