Servings: 8 people
Calories: 320kcal
Cost: 15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Round cake pans (20 cm)
- Double boiler or microwave-safe bowl
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- a pinch salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup hot water
- 200 g dark chocolate
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas
- ½ cup chocolate chips or sparks
- to taste optional: chocolate ganache
Instructions
- Preheat oven to 180°C (350°F) and grease two 20 cm round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together eggs, sugars, oil, milk, and vanilla until smooth.
- Gradually mix the wet ingredients into the dry ingredients, then stir in the hot water.
- Pour the batter evenly into the prepared pans and bake for 30–35 minutes.
- Insert a toothpick to check for doneness; let cakes cool completely.
- Melt the dark chocolate using a double boiler or microwave and let cool slightly.
- In a separate bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Gently fold the melted chocolate into the whipped cream.
- Refrigerate the mousse for 30 minutes to firm up.
- Place one cake layer on a serving plate and spread a layer of mousse on top.
- Add banana slices and sprinkle with chocolate sparks.
- Repeat with the second cake layer, more mousse, bananas, and chocolate sparks.
- Optionally, drizzle chocolate ganache over the top and refrigerate for at least an hour.
- Leftovers can be stored in the fridge for up to 3 days or frozen for a month.
- To prevent browning, brush banana slices with lemon juice before layering.
- For clean slices, use a knife dipped in hot water and dried between cuts.
Notes
Use ripe bananas for optimal sweetness and flavor. If you're short on time, store-bought mousse or frosting can be used. Leftovers can be stored in the fridge for up to 3 days or frozen for a month. To prevent browning, brush banana slices with lemon juice before layering. For clean slices, use a knife dipped in hot water and dried between cuts.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 10mg
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