Triple chocolate cake with bananas

Ingredients:

For sponge cake:

225 g unsalted butter, room temperature
300 g powdered sugar
65 g brown sugar
3 large eggs, room temperature
365 g mashed bananas or about 4 medium bananas
1 teaspoon BAM vanilla paste
310 g all-purpose flour
75 g BAM cocoa powder
4 g baking powder
8 g baking soda
a pinch of salt
195 g buttermilk, room temperature
175 g sour cream, room temperature
100 g BAM dark chocolate drops

for the banana cream:

42 g banana instant pudding
197 g sweetened condensed milk
110 g milk
320 g sweet whipping cream
banana slices

for the buttercream:

450 g unsalted butter, slightly cold
285 g BAM dark chocolate
80 g sweet whipping cream
625 g sieved powdered sugar
1 teaspoon BAM vanilla paste
a pinch of salt

Instructions:

preparation of the sponge:

1. Step Preheat the oven to 160 °C. To make the triple chocolate cake, you will need three 20 cm diameter baking pans. However, you can also bake the sponge dough in one piece and then cut it into three even layers. In a medium bowl, beat the butter and sugar for about 2 minutes until the mixture is light and fluffy. Gradually add the eggs and mix on medium speed for about 2 minutes. Add mashed bananas and BAM vanilla paste. Mix until all ingredients are well combined.

2. Step In a separate medium mixing bowl, combine flour, BAM cocoa powder, baking powder, baking soda and salt. In a separate small bowl, whisk together the buttermilk and sour cream. Beat until everything is well blended. On low speed, add the flour mixture and the buttermilk mixture alternately, starting and stopping with the flour. Stir just until the ingredients are combined. Mix in the dark chocolate BAM Drops by hand.

3. Step Divide the dough among three 20 cm diameter baking pans, or bake the dough in one baking pan and later cut it into three equal layers. Bake for about 30 to 35 minutes, or until only a few moist crumbs are visible on a toothpick inserted into the center of the cake to test. Let the batter cool in the baking pans for about 15 minutes. After 15 minutes, transfer to a cooling rack to cool completely.

preparation of the banana cream:

1. Step It is best to prepare the banana filling the day before assembling the cake. In a medium bowl, combine the pudding mix, sweetened condensed milk and milk. Stir until the pudding dissolves. Cover and refrigerate until the mixture is set. Meanwhile, whip the whipping cream. Whip it until stiff peaks form. When the pudding mixture has set, fold the whipped cream into the pudding. Do not add fresh bananas yet. Cover the filling and place it in the refrigerator overnight.

preparation of butter cream:

1. Step Bring the whipped cream to a boil and pour it over the BAM dark chocolate drops. Stir until the chocolate mixture is smooth and silky. Then whip the butter in a bowl for about 2 minutes at medium speed. Slowly stir the chocolate mixture into the butter. Mix at medium speed for about a minute. Add the BAM vanilla paste and the salt. Gradually add the powdered sugar, mixing slowly. When you've added all the powdered sugar, mix the buttercream for a few more minutes on medium speed. You'll notice that the color gets lighter - don't worry. When the mixture is well chilled, it will darken again. The buttercream can be prepared ahead of time and stored in an airtight container in the refrigerator. Before you use the buttercream, it should be at room temperature. Stir it a little more and then use it.

assembling the cake:

1. Step Place the first sponge cake layer, top side up, on a cake tray or cake stand. Spread the buttercream around the edge of the cake. This will make it easier to measure out the banana filling. Spread the banana filling evenly over the top of the cake. If you are serving the cake the same day, you can add sliced bananas, otherwise omit the bananas. Repeat the steps with the second sponge cake layer.

2. Step Place the last sponge layer on top of the banana filling, top side down. Spread a thin layer of buttercream all over the cake. Freeze the cake for 15 minutes and then spread the remaining buttercream over the cake.

Order ingredients with a 10% discount:

Premium BAM baking products.

