This Chocolate Banana Cake is the perfect treat to make and sell every day. With a rich, moist chocolate sponge and a luscious chocolate cream, it’s sure to be a hit. The bananas add a natural sweetness and moisture that makes this cake truly irresistible.

Full Recipe:

Ingredients:

For the Cake:

• 3 eggs: Provides structure and moisture to the cake.
• 200 g of sugar: Sweetens the cake and helps achieve a tender crumb.
• 1 teaspoon of vanilla essence: Adds a warm, fragrant flavor.
• 1 pinch of salt: Enhances the overall flavor of the cake.
• 150 ml of milk: Adds moisture to the batter.
• 80 g melted butter: Gives the cake a rich, buttery flavor and texture.
• 200 g of wheat flour: The base ingredient that forms the structure of the cake.
• 40 g cocoa powder: Adds a deep, chocolatey flavor.
• 10 g baking powder (or 2 teaspoons): Leavens the cake, making it light and fluffy.
• 8 bananas: Adds natural sweetness and moisture, and pairs perfectly with chocolate.

For the Chocolate Cream:

• 60 g sugar: Sweetens the cream to balance the cocoa’s bitterness.
• 50 g cocoa powder: Provides a rich, intense chocolate flavor.
• 30 g cornstarch: Thickens the cream to a smooth, creamy consistency.
• 500 ml of milk: Forms the base of the cream, making it rich and smooth.
• 1 pinch of salt: Enhances the flavor of the chocolate cream.
• 150 g dark chocolate: Adds depth of flavor and a velvety texture to the cream

Instructions:

1. Prepare the Cake Batter:

• Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and flour a baking pan to prevent the cake from sticking.
• Mix Wet Ingredients: In a large mixing bowl, beat the eggs, sugar, and vanilla essence together until light and fluffy. This should take about 3-5 minutes.
• Add Milk and Butter: Slowly add the milk and melted butter to the egg mixture, mixing until well combined.
• Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently to create a smooth batter.
• Prepare Bananas: Slice the bananas and set them aside. These will be layered in the cake.

2. Assemble and Bake the Cake:

• Layer the Bananas: Pour half of the cake batter into the prepared baking pan. Arrange the sliced bananas evenly over the batter.
• Top with Remaining Batter: Pour the remaining batter over the bananas, spreading it out evenly.
• Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

3. Make the Chocolate Cream:

• Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and a pinch of salt.
• Add Milk: Gradually add the milk to the dry ingredients, whisking constantly to avoid lumps.
• Cook the Cream: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
• Add Dark Chocolate: Remove the saucepan from the heat and stir in the dark chocolate until it’s completely melted and the cream is smooth.

4. Assemble the Cake:

• Spread the Chocolate Cream: Once the cake has cooled completely, spread the chocolate cream evenly over the top of the cake.
• Decorate: For an extra touch, you can add sliced bananas, chocolate shavings, or chopped nuts on top of the chocolate cream.

5. Serve and Enjoy:

• Slice and Serve: Slice the cake and serve it as a delicious dessert or snack. The combination of moist chocolate cake, sweet bananas, and rich chocolate cream will be an instant crowd-pleaser.

Tips:

• Banana Ripeness: For the best flavor, use ripe bananas with some brown spots. They’ll add extra sweetness and moisture to the cake.
• Chocolate Quality: Use high-quality dark chocolate for the cream. It makes a significant difference in taste and texture.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake can also be frozen (without the cream) for up to 1 month.

Possible Questions:

Can I use a different type of flour?

• Yes, you can substitute wheat flour with all-purpose flour or even a gluten-free flour blend, but the texture may vary slightly.

Can I make this cake without eggs?

• You can try substituting the eggs with flax eggs or a commercial egg replacer, but the texture may be denser.

Is there a way to make the cake more decadent?

• For an even richer cake, you can add chocolate chips or nuts to the batter before baking.

How do I prevent the cake from becoming too dense?

• Make sure to gently fold the dry ingredients into the wet ingredients and avoid over-mixing. This helps maintain a light and fluffy texture.