There is something so playful about the combination of chocolate and bananas, it reminds me of childhood and my favorite sweets. This cake is creamy delight.
Chocolate banana cake
- Total Time: 55 minutes
- Yield: 1 cake
Description
This creamy chocolate banana cake is a delightful blend of rich chocolate and sweet bananas, topped with fresh raspberries for a touch of elegance.
Ingredients
Sponge cake
- 4 eggs
- 1 cup (200 g) sugar
- 1/3 cup (70 g) butter, melted
- 1/3 cup (70 g) dark chocolate, melted
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) boiling water
- 1 tsp vanilla extract
- 2 cups (200 g) flour
- 1/3 cup (40 g) cocoa powder
- 2 tsp baking powder
- pinch of baking soda
- pinch of salt
Filling
- 17 oz (500 g) bananas
- 7 oz (200 g) milk chocolate, melted
- 2 cups (500 ml) whipping cream
- 2 tbsp rum
- Raspberries, for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch (26 cm) springform pan and line the bottom with parchment paper.
- Separate the egg yolks from the whites. In a large bowl, beat the yolks with the sugar until pale and fluffy.
- Gradually add the boiling water, vanilla extract, milk, melted butter, and melted chocolate to the yolk mixture, stirring to combine.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cool, cut the cake horizontally into 3 equal layers.
- For the filling: puree the bananas, then stir in the rum and the melted milk chocolate. In a separate bowl, whip the cream until stiff peaks form (if the cream is too soft, add a whipped cream stabilizer to help it firm up), then fold it into the banana-chocolate mixture.
- To assemble, place the first cake layer on a serving plate and spread with one-third of the filling. Add the second layer and another third of the filling, then top with the third layer. Use the remaining filling to cover the top and sides, and decorate with raspberries if desired.
- Tip: for a moister cake, brush each layer with a mixture of warm milk and rum before adding the filling.
Notes
- Raspberries are optional and used for decoration.
- You can substitute dark chocolate with milk chocolate for a sweeter taste.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Chocolate
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 85
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Frequently Asked Questions
Why does this recipe call for folding in beaten egg whites separately?
The yolks and whites are separated: the yolks go into the batter with the sugar, melted butter, chocolate, and wet ingredients, while the 4 whites are beaten to stiff peaks and gently folded in at the end. This technique traps air in the batter, giving the cake a lighter, more tender crumb despite the dense chocolate and banana base.
Do the raspberries on top actually flavor the cake?
No — the raspberries are purely decorative and have nothing to do with the flavor. I used berries saved from my garden freezer as a garnish; you can omit them or swap in any fruit you like without affecting the cake.
Can I swap dark chocolate for milk chocolate?
Yes, you can substitute dark chocolate with milk chocolate for a sweeter taste. I use 1/3 cup (70 g) melted chocolate stirred into the wet ingredients, so the swap is straightforward.
Your cake is simply stunninnggg, I dont think i could begin to imagine how good it tastes (although i sure would like to find out!)
Gorgeous :)