Chocolate Cake with Bananas by @helena_pudic

1h40

16 servings

🥚

17

Eggs

🧂

Salt

🍬

800 g

Sugar

🍬

Vanilla sugar

🌾

360 g

Flour

🍫

48 g

Cocoa powder

🫙

Baking powder

💧

150 ml

Water

🫗

150 ml

Oil

🥛

Milk

🧁

360 g

Baking chocolate

🍦

Vanilla extract

🧈

300 g

Butter

🥛

360 ml

Whipping cream

🍌

Bananas

🍋

Lemon juice

  1. Whip
    • Salt

    Whip the egg whites with a pinch of salt.

  2. Whip
    • Sugar

    Whip the egg yolks with the sugar.

  3. Add
    • Water
    • Oil

    Add the lukewarm water and oil to the yolk mixture.

  4. Sift
    • Flour
    • Cocoa powder
    • Eggs

    Sift the flour with the baking powder and cocoa, then combine everything with a mixer.

  5. Fold

    Fold the whipped egg whites into the yolk mixture with a spatula.

  6. Pour

    Pour the batter into a round 24 or 26 cm cake tin.

  7. Bake

    Bake at 170°C until a toothpick inserted into the sponge comes out clean.

  8. Cool

    Let the sponge cool slightly, then turn it out onto baking paper on the side that was facing up and let it cool completely.

  9. Whip
    • Eggs
    • Sugar

    Whip the eggs with the sugar and cook over a steam bath, stirring constantly, until the custard thickens.

  10. Add
    • Baking chocolate

    Add the chopped chocolate to the cooked custard and stir until melted.

  11. Add
    • Butter
    • Whipping cream

    When the cream has cooled to lukewarm, add the softened butter and mix, then let it cool completely.

  12. Whip
    • Baking chocolate
    • Whipping cream

    Whip the cream separately, then fold it into the cooled custard-chocolate-butter mixture.

  13. Slice
    • Bananas
    • Lemon juice

    Slice the bananas and toss with a little lemon juice to prevent browning.

  14. Soak
    • Milk
    • Whipping cream
    • Bananas

    Soak each sponge layer lightly with milk, then spread cream on it and top with banana slices, repeating with each layer until all are used.

Chocolate Cake with Bananas by @helena_pudic

1h40

16 servings

🥚

17

Eggs

🧂

Salt

🍬

800 g

Sugar

🍬

Vanilla sugar

🌾

360 g

Flour

🍫

48 g

Cocoa powder

🫙

Baking powder

💧

150 ml

Water

🫗

150 ml

Oil

🥛

Milk

🧁

360 g

Baking chocolate

🍦

Vanilla extract

🧈

300 g

Butter

🥛

360 ml

Whipping cream

🍌

Bananas

🍋

Lemon juice

Preparation Steps

  1. Step 1/14

    Whip the egg whites with a pinch of salt.

  2. Step 2/14

    Whip the egg yolks with the sugar.

  3. Step 3/14

    Add the lukewarm water and oil to the yolk mixture.

  4. Step 4/14

    Sift the flour with the baking powder and cocoa, then combine everything with a mixer.

  5. Step 5/14

    Fold the whipped egg whites into the yolk mixture with a spatula.

  6. Step 6/14

    Pour the batter into a round 24 or 26 cm cake tin.

  7. Step 7/14

    Bake at 170°C until a toothpick inserted into the sponge comes out clean.

  8. Step 8/14

    Let the sponge cool slightly, then turn it out onto baking paper on the side that was facing up and let it cool completely.

  9. Step 9/14

    Whip the eggs with the sugar and cook over a steam bath, stirring constantly, until the custard thickens.

  10. Step 10/14

    Add the chopped chocolate to the cooked custard and stir until melted.

  11. Step 11/14

    When the cream has cooled to lukewarm, add the softened butter and mix, then let it cool completely.

  12. Step 12/14

    Whip the cream separately, then fold it into the cooled custard-chocolate-butter mixture.

  13. Step 13/14

    Slice the bananas and toss with a little lemon juice to prevent browning.

  14. Step 14/14

    Soak each sponge layer lightly with milk, then spread cream on it and top with banana slices, repeating with each layer until all are used.

Composition

Ingredients

Types

Eggs, Spices, Sweeteners, Grains, Sweets, Baking, Liquids, Fats, Dairy, Fruits

Ingredients

Eggs, Salt, Sugar, Vanilla sugar, Flour, Cocoa powder, Baking powder, Water, Oil, Milk, Baking chocolate, Vanilla extract, Butter, Whipping cream, Bananas, Lemon juice

Notes

Eggs (for the sponge, separated into whites and yolks), Salt (for the sponge, whipped with egg whites), Sugar (for the sponge), Flour (for the sponge), Cocoa powder (for the sponge), Baking powder (for the sponge, amount not given), Water (lukewarm, for the sponge), Oil (for the sponge), Milk (a little, to soak the sponge layers), Vanilla extract (or vanilla sugar, amount not given), Butter (softened, for the cream), Whipping cream (whipped separately then folded into the cream), Bananas (sliced, amount not given), Lemon juice (a little, tossed with bananas to prevent browning)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

430 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 42g, Fat: 26g, Fiber: 2g, Sugars: 30g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 2mg, Potassium: 230mg, Magnesium: 35mg, Sodium: 160mg

Vitamins

Vitamin A: 220mcg, Vitamin B2 (Riboflavin): 0.3mg, Vitamin B6: 0.15mg, Vitamin B12: 0.4mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

40 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Birthday

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Balkan, Croatian

Geographic

Croatia, Europe

Various

Aspect

Texture

Moist, Creamy, Soft, Rich

Flavors

Chocolatey, Sweet, Vanilla, Fruity, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container or covered,keep refrigerated due to custard, butter and cream filling), frozen : up to 1-2 months (wrap tightly without banana layers if possible, as bananas do not freeze well,thaw in the fridge before serving)