The chocolate-banana cake turns out to be very tender and juicy, as the cakes are soaked in chocolate and sour cream. This dessert will appeal to all sweet tooths, because in addition to bananas, there is condensed milk.
Ingredients:
- 3 tbsp. l. cocoa;
- Bank of condensed milk;
- ½ tsp salt;
- A glass of flour;
- 1 tsp baking soda;
- 2 eggs;
- 1 banana;
- 300-350 g sour cream;
- A glass of milk;
- a large spoonful of cocoa;
- 110 g butter;
- 6 tbsp. l. coconut flakes;
- 1 tbsp butter;
- 1 tbsp a spoonful of flour.
Preparation:
- Break a couple of eggs into a cup and salt. Beat the eggs with a mixer until foam forms. Pour cocoa powder, soda and flour there. Sift all ingredients. Add condensed milk to the same mixture. Mix everything thoroughly.
- Remove the chaga from the multicooker and brush it with a piece of butter. It is also worth sprinkling with flour on top.
- Put the resulting mass in a slow cooker.
- Then you should select the "baking" mode and put it on for 1 hour. If there is no multicooker, the cake can be cooked in a regular oven, preheating it to 200 degrees. Then it will take 30-35 minutes to cook. Readiness is checked with a toothpick or a match.
- Then you need to pull out the cake to cool it down. Then cut in half and brush with chocolate and sour banana cream.
- To prepare chocolate cream, you need to combine condensed milk and cocoa. Mix everything thoroughly and put in a water bath. You can also boil it a little over low heat, while stirring. Then add butter and boil a little, then turn off the heat.
- To prepare sour cream-banana cream, it is necessary to thoroughly beat the sour cream, gradually add condensed milk, stirring the mass. Grate banana on a fine grater and add to the resulting mass.
- Take one cake and spread it with chocolate cream, and then sour cream on top. Put the second cake on top and do the same as with the first.
- Sprinkle coconut on top and sides and refrigerate for an hour. Then the cake can be tasted.
Optionally, you can decorate the cake with chocolate chips.
