You place banana halves on the cake. Its design is unique.
In most cases, bananas and chocolate make a great combination that's hard to turn down. What's particularly good about this combo is that it can be used in a whole variety of delicious treats, be it ice cream, cupcakes, mousse or simply bananas dipped in chocolate. Today, we're getting creative once again to rustle up a wonderful dessert with an elegant design. Who can resist this...
For the batter:
- 15½ oz sugar
- 6 eggs
- 8 fl oz water
- 8 fl oz vegetable oil
- 17 oz flour
- 3 oz cocoa powder
- 2 sachets baking powder
For the vanilla cream:
- 12⅓ oz cream cheese
- 1 egg
- 5 tbsp icing sugar
- 1 sachet vanilla pudding powder
For the filling:
- 17 fl oz milk
- 6 tbsp sugar
- 2 sachets chocolate pudding powder
- 2 tbsp cornstarch
- 6¾ fl oz milk
- 17⅔ oz tempered butter
- 4 tbsp icing sugar
- 5 bananas
1. Start by getting to work on the batter. First, use an electric whisk to beat the eggs and sugar in a large bowl until they're creamy. Pour in the water and oil bit by bit while continuing to beat the creamy mixture. It should have an even, slightly fluid consistency at the end.
Next, use a dough scraper to work the flour, cocoa powder and baking powder. Now split the batter into two equally-sized portions on deep baking trays that have been lined with baking parchment; smooth down the surface.
2. In the next step, use an electric whisk to mix the cream cheese, egg, icing sugar, and vanilla pudding powder. Fill a piping bag with the creamy mixture and make a grid-like pattern on one of the trays of batter as in the following image:
Now bake both portions of batter in a preheated convection oven set to 360°F for 30 minutes. Leave it to cool afterwards.
3. Next, heat up a 17 fl oz of milk with the sugar in a large pot.
Meanwhile, stir the chocolate pudding powder and cornstarch into the second portion of milk. Then add the mixture to the hot milk in the pot while continuing to stir and make pudding from it. Remove the pot from the heat and leave it to cool.
4. Next, use the electric whisk to beat the butter with the icing sugar and work the cold chocolate pudding into the buttercream. Evenly spread half of the pudding filling onto the cake that doesn't have a pattern.
5. Cut the bananas in half and start building the cake. First, place the banana halves on the pudding, spread another layer of pudding on them, and place the piece of cake featuring the pattern on top.
With this recipe, you really don't have to worry about your cake being too dry. What's more, this fantastic dessert looks stunning with an eye-catching design that's sure to light up any buffet. Happy baking!