|50 g||chocolate shavings|
|50 ml||low-fat milk|
|200 ml||sour cream|
|2 tbsp||baking powder|
|4 tbsp||unsweetened cocoa powder|
|300 ml||heavy cream|
|150 g||confectioner’s sugar|
|50 ml||coffee liqueur|
|unsalted butter (for greasing)|
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.
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.
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.
Slice banana. Halve the cooled cake horizontally with a knife and spread half of the cream on it, then top with banana slices.