Banana cake with chocolate crumbs and chocolate cream on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/bananovyj-tort-s-shokoladnoj-kroshkoj-i-shokoladnym-kremom/Notes on ingredients:

      Bananas. You can use bananas from ripe to almost black. The riper the banana, the more aromatic the sponge will be. And the darker the crumb will be. For reference: 1 medium banana weighs about 100 g. The weight of the bananas listed in the ingredients is without the peel.

      Vegetable oil. In this recipe, the sponge is made with vegetable oil. If desired, you can replace it with melted butter. In that case, use 200 g of butter with 82% fat content and reduce the amount of sour cream by 20 g.

      Butter. Only butter with 82% fat content and good quality is needed for the cream. Before adding to the custard base, the butter should be soft but not melted.

      Eggs. The size of the egg is C-1 or M. Such an egg weighs about 50-55 g without the shell. Whole eggs go into the sponge, while only yolks are used in the cream.

      Sugar. For both the dough and the cream, we use regular white sugar, preferably fine.

      Sour cream. Fat content – 15-20%. It can be replaced with plain Greek yogurt without additives.

      Flour. Regular premium flour with about 10% protein is more than enough here.

      Starch. Corn starch is needed for the cream. If you want to replace it with potato starch, use half the amount, as its thickening ability is twice as strong as that of corn starch.

      Milk. Regular whole milk with 2-3% fat content, lactose-free is also fine.

      Chocolate. I used chocolate with about 60% cocoa content. If you prefer a more bitter taste, you can use it. Unfortunately, with milk chocolate, it will be too sweet.

      Let's move on to the preparation.

      For the sponge, place the bananas in a bowl and mash them with a potato masher into a coarse puree.

      Add the eggs, sour cream, vegetable oil, salt, regular and vanilla sugar, and beat the mixture with a mixer.

      Add the flour sifted with baking soda and baking powder and knead a homogeneous dough. Then add finely chopped chocolate or chocolate drops and mix.

      Pour the dough into a greased mold and send it to a preheated oven at 170 °C. Bake until a dry match, about 1 hour. Baking may take longer, so monitor readiness closer to the end of the time.

      Leave the finished sponge in the mold for 15 minutes, then remove it and cool completely on a rack.

      Trim the uneven edges of the cooled sponge, then cut it into 3 layers lengthwise.

      For the cream, pour the milk into a saucepan and place it on the heat.

      While the milk is heating, combine the yolks, sugar, and starch in a bowl.

      Whisk until pale.

      Reduce the mixer speed to minimum and gradually pour in the hot milk in a thin stream.

      Pour the mixture back into the saucepan and, while constantly stirring with a whisk, cook over medium heat until thickened.

      Remove from heat and add the chopped chocolate (if you are using confectionery chocolate in drops, there is no need to chop it).

      Stir until the chocolate is dissolved.

      Transfer the cream to a bowl, cover with plastic wrap in contact, and cool completely.

      Once the cream is completely cooled (this is important!), beat it with a mixer until homogeneous. While continuing to beat, gradually add the diced butter.

      Set aside about a quarter of the total mass for the outer decoration of the cake, cover with plastic wrap in contact, and place in the refrigerator.

      Assemble the cake. It is most convenient to do this in a springform pan.

      Place one layer at the bottom.

      Spread half of the remaining cream and level it.

      Repeat with the remaining layers and cream.

      Wrap the cake in plastic wrap and refrigerate for stabilization for at least 4 hours, preferably overnight.

      The next day, take the reserved cream out of the refrigerator in advance and let it sit for 20 minutes at room temperature to soften.

      Decorate the top and sides of the cake. I used melted orange chocolate as additional decoration.

      Cut the cake into portions and serve.

      Enjoy your tea!



       This recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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