Chocolate banana cream cake

Step 1/5

• 25 g sugar
• ⅓ eggs
• 8⅓ ml low-fat milk
• 33⅓ ml sour cream
• ⅓ tbsp baking powder
• ⅓ tbsp unsweetened cocoa powder
• 33⅓ g flour

• oven
• bowl
• hand mixer with beaters
• rubber spatula
• fine sieve

Preheat oven to 180°C/355°F. Add sugar and eggs to a bowl and beat for approx. 2 min. Mix in milk and sour cream, then add baking powder and half of the unsweetened cocoa powder and stir to combine. Sift in flour and mix until a smooth batter forms.

Step 2/5

• unsalted butter (for greasing)

• springform pan

Grease a springform pan and transfer the batter into the pan. Bake at 180°C/355°F for approx. 35 min. Remove from the oven and let the cake cool completely before removing it from the pan.

Step 3/5

• 50 ml heavy cream
• 25 g confectioner’s sugar
• ⅓ tbsp unsweetened cocoa powder
• 8⅓ ml coffee liqueur

• bowl
• hand mixer with beaters
• rubber spatula

In the meantime, prepare the cream. Add heavy cream, and confectioner’s sugar to a bowl and beat until it's whipped. Carefully fold in remaining unsweetened cocoa powder and coffee liqueur. Refrigerate until the cake is cooled completely.

Step 4/5

• ⅛ banana

• knife

Slice banana. Halve the cooled cake horizontally with a knife and spread half of the cream on it, then top with banana slices.

Step 5/5

• 8⅓ g chocolate shavings

Place the other half of the cake on top and spread remaining cream over. Garnish with chocolate shavings. Enjoy!

Enjoy your meal!