Chocolate cake with bananas
Cooking time60 min
The perfect combination of flavors chocolate and banana. You expect a chocolate cake, soft chocolate cream, banana slices and chocolate glaze. Very delicious cake, perfect for everyday tea drinking, and celebrating. It's quite a rich dessert, but you can't resist to eat another piece.
The finished cake can be put in the refrigerator to cakes better soaked cream. For the cake take only ripe bananas.
First make the sponge cake. To do this, break the eggs into a bowl and mix lightly with a whisk. Add the sugar and stir until sugar is dissolved. If sugar is poorly soluble, then put the bowl in a water bath, heat to 40u00b0C, and stirring with a whisk, dissolve the sugar.
Then beat with a mixer at high speed until light, creamy mass. Weight increase about 3 times.
Place in a sieve the flour, cocoa powder and baking powder. Sift into a bowl and mix to a smooth brown dough. Gently stir in a circle.
Melt the butter and cool it. Add the melted butter to the batter and mix well. For best results, I recommend first to add a spoonful of dough into the oil, mix well and then add to the batter and mix.
The form for baking cover baking paper, make a collar of parchment. Put the dough in the form and send it in the oven, preheated to 180u00b0C. Bake for 20-25 minutes. I use a form with a diameter of 16 cm Side and bottom of the parchment easier to cut with scissors
Ready cake remove from the oven. First, a bit cool it in the form, then remove from the mold and leave to cool completely. Remove the parchment paper from the cooled cake.
Cut the sponge cake into three parts.
Now start preparing the filling. First you need to melt the chocolate in a water bath. To do this, pour into a saucepan the water, put on the stove and wait until the water boils. Remove the saucepan from the stove and place on top of a bowl of chocolate, pre-finely chop the chocolate. Stir the chocolate until it is completely melted. Cool chocolate to room temperature. The bowl should be larger than the diameter of the saucepan, the bottom of the bowl should not touch water.
Pour the cream into a bowl and beat with a mixer in a magnificent mass until soft peaks form.
Add the cooled chocolate and beat with a mixer until a thick homogeneous cream color.
Slice the bananas into thin slices.
Let's move on to assembling the cake. Take one biscuit and impregnate the surface with sugar syrup. Easier to apply syrup with a pastry brush, I used the spatula.
Place on biscuit cream and spread with a knife across the surface. Then put slices of bananas.
On top again put the cream and spread with a knife across the surface.
Then on top put the second cake and repeat the previous step. Soak the sponge cake with syrup, spread cream, put the bananas, spread the cream. Then put the third sponge cake.
Spread the remaining cream over the entire surface of the cake. Level the surface and sides with a knife or spatula
Now prepare the chocolate glaze. As she going to use ganache. To do this, heat the cream up to 80-85u00b0C and pour into a bowl. Finely chop the chocolate and add to the bowl. I instead of the chocolate bar used chocolate drops.
Stir the chocolate until it is completely melted. If the cream is quickly cooled and the chocolate is melted, then set bowl in a water bath, and stirring occasionally, melt the chocolate.
Cool the ganache to room temperature and pour them a cake. You can sprinkle the entire surface of the cake or decorate the cake only at the edges, like I did.
Banana for decoration cut into pieces and place around the edge of the cake. I sliced the banana into large pieces can be cut thin and to decorate the entire surface of the cake. The cake is ready.