Banana Chocolate Cake

How does a chocolate cake as base, lot of bananas, and a stracciatella cream sound to you? For good measure I also included some crunchy banana chips and an elegant chocolate drip. For this cake to look as beautiful as it tastes. My friends, let me introduce you to this banana chocolate cake! Who would like a slice?

When I was looking for ideas for my birthday cake, it was pretty obvious that it was going to be something chocolate. In case you don’t know, I am a huge chocolate fan, you may even call me a chocoholic. I even have my own chocolate category on this blog. I do like the combination raspberries with chocolate, or cherries with chocolate, or caramel and chocolate. However, I wanted to try another combination. What to go for this time? Bananas! That’s what I wanted. So chocolate and bananas called my name this time. There is a similar cake in Germany called Maulwurfkuchen, but instead I decided to go for my own invention. So here it is, let me introduce you to this chocolate banana cake!

Since I am a huge fan of sponge cake (by the way, the famous Black Forest Cake is traditionally made with a sponge cake), I made a chocolate version. Usually sponge cake does not contain any butter, but I added some here to make it studier and also a bit denser. I do like that the base is very moist and gets better after a day or two. The stracciatelle cream consists of whipped cream with chocolate shavings. I believe it’s simplicity works best with the bananas and chocolate. The entire cake is then topped off with a chocolate drip. So here you go.

I am always happy to hear back from you. If you should encounter any problems, have a question or would like to comment, please feel free to do so. Happy baking!

Credit: Chocolate sponge cake from Julia Bakes! (in German)

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Banana Chocolate Cake

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Serves: One 20 cm/8inch ∅ springform

Prep Time: 1hr – Cooking Time: 25min – Total Time: 1 1/2 hrs

This banana chocolate cake is made with a sponge base and has a stracciatella cream.

Ingredients

• Cake Layers
• 40 grams of butter
• 4 eggs
• 100 grams of regular sugar, divided
• 100 grams of all-purpose flour
• 20 grams of unsweetened cocoa powder
• 
  
• Filling
• 3 bananas
• Juice of one lemon or lime
• 200 grams of heavy cream
• 50 grams of regular sugar
• 1 teaspoon of vanilla extract, see here how to make your own
• 200 grams of quark
• 100 grams of cream cheese
• 100 grams of chocolate shavings
• 
  
• Chocolate Drip & Decoration
• 70 grams of semi-sweet chocolate
• 1 tablespoon of neutral oil or coconut fat
• Banana chips

Instructions

1

For the cake layers line the bottom of two 20cm/8inch spingforms with parchment paper. Preheat oven to 180 degrees Celsius.

2

Separate the eggs into two medium bowls. Beat the egg white with 30 grams of sugar and a pinch of salt barely until soft peak form.

3

Then beat the egg yolks with 70 grams of sugar and vanilla extract until light in color and thick in consistency. Sieve the flour and cocoa and add the beaten egg white on top. Using a spatula gently fold everything until combined and divide evenly among the springforms.

4

Bake for about 25min if using two, if using one cake pan, the baking time will increase to about 50min. Cool and divide if needed.

5

For the filling peel the bananas and slice horizontally. Place the banana halves on the bottom cake layer and brush with all the lemon juice. For the cream beat the heavy cream with the sugar and vanilla extract until stiff, only beat in briefly quark and cream cheese. Fold in chocolate shavings. Put the springform around your bottom cake layer filled with bananes and spread about 2/3 of the cream evenly on top. Place the second cake layer on it and spread the remaining cream. Chill for at least half an hour or overnight.

6

For the chocolate drip melt the chocolate with the oil on low heat and let cool a little. Then take out the cake (it needs to be fully chilled) and create the drip effect and fill the top of the cake afterwards. Decorate with banana chips as desired. This cake tastes best either chilled or at room temperature.