Banana Chocolate Cream Cake Recipe

Name: Banana Chocolate Cream Cake
Prep time: 65 min
Cook time: 40 min
Total time: 105 min
Yield: 10
Cuisine: Korean
Ingredients: 3 Egg yolks (54g); 3g Vanilla extract; 75g Dark couverture chocolate; 70g Hot milk; 60g Cake flour; 15g Cocoa powder; 1.5g Baking powder; 3 Egg whites (106g); 75g Sugar; 350g Heavy cream; 40g Sugar; 35g Cocoa powder; Sugar syrup; Sliced banana; 2 Bananas

by Cooking Tree 2022-08-23

written by Cooking Tree 2022-08-23

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Banana Chocolate Cream Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made banana chocolate whipped cream cake decorated with sweet bananas.
My favorite chocolate sheet! I iced it with chocolate whipped cream, which is easy to make on a moist and flavorful cake sheet with chocolate, and the sweet banana and cream that is not too sweet went well together.

On the top of the cake, I sprinkled sugar on a banana sliced in half and heated it with a torch to decorate it.
It’s called banana Brulee, and many people make it as a simple dessert.

I think the combination of banana and chocolate is always good ^^

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Banana Chocolate Cream Cake
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Rating: 5.0/5
( 1 voted )

Serves: 10 Prep Time: 65 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Egg yolks (54g)
3g Vanilla extract
75g Dark couverture chocolate
70g Hot milk
60g Cake flour
15g Cocoa powder
1.5g Baking powder
3 Egg whites (106g)
75g Sugar

350g Heavy cream
40g Sugar
35g Cocoa powder
Sugar syrup
Sliced banana
2 Bananas

Instructions

Add vanilla extract to egg yolk and mix, then add the melted chocolate and hot milk (about 50 degrees) and mix.
Sift the soft flour, cocoa powder, and baking powder together and mix evenly.
Divide the egg white into sugar 3 times and make a meringue. (Clean the pores for 1-2 minutes at low speed)
Add 1/3 of the meringue to the chocolate dough and mix, then add the remaining half of the meringue, mix, place in the bowl containing the meringue, and mix evenly.
Pan in a 15cm oven pan, beat on the bottom of the bowl to remove large air bubbles, and bake in an oven at 170 degrees for about 40 minutes.
After cooling completely, cut the top and bottom and slice them into 3 pieces.
Add sugar to the whipped cream and whip it a little. Sift the cocoa powder through a sieve and whip it to make the cream.
Place a cake sheet on a rotating plate, sprinkle with syrup, top with cream to flatten it, and place the sliced banana on top.
Put a little cream on the banana to flatten it, repeat the process, and apply the cream to the top and sides to smooth it out.
Cut the banana in half lengthwise, put the cut side down and cut it into a 12cm frame.
Turn over as it is, sprinkle with sugar, caramelize with a torch, and cool.
Slightly shape the cake with a 12cm mold, place the bananas in order, and squeeze the cream on the rim. (No. 108 Pod)