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Triple chocolate cake with bananas
- (1)
-
Preparation time:
3 h -
Difficulty:
-
Number of ingredients:
25
This triple chocolate cake with banana will delight both those who love bananas and those who prefer other fruits. The three layers of chocolate cake are very flavorful, and while you're eating a cake that tastes like chocolate, neither is the chocolate flavor so intense that you can't taste the bananas in it. Remember, the right balance of ingredients makes a delicious dessert!
For the triple chocolate cake with banana we used BAM cocoa powder, whose warm red-brown color has a pleasant chocolate flavor. To balance the triple chocolate cake and chocolate buttercream, we added a banana filling between the sponge layers. In this recipe, you'll have a little banana filling left over when you're done. Add some BAM Chocolate Hazelnut Spread and enjoy a quick dessert in a jar.
BAM tip: Don't bake the cake ahead of time or the bananas in the banana filling will brown.
Bananas can be omitted from the recipe completely. Alternatively, instead of a triple chocolate cake with bananas, you can make a chocolate cake with raspberries or the best chocolate cake you'll ever try.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
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
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
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
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
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
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
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
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.
Discount on products used in the recipe - 10%:
-1,69 €
Total:
16,90 €15,21 €
-10%
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