Dark Chocolate Drops, 1 kg

17,90 €

Cocoa Powder, 500 g

13,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

For sponge cake:

225 g unsalted butter, room temperature
300 g powdered sugar
65 g brown sugar
3 large eggs, room temperature
365 g mashed bananas or about 4 medium bananas
1 teaspoon BAM vanilla paste
310 g all-purpose flour
75 g BAM cocoa powder
4 g baking powder
8 g baking soda
a pinch of salt
195 g buttermilk, room temperature
175 g sour cream, room temperature
100 g BAM dark chocolate drops

for the banana cream

42 g banana instant pudding
197 g sweetened condensed milk
110 g milk
320 g sweet whipping cream
banana slices

for the buttercream

450 g unsalted butter, slightly cold
285 g BAM dark chocolate
80 g sweet whipping cream
625 g sieved powdered sugar
1 teaspoon BAM vanilla paste
a pinch of salt

Instructions:

preparation of the sponge

1. Korak

Preheat the oven to 160 °C. To make the triple chocolate cake, you will need three 20 cm diameter baking pans. However, you can also bake the sponge dough in one piece and then cut it into three even layers. In a medium bowl, beat the butter and sugar for about 2 minutes until the mixture is light and fluffy. Gradually add the eggs and mix on medium speed for about 2 minutes. Add mashed bananas and BAM vanilla paste. Mix until all ingredients are well combined.

2. Korak

In a separate medium mixing bowl, combine flour, BAM cocoa powder, baking powder, baking soda and salt. In a separate small bowl, whisk together the buttermilk and sour cream. Beat until everything is well blended. On low speed, add the flour mixture and the buttermilk mixture alternately, starting and stopping with the flour. Stir just until the ingredients are combined. Mix in the dark chocolate BAM Drops by hand.

3. Korak

Divide the dough among three 20 cm diameter baking pans, or bake the dough in one baking pan and later cut it into three equal layers. Bake for about 30 to 35 minutes, or until only a few moist crumbs are visible on a toothpick inserted into the center of the cake to test. Let the batter cool in the baking pans for about 15 minutes. After 15 minutes, transfer to a cooling rack to cool completely.

preparation of the banana cream

1. Korak

It is best to prepare the banana filling the day before assembling the cake. In a medium bowl, combine the pudding mix, sweetened condensed milk and milk. Stir until the pudding dissolves. Cover and refrigerate until the mixture is set. Meanwhile, whip the whipping cream. Whip it until stiff peaks form. When the pudding mixture has set, fold the whipped cream into the pudding. Do not add fresh bananas yet. Cover the filling and place it in the refrigerator overnight.

preparation of butter cream

1. Korak

Bring the whipped cream to a boil and pour it over the BAM dark chocolate drops. Stir until the chocolate mixture is smooth and silky. Then whip the butter in a bowl for about 2 minutes at medium speed. Slowly stir the chocolate mixture into the butter. Mix at medium speed for about a minute. Add the BAM vanilla paste and the salt. Gradually add the powdered sugar, mixing slowly. When you've added all the powdered sugar, mix the buttercream for a few more minutes on medium speed. You'll notice that the color gets lighter - don't worry. When the mixture is well chilled, it will darken again. The buttercream can be prepared ahead of time and stored in an airtight container in the refrigerator. Before you use the buttercream, it should be at room temperature. Stir it a little more and then use it.

assembling the cake

1. Korak

Place the first sponge cake layer, top side up, on a cake tray or cake stand. Spread the buttercream around the edge of the cake. This will make it easier to measure out the banana filling. Spread the banana filling evenly over the top of the cake. If you are serving the cake the same day, you can add sliced bananas, otherwise omit the bananas. Repeat the steps with the second sponge cake layer.

2. Korak

Place the last sponge layer on top of the banana filling, top side down. Spread a thin layer of buttercream all over the cake. Freeze the cake for 15 minutes and then spread the remaining buttercream over the cake.

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Triple chocolate cake with bananas