Banana cake with chocolate and nuts turns out very tasty. The cake turns out to be tender, loose, with an incredibly appetizing aroma. And chocolate icing with cream makes the taste of the cake even more refined. Delicious and elegant chocolate cake with air sponge cakes and tender banana cream will be a decoration.
Banana cake with chocolate and nuts is a dessert that combines the sweetness of bananas, the richness of chocolate and a nutty note. For example, one of the recipes uses chocolate-peanut butter cream – a combination of banana sponge cake, rich chocolate and peanut butter.
Features:
Bananas give the main taste and aroma.
Chocolate cake goes well with the taste of bananas.
The nut cream is not too noticeable against the background of the bright banana taste, so it is recommended not to grind some of the nuts, but to leave them in small pieces.
Ingredients:
Wheat flour – 2.5 cups
Soda 1 teaspoon
Salt 1/2 teaspoon
Butter – 5.29oz (150 g)
Sugar 1 Cup
Eggs 2 pieces
Bananas 3 pieces
The natural yogurt 2/3 Cup
Extract vanilla 1 teaspoon
Bitter chocolate – 5.29oz (150 g)
Walnuts 1 Cup
Cinnamon ground 1/2 teaspoon
Instruction:. Banana cake with chocolate and nuts.
2 hours 30 minutes
Grease the bottom and sides of baking pan with butter and lightly strew flour. Grind in a blender three medium-sized ripe bananas medium size. Mix the flour with soda and salt.
Severely beat with a mixer on medium speed the butter with 3/4 Cup sugar. Then, continuing to whisk, add 2 eggs. When the mixture becomes air, mix it with banana puree, yogurt, and vanilla extract.
Pour the egg and banana mixture into the flour and mix with a mixer on low speed.
In a separate bowl, combine roughly chopped chocolate (70% cocoa), crushed nuts, cinnamon, melted butter, and remaining sugar. Divide the mixture into 2 equal parts.
Place half the dough in a baking dish. Sprinkle with the chocolate-hazelnut mixture, put the second layer of dough and again sprinkle chocolate chips and nuts.
Send a cake in the oven, preheated to 356°F. Bake on the middle shelf until Golden brown (about 35-40 minutes). 30 minutes leave to cool directly into the form, then remove and allow to cool completely. Pie can be stored in an airtight container at room temperature up to 2 days.
Decoration: Sprinkle the cake with roasted peanuts. Cut the banana into thin slices and place on top. Sprinkle with chocolate chips. Cool in the refrigerator for 2 hours before serving. Decorate with nut brittle. Enjoy your meal!
