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–+ servings
Banana Chocolate Delight

Banana Chocolate Delight

Indulge in the Ultimate Banana Chocolate Delight A light cocoa sponge layered with vanilla cream and ripe bananas Topped with a glossy chocolate glaze this cake is pure comfort food alchemy Perfect for any special occasion or sweet craving Bake joy with this easy and elegant recipe
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Prep Time 40 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 12 pieces
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium-sized eggs
  • 80 g granulated sugar
  • 1 pinch salt
  • 50 g all-purpose wheat flour
  • 2 tablespoons baking cocoa
  • 200 g crème fraîche or full-fat sour cream
  • 100 g granulated sugar
  • 8 g bourbon vanilla sugar
  • 3 sheets gelatin
  • 300 ml heavy cream
  • 4 medium ripe bananas about 400g total
  • 100 ml heavy cream
  • 100 g dark chocolate couverture, chopped

Equipment

  • 26 cm (10-inch) springform pan
  • Hand mixer or stand mixer
  • Mixing bowls (various sizes)
  • Whisk and rubber spatula
  • Small saucepan
  • Knife and cutting board
  • Cake server or flat plate

Method
 

  1. Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan-assisted. Line the bottom of a 26 cm (10-inch) springform pan with baking paper.
  2. In a large bowl, beat eggs, sugar, and salt on high speed for 4-5 minutes until pale and voluminous.
  3. Sift flour and cocoa over the egg mixture in two batches, folding gently with a spatula after each addition.
  4. Pour batter into the prepared pan and bake on the lower rack for about 25 minutes. Let it cool completely.
  5. Lock the cooled sponge back in the springform pan. Mix crème fraîche with granulated sugar and vanilla sugar until smooth.
  6. Soak gelatin sheets in cold water for about 5 minutes. Warm some heavy cream in a saucepan and dissolve the soaked gelatin in it.
  7. Stir the gelatin mixture into the sweetened crème fraîche. Whip the remaining heavy cream until soft peaks form, then fold into the mixture.
  8. Slice the bananas in half lengthwise and place them cut-side down onto the sponge base.
  9. Spoon the cream mixture over the bananas and smooth it out. Refrigerate for at least 2-3 hours until set.
  10. For the glaze, heat heavy cream until boiling and pour over chopped chocolate. Let sit and stir until smooth.
  11. Once the cake is set, remove the springform ring and pour the glaze over the cake. Refrigerate for at least 1 hour to set the glaze.

Nutrition

Calories: 240kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 60mgPotassium: 300mgFiber: 2gSugar: 16gVitamin A: 250IUVitamin C: 5mgCalcium: 55mgIron: 1.2mg

Notes

Use ripe bananas for the best natural sweetness. You can substitute crème fraîche with full-fat Greek yogurt or sour cream. For a gluten-free option, try using ground almonds or oat flour in place of wheat flour. The cake can be made a day ahead for better flavor, but ensure it is stored properly in the refrigerator. Avoid using underripe bananas, as they lack sweetness and flavor.
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