Chocolate banana cream cake

Based on 1 ratings
Anna Lukash

Anna Lukash

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Difficulty

Easy 👌
25
min.
Preparation
35
min.
Baking
180
min.
Resting

Ingredients

Servings:-12+
50 g chocolate shavings
150 g sugar
eggs
50 ml low-fat milk
200 ml sour cream
2 tbsp baking powder
4 tbsp unsweetened cocoa powder
200 g flour
300 ml heavy cream
150 g confectioner’s sugar
50 ml coffee liqueur
banana
unsalted butter (for greasing)
Metric
Imperial

Utensils

  • oven
  • 2 bowls
  • 2 hand mixers with beaters
  • 2 rubber spatulas
  • fine sieve
  • springform pan
  • knife

Nutrition per serving

Cal
337
Protein
5 g
Fat
14 g
Carb
45 g
  • Step 1/5

    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.
    • 150 g sugar
    • eggs
    • 50 ml low-fat milk
    • 200 ml sour cream
    • 2 tbsp baking powder
    • 2 tbsp unsweetened cocoa powder
    • 200 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

    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.
    • 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

    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.
    • 300 ml heavy cream
    • 150 g confectioner’s sugar
    • 2 tbsp unsweetened cocoa powder
    • 50 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

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

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

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